Sol kadhi/How to make Sol Kadhi/Marathi Recipe YouTube


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In a bowl, take 1 cup curd (yogurt). Use the curd which is made from full fat milk. Otherwise, the curd can split. 2. Add 2 to 3 tablespoons besan (gram flour or chickpea flour) to the curd. 3. Pour 2 cups water. 4. Mix very well with a wired whisk.


Traditional Gujarati Kadhi (Step by Step + Video) Whiskaffair

1. Take dahi in a bowl and beat it heavily to have smooth batter. 2. Add besan, turmeric and salt to the bowl of dahi. 3. Beat all of together and add some water. Mix well again to form a smooth mixture. 4. Now, in a heavy bottomed pan put methi, red chillies, curry leaves and asafoetida.


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Close the pot and blend the mixture for 1-2 minutes. Take a strainer lined up with cheesecloth and strain the coconut milk through the strainer. Squeeze out all the juice. Put the coconut pulp back in the blender pot, add about 1/2 cup water, and blend it again. Strain it. Coconut milk is already. For sol kadhi. Take coconut milk in a bowl.


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Heat 1 tsp ghee in a saucepan. Add cumin seeds, green chillies, curry leaves, methi seeds and wait till it gets sputter. Now take off pan from heat and add yogurt mixture. Mix well. Heat yogurt mixture on a medium heat, stirring continuously for 5 minutes. To make pakodas - Soak 1/4 cup of chana dal in water.


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Transfer the fresh coconut into a blender. Add hot water, close the lid and keep it aside for about 10 minutes. Heat up pan on medium heat. Add kokum and a little water. Cook the kokum on medium heat for about 7-8 minutes. Mash the kokum well while cooking. Let the mixture cool down completely and aagal is ready.


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Now add in the grated ginger, grated garlic, green chilli and saute for 1-2 minutes on medium. If using fresh turmeric add it in the previous step. Now add the yogurt besan / buttermilk mixture and let the mixture come to a boil on medium. Keep on stirring in between,else the besan will stick to the bottom of the pan.


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Add turmeric, sugar and salt to the buttermilk, whisk all together. Now lets make kadhi. Heat 1-2 tbsp ghee in kadhai. Temper ghee with mustard seeds, cumin seeds , asafoetida and crushed garlic. Add curry leaves. When garlic turns brown then add coarse masala paste. Cook on medium flame till it loses its raw flavour.


Gujarati Kadhi with Steamed Rice A Traditional Gujarati Cuisine

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Gujarati Kadhi Recipe, How to make Gujarati Kadhi, a spicy and sweet

How to make Maharashtrian Kadhi Recipe. To begin making the Maharashtrian Kadhi Recipe, first mix the yogurt and besan in a bowl. Add 1 cup water and whisk it to a smooth mixture without any lumps. Heat a sauce pan with oil, add mustard seeds and cumin seeds, leave it to splutter for 10 seconds. Add asafoetida, green chilli, ginger and curry.


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In a mixing bowl, add curd/yogurt and whisk to a smooth paste. Add roughly crushed ginger-green chilli paste, turmeric powder, besan (gram flour), salt, sugar and water. Mix well and make sure no lumps remain in this mixture. Add one glass of water and mix well. In a saucepan, add the curd mixture.


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For sol kadhi. To make sol kadhi, soak kokum in enough hot water in a deep bowl and keep aside for 15 to 20 minutes. Rub and squeeze the kokum to extract all its flavour and discard the peels. In a mixer add grated coconut, cumin seeds, beetroot, ginger, garlic, green chillies, sugar, salt and 1┬╜ cups water.


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