Gujarati Kadhi Recipe

Ingredients

• 2 cups (470ml) yogurt 2 cups (470ml) yogurt
• 4 tablespoons gram flour (besan) 4 tablespoons gram flour (besan)
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 8-10 curry leaves 8-10 curry leaves
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 2 dried red chilies 2 dried red chilies
• 1 tablespoon jaggery (or sugar) 1 tablespoon jaggery (or sugar)
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, whisk together the yogurt, gram flour, water, ginger paste, garlic paste, and turmeric powder until smooth.
2. 2.
   Heat a large saucepan over medium heat and add the yogurt mixture. Stir continuously to prevent lumps from forming.
3. 3.
   Bring the mixture to a gentle boil and then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally.
4. 4.
   In a separate small pan, heat the ghee over medium heat. Add the cumin seeds, fenugreek seeds, curry leaves, mustard seeds, and dried red chilies. Let them splutter and release their aroma.
5. 5.
   Pour the tempering over the simmering kadhi and mix well. Add jaggery (or sugar) and salt to taste. Simmer for an additional 5 minutes.
6. 6.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or khichdi.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with a medium consistency for the best results.
• Gram flour — Ensure that the gram flour is fresh and free from lumps for a smooth kadhi.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute.

Tips & Tricks

• To prevent the yogurt from curdling, ensure that it is at room temperature before adding it to the kadhi mixture.
• Adjust the consistency of the kadhi by adding more or less water according to your preference.
• For a spicier kadhi, you can add green chilies or red chili powder to the tempering.
• To enhance the flavor, let the kadhi simmer on low heat for a longer duration.

Serving advice

Serve Gujarati Kadhi hot with steamed rice or khichdi. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Serve the kadhi in individual bowls, ensuring that the vibrant yellow color is visible. Pair it with a side of steamed rice or khichdi for a complete meal.