Gujarati Kadhi is the staple food of gujarat. This Recipe (Sweet and Spicy Yogurt Curry) is traditionally served along with Khichdi together known as Khichdi Kadhi. I really feel myself lucky that I got chance to live in Gujarat for long 5 years and to learn various Gujarati dishes from my owner. This Kadhi is very simple to make especially when you are running out of time or when its cold outside, it makes a wonderful hot soup too.
Gujarati kadhi differs from other North Indian variations like Punjabi kadhi, as its quite watery in consistency which will make you feel light after a meal. I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Preparation Time: 5mins ∏ Cooking Time: 15mins ∏ Servings: 2-3person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 cup beaten curd (or yogurt)
- 3-4 teaspoon besan(Bengal gram flour)
- 5-6 curry leaves
- 1/2 teaspoon cumin seeds (Jeera)
- 1 inch grated ginger
- 1 pinch Asafoetida (Hing)
- 1 teaspoon sugar
- 2-3 chopped green chilly (slits)
- Fistful fresh chopped coriander leaves
- 1/2 teaspoon mustard seed (Rai/Sarson)
- 1-2 teaspoon oil/ghee
- 1-1/2 cup water
- Salt as per taste
How to make Gujarati Kadhi:
Step1: In a large bowl add beaten curd along with besan, without using water at this moment whisk it thoroughly to remove any lumps and make a smooth paste. Now add 1-1/2 cup of water to the paste and mix everything well and keep it aside.
Step2: For tempering add 1-2 teaspoon oil/ghee in a large heated pan, then add mustard seed and let them crackle.Now add cumin seed, Asafoetida (hing) and saute it for a while.Then add slit green chilly, grated ginger and curry leaves and roast it for a minute.
Step3: Reduce the flame to low and slowly add prepared curd besan mixture on tempered spices and stir well. Now increase the flame to medium-high and let the kadhi get cooked till it gets boiled once. To avoid the kadhi from disintegrating/separating stir it continuously till it get boiled once.
Step4: Once it is getting boiled add salt and sugar as per your taste. Now let the kadhi get simmer for 8-10 minutes.(You can adjust water as per your requirement, if you feel you can add some water. Khadi gets thicker when it cools down so keep that in mind.)
Gujarati kadhi is ready. Turn off the flame and garnish it with some fresh coriander leaves.
Serve it hot with Khichdi, plain rice or jeera rice.
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