Gujarati Style Kadhi is a delicious curry-based gravy that is made with curd and gram flour and is sweet and sour in taste. This mixture is spiced with ginger and green chilies, to add more flavour to the kadhi. A little sugar is also added to add that slight hint of sweetness to it. The tempering is the game-changer in this recipe and adds so much flavor to this yogurt curry.
This dish is considered great for summers, as the curd in it works as a cooling agent for your body, but can be relished this hot even in winters with rice or khichdi.
Normally, no vegetables are added to this dish, but many people add pakoda or wadi to this gravy, and it tastes wonderful. You can even add boondi to it.
Gujarati Style Kadhi is mostly white as no turmeric is added to it, but you can always add some turmeric and make it yellow.
4
servings30
minutes40
minutes300
kcalIngredients
- For Kadhi:
1 cup sour yogurt,
2 tbsp besan/ chickpea flour,
1/2 tsp ginger, grated,
1/2 tsp green chilli paste,
Salt to taste,
3 cups water,
1 tbsp sugar,
- For Tempering:
2 tbsp oil,
1/2 tsp cumin seeds,
1/2 tsp mustard seeds,
1/4 tsp fenugreek seeds,
15-20 curry leaves,
1/4 tsp hing powder,
2-3 dry red chillies
Method
- Mix yogurt, besan, ginger, green chilli paste, salt, 1 cup water and sugar in a bowl and whisk to make a lump free batter.
- Add the remaining water and mix well.
- Add this mixture in a pan and cook on medium heat until it comes to a boil.
- Simmer the heat and let the kadhi cook for 10 – 15 minutes until it thickens slightly and the besan is cooked. Don’t increase the flame or else the curd will curdle.
- Keep stirring in between.
- Once the kadhi is done, heat oil for tempering in a pan.
- Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, hing and dry red chillies in the hot oil and let them crackle for a few seconds.
- Pour the tempering over the kadhi and mix well. Garnish with fresh coriander.
- Serve the hot kadhi with steamed rice or khichdi.
Notes
- Use full-fat yogurt to make the Gujarati Kadhi creamy. If using a low-fat curd, increase the amount of Besan to make it a little thick.
- The only ingredient that will add spice in this Gujarati Kadhi is Green Chilli. So adjust the amount of the green chilies according to your taste and preference.
- Traditionally, Gujarati Kadhi is white in color, but if you need that yellow hint, add in a little turmeric powder.
- For tempering, you can even use ghee instead of vegetable oil for more flavor.
- Do not miss sugar or jaggery, it helps in maintaining the sourness from the yogurt, giving it a little hint of sweetness.
i love morkozhambu and yours is a different version. looks yummy.
Wow comfoting and yum…
eta amar hubby r comfort food. kintu cornflour diye kono din korini.i always use besan. this is new.
soma(www.ecurry.com)
kadhi looks very yummy J.. first time here. nice blog u have.
I love kadhi.nice clicks, come and accept soemthing is waiting.
Looks delicious, comfort in a bowl for sure 🙂
i love kadhi especially the one made with besan,your version of kadhi is new to me..easy too
And how would one eat this? As a soup by itself? Or just like a dal with rice or roti?
I made corn chowder this evening. I will try this recipe. It looks delicious.
This Diet Menu is suggested by nutritionists for all.
is this delicious? havent tasted it yet!