Gujarati Kadhi is a most famous North Indian dish made of yoghurt, gram flour, asafoetida and curry leaves giving it a tasty flavour. The taste of this kadhi is slightly sour, slightly sweet and slightly spicy. Comparatively, this kadhi is thinner than the Punjabi kadhi pakora.
To make this Gujarati kadhi, always remember to use sour curd. This curry does not taste good if the curd is not sour. How to do sour yogurt? Remove the curd from the refrigerator for 4-5 hours before making it, which will definitely make it sour. If the weather is cold then more hours have to be kept outside.
Mostly this kadhi is perfect to make in the summer season as the curd present in it cools the body. This is one of my favorite dish. I definitely make it once in a week, whether it is cold weather or summer.
It is very easy to make. It only takes less than 15 minutes to make. Pakodas are not added to this kadhi. This recipe is perfectly suited hot with steamed rice for lunch and dinner.
Let’s learn how to make Gujarati Kadhi.
Gujarati Kadhi
Print RecipeIngredients
- 1cup Yogurt (Curd)
- 3 tbsp gram flour (besan)
- 1 tbsp Oil
- ¼ tsp Fenugreek
- ½ tsp Mustard seeds
- ½ tsp cumin / jeera
- 3 clove / lavang
- 1 inch cinnamon
- ½ tsp Ginger paste
- 1 dried Red chili
- 2 chilli, slit
- Few Curry leaves
- A pinch of asafoetida powder (hing)
- Salt to taste
- 1 tsp sugar
- 2 cup water
- 2 tbsp Coriander leaves finely chopped (to garnish)
Instructions
- To start, take a large bowl, add 1 cup curd and besan along with ginger paste and 1 tsp sugar.
- Add some water to make the batter light and to be sure that no lumps are formed. Keep stirring in a same direction.
- Now, heat 1 tbsp oil in a deep bottomed pan on medium flame. Gradually, add mustard seeds to splutter, ½ tsp cumin, ¼ tsp methi, 3 clove, 1 inch cinnamon, 1 dried red chilli, pinch hing, few curry leaves and 2 chilli.
- Pour this kadhi mixture and keep stirring.
- Keep the flame low stir for 5 minutes or until the mixture comes to a boil. or the curd mixure will curdle.
- if you want make this dish a bit spicy you can add some red chili powder to the kadhi. However, Gujarati food is usually mildly spicy.
- Boil for 15-20 minutes on medium flame stirring occasionally.
- Further, add 1 cup water adjusting consistency as required.
- Also, add salt to taste and sim for 2 minutes.
- Last, add 2 tbsp coriander to garnish as reuired.
