Gujarati Kadhi Recipe

Gujarati kadhi is a sweet tangy yoghurt-based dish made with gram flour, spices, herbs and seasonings. This easy variant of kadhi is made without gram flour fritters (pakoda). It makes for a quick comforting lunch or dinner paired with a side of steamed basmati rice or roti.

Ingredients

For The Kadhi

• 1cup Curd (yoghurt)

• 2 to 2.5cups water

• 4tablespoons gram flour (besan)

• ½tablespoon ginger-green chilli paste or 1-inch ginger and 1 to 2 green chillies crushed in mortar-pestle

• 1tablespoon sugar or jaggery, add more for more sweetness

• salt as required

• coriander leaves for garnishing

For Tempering

• 1inch cinnamon

• 2cloves

• 8 to 10curry leaves

• 1generous pinch asafoetida (hing)

• 2dry red chillies broken and deseeded

• ½teaspoon cumin seeds

• ½teaspoon mustard seeds

• ¼teaspoon fenugreek seeds

• 1tablespoon oil or ghee

Instructions

• In a bowl mix the gram flour (besan), green chilly-ginger paste, yoghurt, sugar and salt with water.

• Beat to a smooth mixture without any lumps.

• In a saucepan heat oil. Keep the heat low. First, add mustard seeds and let them crackle and splutter.

• Then add cumin seeds, cinnamon sticks, cloves, curry leaves, broken and deseeded red chillies, fenugreek seeds and asafoetida (hing). Fry on low heat for a minute taking care not to burn the spices.

• Add the yoghurt-water mixture that we had prepared earlier. Stir and mix well.

• Give a boil first on medium-low to medium heat. Then simmer for 5 to 7 minutes more or as required on low to medium-low heat. There should be no raw taste of besan.

• Continue to stir in between and often to avoid lumps from getting formed while the kadhi is cooking.

• Once done garnish with chopped coriander. Serve Gujarati kadhi hot or warm with steamed rice or phulka accompanied by a vegetable side dish, pickle and salad.

• Any leftover kadhi can be consumed on the same day.

Notes

• Use good quality besan that is in its shelf life.

• You can use homemade fresh curd or curd that has become sour.

• If you like you can add some pakoda or boondi to it.

• For making vegan Gujarati kadhi use cashew yoghurt or almond yoghurt but don’t boil the kadhi. Just simmer on low heat till the consistency thickens. Boiling may separate or curdle the plant-based yoghurt.

• For a gluten-free use gluten-free asafoetida or skip adding it.

• You can decrease or increase the amount of sugar or jaggery according to your taste preferences.

Source: vegrecipesofindia.com

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