Gujarati Kadhi is a yogurt-based side dish, to which chickpea flour/besan is added as a thickening agent. It is tempered and then simmered with spices.
As compared to its other counterparts like punjabi pakoda kadhi or mix vegetable kadhi, Gujarati Kadhi has a thinner consistency and has a sweet and spicy taste. Gujarati recipes have a mild touch of sweetness to them. For the sweetness, we use jaggery more often than sugar. You can also substitute it for sugar.
Don’t forget to add curry leaves in this kadhi, as they enhance the flavour of this recipe. You may refer to our tip on How to preserve and store curry leaves for months.
Also try out our Mix Vegetable kadhi recipe.
Gujarati Kadhi Recipe
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Ingredients (1 cup = 240 ml)
- 1 cup curd/dahi
- 1-1.5 cups water
- 2 tablespoon besan/chickpea flour
- salt to taste
- an inch piece of ginger grated
For the tempering
- ½ teaspoon oil
- ¼ teaspoon ghee
- ½ teaspoon cumin seeds/jeera
- 1 broken dry red chilli deseeded
- pinch of asafoetida/hing
- 1 green chilli cut into 2 pieces
- 5-8 curry leaves/kadipatta
- 1 tablespoon jaggery
- 3-4 cloves/laung
- ¼ inch cinnamon stick/dalchini
- 3-4 black peppercorns/kalimirch
- In a bowl, take curd and whisk well. Add besan, grated ginger, salt and water. Beat till no lumps remain. Keep aside.
- Heat the oil and ghee in a kadai/pan. Add dry red chilli and cumin seeds.
- Once it splutters, add hing, green chillies, curry leaves, cloves, cinnamon stick and black peppercorns and sauté for a few seconds.
- Add the prepared curd-besan-water mixture and jaggery. Mix well and bring to a boil while stirring continuously.
- Check the salt level and adjust salt and sugar accordingly.
- Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally.
- You can garnish it with chopped coriander leaves. Serve hot with phulka rotis or steamed rice.