Gujarati Style Kadhi

When talking about comfort food, how can one not mention "Kadhi". This buttermilk soup has been a part of various cultures. Be it a Gujarati Kadhi, or a Maharashtrian Kadhi, a Punjabi Kadhi, or a Mor Khozumbu down South, its pretty much the same ingredients but uniquely distinct flavours. But if one were to analyse Kadhi's importance in Indian cuisine, then the only logical answer one can think of is most Indian cuisines are hot and fiery and to counter that, buttermilk is used. Kadhi, hence, becomes an instant seller as its full of flavours, tangy, and most importantly a comfort food to most people.

Gujarati Style Kadhi is a delicious curry-based gravy that is made with curd and gram flour and is sweet and sour in taste. This mixture is spiced with ginger and green chilies, to add more flavour to the kadhi. A little sugar is also added to add that slight hint of sweetness to it. The tempering is the game-changer in this recipe and adds so much flavor to this yogurt curry.

This dish is considered great for summers, as the curd in it works as a cooling agent for your body, but can be relished this hot even in winters with rice or khichdi.

Normally, no vegetables are added to this dish, but many people add pakoda or wadi to this gravy, and it tastes wonderful. You can even add boondi to it.

Gujarati Style Kadhi is mostly white as no turmeric is added to it, but you can always add some turmeric and make it yellow.

Serves - 2

Ingredients:

For Kadhi:
1 cup sour yogurt,
2 tbsp besan/ chickpea flour,
1/2 tsp ginger, grated,
1/2 tsp green chilli paste,
Salt to taste,
3 cups water,
1 tbsp sugar,

For Tempering:
2 tbsp oil,
1/2 tsp cumin seeds,
1/2 tsp mustard seeds,
1/4 tsp fenugreek seeds,
15-20 curry leaves,
1/4 tsp hing powder,
2-3 dry red chillies

Method:

1. Mix yogurt, besan, ginger, green chilli paste, salt, 1 cup water and sugar in a bowl and whisk to make a lump free batter.
2. Add the remaining water and mix well.
3. Add this mixture in a pan and cook on medium heat until it comes to a boil.
4. Simmer the heat and let the kadhi cook for 10 - 15 minutes until it thickens slightly and the besan is cooked. Don't increase the flame or else the curd will curdle. 
5. Keep stirring in between.
6. Once the kadhi is done, heat oil for tempering in a pan.
7. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, hing and dry red chillies in the hot oil and let them crackle for a few seconds.
8. Pour the tempering over the kadhi and mix well. Garnish with fresh coriander.
9. Serve the hot kadhi with steamed rice or khichdi.

Important Tips:

• Use full-fat yogurt to make the Gujarati Kadhi creamy. If using a low-fat curd, increase the amount of Besan to make it a little thick.
• The only ingredient that will add spice in this Gujarati Kadhi is Green Chilli. So adjust the amount of the green chilies according to your taste and preference.
• Traditionally, Gujarati Kadhi is white in color, but if you need that yellow hint, add in a little turmeric powder.
• For tempering, you can even use ghee instead of vegetable oil for more flavor.
• Do not miss sugar or jaggery, it helps in maintaining the sourness from the yogurt, giving it a little hint of sweetness.

Did you make this recipe?

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