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
Servings: 4 People
- 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 Peanut Oil
- 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.