Gujarati Kadhi and other recipes for State specials

You will need

Thick curds-3 cups
Besan/Gram Flour -3 tbsp
Water-6 cups
Turmeric powder-1/2 tsp
Salt (to taste)
Sugar-3tsp
Grated ginger-1/2 tsp
Green chillies(finely chopped)-2

Blend these together and keep aside

Other ingredients

Ghee-1tsp
oil -1 tsp
red chilies-2 broken in half
asafoetida-1 pinch
methi seeds-1/4 tsp
mustard seeds -3/4 tsp
Jeera seeds-3/4 tsp
Curry leaves-1 sprig
Coriander leaves -to garnish

Cooking Directions

-Pour the blended mixture in a thick bottomed pan. Add curry leaves.
-On a low heat,gradually bring it to a boil while stirring continually for 10-15 min.
-For the tempering,add ghee and oil in a pan.When hot,add methi seeds,mustard seeds, jeera,red chilies and asafoetida.
-When it crakles,pour it into the boiling kadi mixture and turn off the flame.
-Garnish with corainder leaves and cover it for a 5-10 min soo that the methi seeds soften.
-Serve hot with cooked basmati rice.

Here are some more recipes for Shanti's state special events

Gujarati Khadi representing Gujarat

Punjabi Khadi representing Punjab

Maharashtrian Poha representing Maharashtra

Mor Curry representing Kerala

Andhra Peanut chutney representing Andhra

I have already posted

Arisi Upma Kozhakattai representing Tamil Nadu and

Maddur Vade representing Karnataka