The most amazing Gujarati Kadhi you will ever have! This is the yogurt-based gravy from Gujarat, a state of India. This is an easy 20 minute recipe. Never suffer through separated (curdled) yogurt in your kadhi again - This recipe is a Keeper!
At home we all love kadhi. Kadhis are excellent for summers as they are cooling. Every region in India has its own way of making kadhi like Punjabi kadhi.
The Gujarati kadhi is a light dish, but the Punjabi kadhi pakora is not a light one. It can be a bit heavy if you have too much of it. What with all the pakoras simmered in the thick yogurt gravy
Ingredients for Gujrati Style Kadhi
Steps for Gujrati Style Kadhi
Gujrati Style Kadhi
Ingredients
1 & 1/2 cup Curd
1 teaspoon Salt
2 teaspoon Sugar
1 Green Chilli
1 small piece of Ginger
3 tablespoon Gram-flour
10 to 12 Curry Leaves
3 cups Water
1 tablespoon Ghee
1/4 teaspoon Hing/Asafetida
1/4th teaspoon Fenugreek Seeds
Half teaspoon Mustard Seeds
Half teaspoon Cumin Seeds
3 Cloves
Cinnamon
2 Red Dry Chillies
Curry Leaves
Coriander Leaves
Steps
Take a big vessel in which you want to cook the kadi.
In the vessel pour 1 & 1/2 cup curd, 1 teaspoon salt, 2 teaspoon sugar, grind 1 green chilli and 1 small piece of ginger into a paste, add this paste, 3 tbsp Gramflour, take 10-12 curry leaves break them into pieces and add, 3 cups water mix all with the help of a whisker so that no lumps are formed. Keep for cooking on high flame and keep stirring till it boils and thickens.
Cook for 5-10 minutes on flame and then low the flame and cook for 2-3 minutes. By the time the kadi is cooking prepare the tadka.
Heat 1 tablespoon ghee in a small kadai, add 1/4th tsp fenugreek seeds, half tsp mustard seeds, let them crackle for 10-20 seconds then add half tsp cumin seeds, 3 cloves, 1 cinnamon, 1/4th tsp hing, 2 dried red chillies, 8-10 curry leaves, mix it well on low flame for half a minute then pour this tadka on the cooking kadhi.
Sprinkle some freshly chopped coriander leaves for a nice flavour.
Cook for 1-2 minutes then off the flame.
Serve Gujarati kadhi hot or warm with steamed basmati rice or phulka or paratha. It makes for a comforting meal with rice served with a side of a vegetable dish, pickle, or salad.
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Yogurt: For making Gujarati Kadhi, yogurt must be sour. Always use sour yogurt to make this kadhi delicious. How to make yogurt sour? just keep it on the countertop for few hours. For example, if you are making kadhi for dinner then take out your yogurt from a fridge in the morning and keep it outside until you make kadhi.
Tips *Check the taste and there should be no rawness from the besan felt in the kadhi. If there is some rawness from the besan, then simmer for some more minutes as required. *Do use a large pan and stir often, so that the kadhi does not spill out or gets browned or stuck at the bottom of the pan. * Always use sour yogurt to make this kadhi delicious. To get the best, rich, creamy texture, use the full fat yoghurt. *Use homemade Curd for the best taste. *Adjust chilli and sugar according to your taste.
