Gujarati Kadhi
Gujarati Kadhi is sweet, sour made with yogurt , chickpea flour and flavored with whole spices and curry leaves that gives it delicious smell and flavor. Kadhi is creamy and perfect food for cold weather.
Servings: 4 servings
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.