Dish
Gujarati kadhi
Gujarati kadhi is made by whisking together yogurt and gram flour, and then adding spices like cumin, coriander, and ginger. The mixture is then cooked with a tempering of mustard seeds, cumin seeds, and dried red chilies. The dish is finished with a sweet and sour tamarind and jaggery (unrefined cane sugar) sauce. Gujarati kadhi is a comforting and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover yogurt.
Origins and history
Gujarati kadhi has its roots in the Gujarat region of India. It is believed to have originated in the royal kitchens of the Maharajas. The dish has evolved over time and is now a popular comfort food in Gujarat.
Dietary considerations
Vegetarian, gluten-free
Variations
There are many variations of kadhi across India, each with its own unique flavor profile. Gujarati kadhi is known for its sweet and sour taste, which comes from the tamarind and jaggery sauce. Some versions are spicy, while others are mild.
Presentation and garnishing
Gujarati kadhi is traditionally served in a bowl with a spoonful of rice on top. It can be garnished with fresh cilantro or chopped green chilies.
Tips & Tricks
To make the perfect kadhi, make sure to whisk the yogurt and gram flour until smooth. Fry the tempering until the mustard seeds start to pop, as this will release their flavor. And don't forget to adjust the sweet and sour balance to your liking.
Side-dishes
Gujarati kadhi is usually served with rice or khichdi. It can also be served with a side of pickles or chutney.
Drink pairings
Buttermilk or a sweet lassi (a yogurt-based drink)
Delicious Gujarati kadhi recipes
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