Gujarati Kadhi Recipe
Kadhi is a comfort food in India. It is a spicy dish made by cooking gram flour in buttermilk. There are various versions of Kadhi in different parts of India. I have learnt this Gujarati Kadhi recipe from my mom 🙂 She is fond of Gujarati food and culture as she has grown up in Gujarat. This Gujarati Kadhi is sweet and spicy and makes for a delicious and nutritious addition to the meals. It goes very well with Khichdi. Check out the Khichdi recipe by Happily Veg 🙂 You can also serve it with Steamed rice.
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Gujarati Kadhi Recipe , How to make Gujarati Kadhi
Author: Shradha
Recipe type: Main Course
Cuisine: Gujarati
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
- Sour Curd/ Khatta Dahi - 1 cup (I have used 170 gms packet)
- Gram Flour/ Besan - 3 tsp
- Water - 4 cups
- Green Chilli/ Hari Mirch- 1 chopped
- Curry Leaves/ Kadi Patta - 10 to 12
- Ginger/ Adrak - ½ inch peeled and grated
- Cumin seeds/ Jeera - ½ tsp
- Cloves/ Laung - 3 to 4
- Cinnamon/ Dalchini - 2 medium sized pieces
- Asafoetida/ Hing - a generous pinch
- Red round chillies/ lal mirch - 4 to 5
- Jaggery/ Gud - 4 to 5 medium sized pieces
- Coriander leaves/ Dhaniya patta - A few for garnishing
- Ghee/ Clarified Butter - 1-2 tbsp
- Salt/ Namak - As per taste
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Procedure:
- Add the curd and gram flour to the water and blend with the help of a hand blender or traditional churner/ ravai/ ravi. Make sure there are no lumps remaining.
- Add green chillies, ginger, a few curry leaves, jaggery and salt.
- Bring this mixture to boil and let it simmer for 7-10 minutes. Keep stirring at regular intervals so that the Kadhi doesn’t overflow and spill. Keep the gas flame on low.
- Once the Kadhi has simmered for about 6-7 minutes, prepare the tempering/ tadka.
- For tempering/ tadka heat ghee in a tadka pan. Use an iron tadka pan if you have one as it will add to the taste and iron content of the Kadhi. I am using a steel tadka pan here. Once the ghee is hot, add cumin seeds and let them splutter. Add cloves, cinnamon, curry leaves and stir for a few seconds. Add red chillies and stir till they start turning brown. Next add the asafoetida/hing and immediately put off the gas flame.
- Pour the tempering on the Kadhi immediately. You can use a lid while pouring the tadka on the Kadhi so that the tempering doesn’t spill over. Let it boil for 1-2 more minutes.
- You will see that the consistency of the Kadhi has become a bit thick. Put off the gas flame.
- Garnish with coriander leaves before serving.
- Our Gujarati Kadhi is ready to be served.
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Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18
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