Gujarati Kadhi
“Gujarati Kadhi is a creamy, sweet-savory dish with a hint of spice, its smooth consistency bolstered by the gentle sourness of yogurt.”
Yogurt
chickpea flour
Sugar
Ginger
green chilies
Mustard seedsWhere it comes from
Originating from Gujarat, this kadhi is distinct for its use of sweetening agents like sugar or jaggery, making it a staple in Gujarati thalis and a comfort food in many homes.
On the Palate
How it's made
5 steps · Show ↓30 min active
How it's made
5 steps · Show ↓- 15 min
In a bowl, whisk together yogurt, chickpea flour, and enough water to form a smooth, thin batter. The consistency should be like buttermilk.
- 25 min
In a saucepan, heat a tablespoon of oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds, allowing them to crackle. Stir in chopped green chilies, ginger, and a pinch of asafoetida.
- 310 min
Pour the yogurt mixture into the pan, stirring continuously to prevent curdling. Add sugar and a pinch of salt. Simmer gently until the kadhi thickens slightly.
Watch outContinuous stirring is essential to prevent the yogurt from splitting.
- 45 min
Add curry leaves, a small piece of cinnamon, and a clove. Simmer for another few minutes until the spices infuse their aroma into the kadhi.
- 55 min
Remove from heat and serve hot, garnished with fresh cilantro. Pair with khichdi, naan, or rice for a complete meal.
