Gujarati Kadhi
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5.0
24 reviews
Excellent
Gujarati Kadhi
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This Gujarati Kadhi is a delectable thin yogurt-based meal with a sweet and sour flavor that will blow your mind. It's quick, fuss-free, and comforting. This traditional kadhi can be served as a soup or with rice.
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Ingredients
- 2 cup yogurt at room temperature
- 1/4 cup besan (gram flour)
- 21/2 cup water
- 1 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 teaspoon ginger paste
- 1 green chili pepper chopped, I used Serrano peppers*
- 1/4 teaspoon garlic paste (optional)
- cilantro to garnish
Tempering
- 1 tablespoon ghee or oil
- 1/2 teaspoon mustard seeds (Rai)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Fenugreek seeds (Methi dana)
- 1/8 teaspoon asafoetida (hing) skip for gluten-free
- 1 bay leaf
- 2 cloves (Laung)
- 2 whole red chilies see notes
- 10-12 Curry Leaves (Kadi Patta)
- 1 inch cinnamon stick
Instructions
- In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed.
- In a vessel, add ghee and let it heat on medium-high heat. Then add rai, cumin seeds, fenugreek seeds, hing, cinnamon stick, bay leaf, cloves, dry whole chili, curry leaves. Saute them for a minute. Make sure not to burn.
- Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds.
- Add the yogurt mixture while stirring continuously.
- Add salt, sugar. Keep stirring until it starts to boil. (We don't want the kadhi to curdle)
- Once boiled, keep on low and simmer for about 10-12 minutes.
- Garnish with cilantro and serve with rice, khichdi, or roti.
Notes
- Make it one-pot: I prefer to make it a one-pot meal. I begin with the tempering and then add the yogurt besan mixture, but you can add the tempering last if you want.
- Yogurt: Keep your yogurt out of the fridge for a few hours to make it sour.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Red Chili Pepper: You can use any variety of whole dried red chili pepper in this recipe (eg. Kashmiri, ). I used Deep brand whole red chili when making this kadhi. Remove the stem before using.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
26mg
(9%)
Sodium
645mg
(27%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
221IU
(4%)
Vitamin C
51mg
(57%)
Calcium
168mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 645mg | 27% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 51mg | 57% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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