Gujarati Kadhi
(4 votes, average: 3 out of 5) 
Loading ...This sweet and sour tangy Gujarati kadhi goes well with any sabzi and hot phulka’s. Kadhi and Pulav make a great combination on a lazy day.
Serves: 4 persons
Cooking time: about 10 minutes Preparation Time: 15 minutes
Ingredients
- 1 tablespoons gram flour/besan/channa dal flour
- 1 cup yogurt
- ¼ teaspoon hing/asofoetida
- 1 tablespoon jaggery or sugar
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 teaspoon chopped ginger
- 1 green chilli sliced
- 5 leaves of curry leaves
- 2 cloves
- 1 tablespoon ghee
- Salt to taste
Method
Whisk yogurt, besan, hing, jaggery, salt and 3 cups water, bring it to boil for few minutes.
Turn the heat to simmer
In the mean while in a smaller frying pan/sauce pan, heat ghee with heat in medium, add mustard seeds and cumin seeds. Allow it to crackle, then add chopped ginger, sliced green chilli, cloves and curry leaves. Sauté in ghee for a few minutes
Add the above seasoning to the boiled yogurt mixture and simmer for 5 minutes. The consistency of the kadhi should be of pouring consistency.
Serve it with hot rice, phulka’s and a subzi. On a lazy day just kadhi and vegetable pulav will taste just as great
Tasty Tip
You can add Pakora’s to the kadhi to make it extra delicious.
Filed under: Gujarati
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This is the recipe I was hoping for! I had it once and have never forgotton it. It is like nothing I have had before. Thank you very much.
Tried the kadhi recipe last week. I was surprised to see that it was ready in 15-20 minutes and tasted just the like the kadhi I used to have at my gujarati hostel. I was missing a couple of ingredients (ginger and green chilli) but it still came out very good. Thanks for the recipe.
glad it came out well. Yes, there have been days when i have not had ginger and green chillies and it does turn out just as well.
Archana, I tried this recipe. It came out awesome.
As a variation, can I grind green chillies and ginger? If so, should I fry this paste in ghee before adding to the yougurt mixture? Not sure if it will come out just as well. Any idea?
Yes typically green chilli ginger paste is ground and put in the khadi. You dont necessarily have to add it to the ghee. You could add it to the yogurt mixture. If you add it to the ghee, you will not be able to stand close to the stove and be able to bear the pungent smell/ghaat of the green chilli paste. So take your call
and try out both methods are different times
Archana