Gujarati Kadhi
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Tangy, creamy yogurt based gravy with sweet notes
Ingredients
  • 2 Cups sweet or sour yogurt
  • 1½ Tbsp besan/chickpea flour/kadale hittu
  • 1 Tsp desi ghee
  • ½ Tsp rai/mustard seeds
  • ½ Tsp jeera/cumin seeds
  • ½ broken dried red chilli
  • 2 finely chopped green chillies
  • 7-8 curry leaves
  • 1" finely chopped ginger
  • ½ Tsp haldi/turmeric
  • ½ Tsp red chilli powder
  • ½ Tbsp grated jaggery/palm sugar/unrefined cane sugar(muscavado)/molasses sugar
  • ¼ Tsp powdered black peppercorn
  • Salt to taste
  • ½ Cup water to adjust consistency of kadhi
  • Finely chopped coriander leaves to sprinkle on top
Method
  1. In a small bowl add besan flour, red chilli powder, haldi, add some yogurt to this and mix well
  2. Whisk the rest of the yogurt in another big bowl till smooth, to this add the besan mixture. Mix and keep aside
  3. Chop up curry leaves, green chillies, ginger
  4. In a tadka pan, heat ghee
  5. Add mustard, jeera. Let them splutter. Add broken red chilli
  6. Add curry leaves, green chillies, ginger and saute for a minute
  7. Add jaggery/unrefined cane sugar and salt to the yogurt mixture. Mix well
  8. Add half a cup of water. Mix well. Adjust water consistency according to thickness of the yogurt you have
  9. Pour the tadka over yogurt mixture. Mix well
  10. Add powdered black pepper
  11. Bring it to light boil on low/medium flame. Turn off heat
  12. Finish with chopped coriander
  13. Serve hot with rotlis or phulka or steamed rice
Notes
Thick and smooth buttermilk can be used in place of yogurt. Do not use grainy yogurt

I prefer making kadhi with regular yogurt, while some use sour curds

Add chopped garlic if you like into tadka

Do NOT overheat the kadhi, it will split and whey will separate out, kadhi turns grainy

Add hing/asafoetida for more aroma but kadhi will not be gluten free
Recipe by Food Of Interest at https://foodofinterest.com/gujarati-kadhi/