Gujarati Suva Kadhi | Shepuchi Kadhi | Dill Kadhi
Do try this recipe for the traditional Gujarati Suva Kadhi which make great use of Dill (Suva in Gujarati and Shepu in Marathi). It makes for a great light meal when paired with Vaal Rice or then just some steamed rice and of course, Papad.
Equipment
- Heavy Bottomed Vessel
- Ladle
- Grinder
Ingredients
- 1/2 Cup Dahi Yogurt
- 1 Cup Water
- 1 tbsp Besan
- 1 Pinch Turmeric
- 1/2 tsp Sugar
- 2 tbsp Finely Chopped Coriander
- 3 tbsp Finely Chopped
- Salt to Taste
To Grind
- 1/2 " Ginger
- 1 Green Chilli
For Tempering
- 1 tsp Oil
- 1/2 tsp Cumin Seeds
- 1 Split Red Chilli
Instructions
Making Ginger-Chilli Paste
- Grind 1 Green Chilli and 1/2" piece of Ginger to a coarse paste.
Making the Suva Kadhi
- To a large enough vessel, add 1/2 cup dahi, 1 tbsp besan, 1/2 tsp ginger-green chilli paste, 1 tsp sugar, just a pinch of turmeric and some salt. The turmeric is optional but I added it after talking to Ami because otherwise the Kadhi was very pale.
- Mix well and ensure there are no besan lumps.
- Now add 1 cup water and mix well.
- Over low-medium flame, bring the Kadhi to a gentle boil.
- Turn off the heat.
Add the Tempering
- In a ladle, heat 1/2 tsp oil.
- Add 1/2 tsp cumin seeds and wait till they start to change colour.
- Add 1 split red chilli and stir-fry for a few seconds.
- Add the tempering to the Kadhi and mix well.
Adding the Suva
- Cover and let the Kadhi rest for at least 10 minutes.
- Add 2 tbsp finely chopped coriander and 3 tbsp finely chopped dill, and mix well.
Serving Suggestions
- Serve Suva Kadhi with Vaal Rice or hot steamed rice, and some papad.
Nutrition
Calories: 43 kcalCarbohydrates: 4 gProtein: 2 gFat: 2 gSaturated Fat: 1 gCholesterol: 4 mgSodium: 57 mgPotassium: 63 mgFiber: 1 gSugar: 3 gVitamin A: 100 IUVitamin C: 2 mgCalcium: 37 mgIron: 1 mg