Gujarati Kadhi Recipe

Gujarati Kadhi is a sweet tangy yogurt based curry dish that is made from buttermilk and gram flour and seasoned with aromatic herbs and spices like cinnamon, cloves, curry leaves etc. Kadhi is an essential part of Gujarati Cuisine and no Gujarati Thali meal is complete without this sweet tangy kadhi served by its side. Gujarati version of kadhi is an onion garlic free curry and can be served with steamed rice, jeera rice or with Khichdi , which is yet another soulful meal option. I like to have Gujarati Kadhi piping hot on its own like a soup and believe me it is very soothing and comforting especially during monsoon and winter months.

What is kadhi?

Kadhi is a famous Indian dish made by blending beaten curd or buttermilk and gram flour (besan) and tempering it with flavorful spices. This humble dish can be made in many ways and every Indian state and household has its own version. In Maharashtra and Gujarat, the Kadhi is thin in consistency and sweet and sour in texture as against the thick, spicy and sour Punjabi Kadhi. In Chattisgarh , black gram non-fried dumplings are cooked in the Dubki Kadhi. Fajeto is a mango flavored kadhi from the Gujarati Cuisine. It is basically a ripe mango and yogurt based curry that is ghee tempered with basic spices to give a mildly sweet, tangy and hot dish. Have you heard about Methi kadhi ? I am tempted to try out this healthy gluten free kadhi version with greens from my friend and fellow blogger Kalyani's blog.

What goes into Gujarati Kadhi ? The ingredients:

I have followed this recipe from a cookbook named Kitchen Secrets by Sanjeev Kapoor. This book was gifted to me by one of my friend Rajvinder Kaur. The recipe is pretty simple and does not involve any fancy ingredients. 

• Curd / Yogurt: You can either use curd or butter milk in this recipe. I have used curd and blended water to it to make buttermilk. Use sour curd to make this Gujarati Kadhi.
• Gram Flour / Besan: Gram Flour or Besan is used as a thickener in the kadhi. It gives a nice creamy texture to the kadhi.
• Spices: Gujarati Kadhi is tempered with aromatic spices like cinnamon , cloves, dried red chilies, mustard seeds, Cumin seeds, fenugreek seeds and asafoetida. Turmeric powder is not used in Gujarati kadhi and it appears white as against the yellow kadhi.
• Sweetener: Usually sugar is added to the kadhi as sweetener but in this recipe, i have added a lemon sized jaggery piece.
• Ginger: Gujarati Kadhi is onion garlic free but ginger is used in ot and it really tastes great.
• Herbs: Curry leaves , coriander leaves add a refreshing flavor to the curry.
• Ghee: Gujarati kadhi is tempered in ghee and that lends a lovely flavor to it, however you may temper the kadhi using oil.

                          

Dietary Notes: Gujarati Kadhi Is

• Aromatic and flavorful
• No Onion-No Garlic recipe
• Kid friendly
• Refined sugar free
• Sweet and Tangy
• Side dish

Short Video for Gujarati Kadhi

            

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

• 1 cup thick curd
• 2 cups water
• 3-4 tablespoon Besan/gram flour
• 2 green chilies, chopped finely
• 1/2 inch ginger, minced
• 1 sprig curry leaves
• 1 lemon sized jaggery piece
• 1 inch cinnamon
• 2 dried red chilies broken
• 3-4 cloves
• Small bunch of coriander leaves
• Salt to taste

Method:

1. In a mixing bowl take curd and add gram flour to it.
2. Add chopped green chilies, salt and minced ginger to it.
3. Whisk it to blend everything well.
4. Add water and whisk again to get a thin lump free batter
5. Add Jaggery to it and give a good stir.
6. Heat ghee in a sauce pan on medium flame.
7. Add mustard seeds to it.
8. Once the seeds splutter, add cumin seeds to it.
9. Once the seeds crackle, add fenugreek seeds,followed by cinnamon, clove, broken red chilies, and curry leaves.
10. Allow the spices to sizzle in ghee for few seconds, taking care they do not burn.
11. Add the  yogurt gram flour slurry to it.
12. Allow the kadhi to come to a rolling boil and then further simmer it for 10 minutes or until you get a creamy desired consistency.
13. The kadhi gets thicker further on cooling so adjust the cooking time accordingly, also if you feel the kadhi is too thick you may add 1/2-1 cup water and allow it to come to a rolling boil before switching off the flame.
14. Add finely chopped fresh coriander leaves and give a good stir.
15. Serve the flavorful and aromatic Gujarati kadhi with steamed rice, jeera rice, Khichdi or phulka.
16. You can even enjoy it on its own as a soup.

                         

Recipe Notes:

• Gujarati kadhi is pretty sweet and usually sugar is added as sweetener but i have added just a lemon sized jaggery piece to it. You may adjust the amount of sweetener as per your taste and liking.

• Green chilies can be slit or finely chopped. Adjust the quantity as per your spice tolerance.

• The kadhi gets thicker further on cooling so adjust the cooking time accordingly, also if you feel the kadhi is too thick you may add 1/2-1 cup water and allow it to come to a rolling boil before switching off the flame. 

• Serve the flavorful and aromatic Gujarati kadhi with steamed rice, jeera rice, Khichdi or phulka.

• You can even enjoy it on its own as a soup.

Would love to hear from you !

I hope you would love trying out this flavorful and aromatic Gujarati Kadhi. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

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• Multigrain Methi Muthia

• Instant Khanman Dhokla

• Kutchi Dabeli