Gujarati Kadhi is a beautiful yet very simple recipe of yogurt and chickpea flour-based curry that is served with rice. Kadhi is very popular all over India, and every part of India has its own unique way of making it. I grew up eating this simple everyday recipe of kadhi with minimal ingredients and trust me it is delicious.
What is Kadhi?
Kadhi is a delicious curry made from a mix of yogurt and chickpea flour, boiled until cooked and tempered with whole spices. Kadhi is a very popular recipe in India, and every state and region has its own way to prepare this delicious recipe.
While Punjabi Kadhi is made similarly, turmeric is added while cooking the yogurt and chickpea flour, followed by adding onion fritters. In some other states in the Northern Part of India, Chickpea Flour Fritters are added to the kadhi. Even when made with same basic ingredients, the taste is completely different.
What is special about Gujarati Kadhi?
Gujarati Kadhi is made with minimal ingredients. It is purely a delicious concoction of chaas and besan, spiced with freshly grated ginger and roughly chopped green chilies cooked on a medium-low flame, stirring it continuously while it cooks. While some families add little bit of turmeric and sugar to the kadhi, my family prefers white khatti (sour) kadhi.This version is so simple and made every week back at home, enjoyed with lachko dal and rice.
Kadhi is widely enjoyed in Gujarat with Plain Khichdi, Masala Khichdi, Pulao, Rotilis and even simple rice. A true Gujarati always love their Kadhi, and adorn making it in whichever part of the world they are.
Is this Recipe Vegan?
This recipe is not vegan, but you can make it vegan using any plant based vegan yogurt. I have tried making Kadhi using Forager's Plain Unsweetened Cashewmilk Yogurt, and it worked fantastically. No one could tell the difference!
Is this Recipe Gluten-Free?
Yes, all the ingredients used in this recipe are naturally gluten-free. Just, skip adding asafetida and the recipe is 100 percent gluten-free.
Step by Step Recipe for Gujarati Kadhi
I prefer to use stainless steel pot to make kadhi and gujarati dal. There is nothing like it. Add plain unsweetened full fat yogurt in a stainless steel pot. Now using a whisk, whip the yogurt.
Add in the besan next and whisk it until there are no lumps.
Once the kadhi starts to boil, it means the chickpea flour is cooked and the yogurt won't split. Turn the stove to low, and let the kadhi boil. Stir it every now and then.
We are going to prepare the vaghar aka tempering now.
Serve hot with Rotlis, Shaak , Lachko Dal Bhaat, Khichdi or Pulao.
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- 1 + 1/2 Cups Full Fat Plain Unsweetened Yogurt
- 1/4 Cup Besan
- 2 tsp Ginger and Green Chili Paste I have used about 1 Inch of ginger and 2 Thai Green chillies
- 3 Cups Water
- 1/2 Tsp Salt
- 2 Tbsp Ghee
- 2 Tsp Mustard Seeds
- 2 Tsp Cumin Seeds
- 6-7 Fenugreek Seeds
- 3 Whole Red Dried Chilies
- 8-10 Curry Leaves
You can also add
- 2 cloves In tempering
- 1 Small Cinnamon Stick In Tempering
- 1 Tsp Sugar (optional) If you like khatti meethi kadhi. Add the sugar after adding the tempering, directly to the kadhi. Bring it to a boil and done.
- 2 Tbsps Cilantro For Garnishing
- Add yogurt in a stainless steel pot. Use the same pot you are going to use for cooking the kadhi.
- Whisk the yogurt thoroughly.
- Now add besan and whisk until there are no lumps.
- Next add in water and start whisking, so everything comes together.
- Add the freshly pounded ginger and green chilies and salt. Whisk it well to mix everything.
- Now place the pot on the stove on a medium flame. Stir the kadhi using the whisk until the kadhi starts to boil.
- The above step will ensure that the kadhi won't split.
- Turn the stove on a low flame and let the kadhi boil.
Prepare the Tempering
- Add oil in a small skillet. Once hot add mustard seeds let them splutter.
- Add cumin seeds. Let them splutter. Next add asafetida, fenugreek seeds. dried red chilies, cloves and cinnamon stick. Add curry leaves.
- Add a ladle full of cooked kadhib to the tempering, before adding the tempering to the kadhi. This will bring the temperature of the tempering and kadhi at the same level, this will further ensure that the kadhi doesn't split.
- Add sugar to the kadhi now, if you like khatti meethi kadhi
- Add roughly chopped cilantro! Serve hot
- Add salt in the Yogurt and Besan Mix, before you start to cook. Salt in the buttermilk will make sure your kadhi doesn't split.
- Remember to continuously stir your kadhi, until it reaches its first boil. This makes sure that the kadhi is properly cooked and it won't split.
- Add the laddle full of cooked kadhi in the tempering before adding the tempering to make sure the kadhi doesn't split.
- You can add 1/4 tsp of turmeric if you like your kadhi to be pale yellow.
- If you want to achieve the wedding kadhi taste, add cloves and cinnamon stick in the tempering. You can also add one star anise. Add sugar after you add the tempering and bring Kadhi to its final boil and turn off the stove.
- If you like khaati meethi kadhi add sugar after you add the tempering and bring Kadhi to its final boil and turn off the stove.
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