Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi
The Gujarati Kadhi is a lip smacking sweet and sour kadhi that is packed with flavors from green chilli, ginger and a cinnamon tadka. You can add in fresh steamed peas or corn to add to the color and taste of the kadhi. Serve it with Khichdi and Aloo Na Shaak.
Gujarati Kadhi is a yogurt based sweet and spicy curry that is simple yet irresistible; it gets the sweetness from jaggery, the spice from cinnamon and the heat from green chillies and lends itself to a pure comfort meal.
Kadhi goes well with any vegetable and especially when you have legumes as one of the main dishes. The yogurt-based gravy lightens the protein rich legumes, making you feel light after a meal.
Note: Turmeric powder is optional in Gujarati Khadi. The Kadhi is typically not yellowish in most gujarati homes.
If you are looking for more Gujarati Recipes here are some:
- 1 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1/4 teaspoon Turmeric powder (Haldi) , optional
- 1 tablespoon Jaggery , crushed
- Salt , to taste Ingredients for seasoning
- 1/4 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Mustard seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Ginger , grated
- 2 Green Chillies , slit
- 1 tablespoon Ghee
- 1 sprig Curry leaves , torn
- 1 tablespoon Coriander (Dhania) Leaves , chopped
- 2 tablespoons Green peas (Matar) , steamed (optional)
How to make Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi
To begin making the Gujarati Kadhi Recipe, we will first combine all the yogurt, besan, ginger, green chilli and jaggery along with 2-1/2 cups of water together in a bowl and whisk until smooth and there are no lumps.
Place the Gujarati kadhi mixture in a saucepan and heat until the kadhi begins to boil.
Keep whisking the Kadhi as it continues to boil, as this makes it smooth and creamy, thus giving it a perfect texture.
Once the kadhi has come together into a smooth and creamy mixture while it was boiling, turn the heat to low, and simmer to kadhi while we prepare the seasoning mixture. Keep simmering for 5 to 10 minutes.
Simmer for at least 5 minutes before you can add the seasoning mixture. This ensures that the raw smells go away and we get creamy and delicious Gujarati Kadhi.
Heat ghee in a sauce pan on medium heat; add the mustard seeds and cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon, green chillies and ginger.
Gradually, add the seasoning mixture to the above Gujarati Kadhi and allow the mixture to come to a boil.
Turn off heat and stir in the freshly chopped coriander leaves into the Kadhi and the optionally steamed green peas and serve hot.