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Kadhi with Vegetable Rice

Name: Kadhi with Vegetable Rice
Ingredients: 0.75 Cup Rice; 2 Medium Potatoes; 1 Large Carrot; 500 ml Frozen Peas; 4 Tbsp Oil; 2 Tsp Mustard Seeds; Handful Cashew; 1 Tsp Turmeric powder; 2 Tsp Salt; 0.5 Litres Natural Yogurt; 0.5 Cup Chickpea Flour; 1 Litres Hot Water; 2 Tbsp Curry Leaves; 1.5 Tsp Turmeric; 2 Tsp Salt; 2 Tsp Ginger Paste; 2 chopped Green Chillies; 2 Tsp Jaggery (Gor); 6 minced Garlic Cloves; 2 Tsp Mustard Seeds; 3 Tbsp Oil; 1 Tsp Jeera; 1 Stick Cinnamon; 6 Cloves Cloves; 1 Tsp Dries Red Chilli; 1 Tsp Asafoetida (Hing); 1 Tbsp Curry Leaves (for vaghaar)

Documenting all my mum's Recipes - GUJARATI 101

Ingredients

Rice

Kadhi

Directions

1
In a pot, blitz together yogurt, hot water and chickpea flour. Add curry leaves, Green chilli, Garlic paste, turmeric, salt and Jaggery, mix well and place on the hob stirring frequently on a low heat for about 20-30 minutes.
2
For the Vaghaar/Tarka, heat oil in pan then add mustard seeds. Once popped, mix in hing, chopped fresh garlic, cloves, cinnamon, curry leave, jeera and red dried chilli. Once that’s been sizzling, into the boiled Kadhi and stir.
3
Firstly, wash rice and let soak for 10 minutes. Chop carrots and potatoes into very small cubes and wash frozen peas.
4
Take oil into pan, add mustard seeds, Once popped add carrots, peas and potato along with cashews nuts, salt, turmeric and washed rice and cup of water. Stir well, by covering with a the lid and cook under low heat stirring frequently for 15 minutes
5
If needed add extra water until the vegetables and rice are cooked.
6
Finally mix your desired amount of kadhi and rice

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