Gujarati Kadhi Recipe: A Tangy, Sweet, and Comforting Delight
Gujarati Kadhi is a light, tangy, and slightly sweet yogurt-based curry thickened with besan (gram flour). Paired with steamed rice or khichdi, it’s a staple comfort food in Gujarati households. This delightful dish combines the richness of curd with aromatic spices for a wholesome, hearty meal.
Gujarati-style Kadhi is made with yogurt and gram flour but usually it is lighter, whiter and sweeter than the north Indian version. Gujarat lies on the coast in western India and has very hot summers. Foods need to be rather heavily salted to replace the salt lost in perspiration and spiced to counter the heat as spices promote perspiration and help to cool the body down. In order to balance these strong flavours, Gujarati cooks add sugar
or jaggery to much of their food.
Why You’ll Love Gujarati Kadhi
- Quick and Easy: Ready in just 20 minutes, perfect for busy days.
- Versatile: Pairs well with rice, roti, or even thepla.
- Flavorful: A medley of sweet, tangy, and spicy notes makes this kadhi unique.
- Nutritious: High in probiotics and low in calories, thanks to the curd base.
Ingredients Overview
For Kadhi
- Curd (Yogurt): 2 cups, provides the tangy base.
- Water: 3 cups, to thin the yogurt into buttermilk.
- Besan (Gram Flour): 5 tbsp, for thickening the kadhi.
- Flavoring: A blend of grated ginger, slit green chilies, curry leaves, sugar or jaggery, and salt.
For Tadka (Tempering)
- Ghee or Oil: 1 tbsp, for the rich, aromatic tadka.
- Spices: Cloves, mustard seeds, cumin seeds, dry red chili, fenugreek seeds, and a hint of asafoetida (hing) for an earthy depth.
Step-by-Step Recipe
Prepare the Kadhi Base
- In a mixing bowl, whisk together the curd and water to form buttermilk. If you have ready-made buttermilk, skip this step and measure 5 cups directly.
- Add the besan to the buttermilk and whisk until smooth, ensuring no lumps.
- Stir in the grated ginger, slit green chilies, curry leaves, sugar or jaggery, and salt.
Cook the Kadhi
- Transfer the mixture to a heavy-bottomed pot. Place it on medium heat.
- Stir continuously to avoid curdling or sticking to the pot. Cook for 8–10 minutes until it thickens slightly to a semi-thick consistency.
Prepare the Tadka
- Heat ghee or oil in a small pan.
- Add cloves, fenugreek seeds, cumin seeds, mustard seeds, dry red chili, and asafoetida. Sauté until the spices release their aroma.
Combine and Simmer
- Pour the hot tadka over the simmering kadhi.
- Stir well and let the kadhi simmer for another 5 minutes to absorb the flavors of the tempering.
Serving Suggestions
- Serve Gujarati Kadhi hot with:
- Steamed Rice for a classic, comforting meal.
- Khichdi for a wholesome pairing.
- Thepla or Roti as a unique twist.
- Garnish with fresh coriander leaves for added aroma and freshness.
Pro Tips for Perfect Gujarati Kadhi
- Whisk Thoroughly: Ensure the yogurt-besan mixture is lump-free for a smooth kadhi.
- Cook Slowly: Simmer on medium heat, stirring continuously to prevent curdling and sticking kadhi at bottom.
- Balance Sweetness: Gujarati kadhi is slightly sweet—adjust sugar or jaggery to your taste preference.
- Use Fresh Spices: Fresh curry leaves and whole spices elevate the flavor of the tadka.
- Customize Heat: Increase or decrease green chilies and dry red chili based on your spice tolerance.
- Balance color: If you are okay with darker color of kadhi, use jaggery. If you prefer light color use sugar.
Why This Recipe Works
Gujarati Kadhi combines simplicity with bold flavors. The tanginess of curd, sweetness of jaggery, and aromatic spices in the tadka make it an irresistible dish. By using pantry staples and a straightforward method, it’s easy to prepare without compromising on taste.
Gujarati Kadhi Recipe
Gujarati Kadhi combines simplicity with bold flavors. The tanginess of curd, sweetness of jaggery, and aromatic spices in the tadka make it an irresistible dish.
Ingredients
Ingredients for Kadhi:
- 2 cups curd yogurt
- 3 cups water
- 5 tbsp besan gram flour
- Salt to taste
- Curry leaves a few
- 4 green chilies slit
- 1/2 inch ginger grated
- 1 tbsp sugar or jaggery powder
Tadka Ingredients:
- 1 tbsp ghee or oil
- 4 cloves
- 5 –6 methi fenugreek seeds
- 1 dry red chili
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
Instructions
To Prepare Kadhi:
- In a mixing bowl, whisk together 2 cups curd and 3 cups water to make buttermilk. Alternatively, you can use 5 cups of ready-made buttermilk.2 cups curd, 3 cups water
- Add 5 tbsp besan to the buttermilk and whisk until smooth, ensuring there are no lumps.5 tbsp besan
- Mix in the green chilies, grated ginger, curry leaves, sugar or jaggery, and salt.Curry leaves, 4 green chilies, 1/2 inch ginger, 1 tbsp sugar or jaggery powder, Salt to taste
- Transfer the mixture to a pot and place it on medium heat.
- Cook while stirring continuously to prevent sticking. Let it simmer for 8–10 minutes or until it thickens slightly to a semi-thick consistency.
To Prepare Tadka:
- Heat ghee or oil in a small pan.1 tbsp ghee or oil
- Add the cloves, methi seeds, cumin seeds, mustard seeds, dry red chili, and hing. Sauté for a few seconds until aromatic.4 cloves, 5 –6 methi, 1 dry red chili, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafoetida
- Pour the prepared tadka over the simmering kadhi.
Final Step:
- Simmer the kadhi for another 5 minutes after adding the tadka. Garnish with fresh corriander leaves and serve hot with steamed rice for a comforting, flavorful meal.
