Gujarati Kadhi
User Reviews
5
Gujarati Kadhi
Description
Gujarati Kadhi brings together strained yogurt and gram flour to make a gently thickened curry, brightened with a pinch of sugar and seasoned salt. The spice tempering includes mustard seeds, cumin, fenugreek seeds, asafoetida, bay leaf, cloves, cinnamon, dried red chilies, and fresh curry leaves. This tempering is sautéed in ghee and combined with the yogurt mixture cooked carefully to prevent curdling. The inclusion of green chili and ginger paste imparts slight heat and warmth, balanced by the sweetness added to the base. The finished kadhi is smooth, lightly creamy, and aromatic.
This kadhi is typically served as a comforting accompaniment alongside steamed basmati rice or lentil khichdi, and complements Indian flatbreads like roti. The mellow but complex flavors support mild main dishes and vegetable preparations.
Room temperature yogurt works best to help the mixture combine smoothly and minimize curdling during cooking. The choice of dried red chili and fresh green chilies can be adjusted for desired spice levels. Making the tempering first and then adding the yogurt mixture in one pot simplifies preparation and enhances flavor melding.
Ingredients
- 2 cup yogurt at room temperature
- 1/4 cup gram flour besan
- 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 aka rai
- 1/2 teaspoon cumin seeds aka Jeera
- 1/4 teaspoon fenugreek seeds aka methi dana
- 1/8 teaspoon asafoetida skip for gluten-free, aka hing
- 1 bay leaf
- 2 cloves aka Laung
- 2 red chili see notes, whole
- 10-12 curry leaves aka 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
- Use yogurt at room temperature to avoid curdling and better blending with gram flour.
- Prepare the tempering first in the cooking pot for a one-pot method, enhancing flavor integration.
- Adjust green chili and dried red chili to control heat according to taste preferences.
- Serve the kadhi warm with rice, khichdi, or roti for a complete meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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