Gujarati Kadhi Recipe Whiskaffair

on Jun 23, 2022, Updated Dec 22, 2023 Here are a few other Gujarati recipes that you must try: Gujarati Dal and Bajra Methi Dhebra.

About Gujarati Kadhi

Gujarati Kadhi is a traditional Gujarati yogurt-based curry that has a spicy, sweet, and tangy taste. Kadhi is a chickpea flour yogurt soup (curry) made differently in different parts of India. There is a Punjabi version, a Maharashtrian Version, and this Gujarati-style Kadhi. Unlike the Punjabi or Rajasthani kadhi, the Gujju-style kadhi is mostly white, as no turmeric powder is added to it, but you can always add some turmeric and make it yellow. It is also thinner than the Punjabi kadhi. Gujarati kadhi and steamed rice is comfort food for many Gujaratis. You can also serve it with khichdi. This dish is great for summer, as the yogurt cools the body, but I also love it in winter with rice or khichdi. You can also keep the plain yogurt in a warm place for 3-4 hours. It will turn sour. You can use low-fat or full-fat yogurt. I personally like to use full-fat yogurt as it makes the kadhi very creamy and delicious. If you are using low-fat yogurt, increase the amount of besan by 1 tsp. This will make sure your kadhi is still very creamy. Besan (Chickpea Flour, Gram Flour) – This makes the kadhi creamy and also prevents the yogurt from curdling while cooking. Sugar – Gujarati Kadhi is slightly sweet in taste, unlike the other versions of kadhi. Traditionally, white sugar is added to sweeten it, but you can also use jaggery or brown sugar. Tempering Ingredients – Gujarati Kadhi is tempered with cumin seeds, whole spices like cloves (laung) and cinnamon stick (dalchini), brown mustard seeds, fenugreek seeds (methi seeds), curry leaves, asafetida (hing), and dry red chilies. You can use oil or ghee for tempering. Skip adding asafetida to make a gluten-free version. Others – You will also need fresh ginger, green chilies, and salt. Adjust the green chilies as per your taste. Skip adding ginger for a Jain-friendly kadhi. Traditionally, vegetables are not added to this dish but feel free to add veggies of your choice, like carrots, French beans, cauliflower, etc., to make it more wholesome. You can also add pakoras, wadi, or even boondi to it. Green leafy vegetables like methi, spinach, or kale can be added too.

1 cup slightly sour yogurt 3 tablespoon chickpea flour ½ teaspoon finely chopped ginger ½ teaspoon finely chopped green chilies ½ teaspoon salt 1 tablespoon sugar

You can use a hand blender or a wire whisk to mix the ingredients.

2 cloves 1-inch piece of cinnamon stick ½ teaspoon cumin seeds ½ teaspoon brown mustard seeds ¼ teaspoon fenugreek seeds 15-20 curry leaves ¼ teaspoon asafetida 2-3 dry red chilies

Once the kadhi comes to a boil, reduce the heat to low. Cook for 12-15 minutes until the besan is cooked well and the kadhi thickens, stirring frequently. If there is raw taste of the besan, then cook the kadhi for another 2-3 minutes. Check for salt and add more if needed. Serve hot.