Gujarati Kadhi
Gujarati Kadhi is a dish made from yogurt and chickpea flour with addition of spices. It has sweet taste from addition of sugar and tangy or sour flavor from yogurt. Traditionally, in India we would make it with sour yogurt to achieve that taste. If you do not have sour yogurt, add lemon juice. It has great balance of sweet, savory and tanginess and with hint of taste from the whole spices.
Every part or region in India has different variations for Kadhi.
Like this Pakora Kadhi on my blog, or Sol Kadhi from Maharashtrian region or Mor Kuzhambu from the South. I love all the different variations. I feel like only in India you can find so many different recipes for similar dish and each one of them equally delicious.
Within families also you can find various different recipes.
Some of the important ingredients of course are the base ingredients in the recipe of Kadhi.
You cannot substitute them. I haven’t tried making Kadhi with vegan yogurt. But if you try it let me know. There is use of curry leaves and other whole spices, that are important for the flavors. The best thing is it is not a spicy dish, but flavorful like so many Indian recipes. The whole spices can be easily removed once you cook the dish.
I love Gujarati Kadhi with rice, roti and subji. But, another great way to enjoy it with some hot piping Khichari – my most favorite food of all time. You can make Kadhi anytime of the year, but it tastes best in winter.
I will share Khichari recipe some other time, but meanwhile enjoy the recipe of Kadhi. Add some Indian style pickle to your rice and Kadhi. We ate it with some sprouted moon bean dry subji.
Gujarati Kadhi
Ingredients
- ½ cup plain yogurt
- 2- 2.5 tbsp chickpea flour/ Besan
- ½ tsp green chili paste
- 1 tsp ginger paste
- 2 tsp sugar you can add more to make it slightly more sweeter
- salt to taste
- 1 tbsp ghee or vegetable oil
- 1/ 2 tsp cumin seeds
- ½ tsp mustard seeds
- ¼ fenugreek seeds optional, they have slight bitter taste
- 4 curry leaves
- 2 cloves
- 2-3 whole black peppercorns
- Pinch asafoetida
- 2 whole dried red chilies
- 1 tbsp lemon juice
- Cilantro for garnish
Instructions
- Take plain yogurt and add in the chickpea flour and whisk it well until there are no lumps.
- Add the ginger, chili paste and about 2 cups of water and whisk again. You can also use a hand blender instead of whisk. Make sure there are no lumps.
- Heat some ghee/oil in a pot on medium flame. Once the ghee is hot enough, add the whole spices starting with mustard seeds, once they start sizzling add in the cumin seeds, fenugreek seeds, dried chilies, curry leaves, cloves, peppercorns, and asafetida. Give it a quick stir.
- Immediately, add the yogurt-water mixture to the pot. Add sugar and salt. Stir everything well.
- Let it simmer and then come to a boil over a low flame for about 5-10 minutes. Do not move away from it as it will bubble up like milk.
- Gradually, it will start to thicken up. Chickpea flour tends to thicken anything.
- Once it reaches a soupy but not too thick or too thin consistency- remove it from the flame.
- Stir in the lemon juice and garnish it with cilantro.
- Serve it immediately with rice or khichari. It is supposed to be served hot or warm temperature.
- Once it cools down, it will thicken more. You can always adjust it by adding a little bit of water to thin it out if that occurs.
- This dish is supposed to be slightly sweet and at the same time tangy. If you wish, you can remove the cloves, curry leaves, peppercorns, and red chilies before serving.
Notes
- Once it cools down, it will thicken more.
- You can always adjust it by adding a little bit of water to thin it out if that occurs.
- This dish is supposed to be slightly sweet and at the same time tangy.
- If you wish, you can remove the cloves, curry leaves, peppercorns, and red chilies before serving.
XOXO, Devangi