Kadhi is a beautifully prepared sweet and spicy thickened curd gravy. A traditional dish from the region, Gujarati Kadhi is mainly gram flour mixed with curds or even buttermilk and cooked until thickened. This combination gives a mildly tangy spiced gravy that goes well with plain rice and sometimes Moong Dal Khicchdi. Gujarati Kadhi is great for summers, since its very cooling for the body. There is also a Punjabi version that is thicker and not sweet. Normally, no vegetables are added to this dish, but my mother used to add pakodas or wadi to this gravy, and it tasted wonderful. Curds are a great base for gravies, and one that I use often. This Rajasthani Pitor Ki Sabzi is another curd based gravy that I absolutely love. Here is how to make Gujarati Kadhi.
A traditional dish from the region, Gujarati Kadhi is mainly gram flour mixed with curds or even buttermilk and cooked until thickened.
For the 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
- 2 tbsp Vegetable oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 15-20 Curry leaves
- 1/4 tsp Heeng
- 2-3 Dry red chillies
- Add the ingredients to make kadhi in a pan and whisk to make a lump free batter.
- Heat the Kadhi and bring it to a boil.
- Simmer the heat and let the kadhi cook for 15-20 minutes until it thickens slightly and the besan is cooked.
- Keep stirring in between.
- Once the kadhi is done, heat oil for tempering in a pan.
- Add cumin seeds,mustard seeds, fenugreek seeds, curry leaves, heeng and dry red chillies in the hot oil and let them crackle for a few seconds.
- Pour the tempering over the kadhi and mix well.
- Serve the kadhi with Steamed Rice or Gujarati Khichdi.