Gujarati Kadhi Recipe: Gujarati Kadhi is a delightful sweet and sour curry made with sour yogurt and chickpea flour. Unlike other regional variations, Gujarati Kadhi stands out for its unique flavors and ingredients. Here’s a simple recipe along with some tips for a perfect outcome.
Ingredients: Gujarati Kadhi Recipe
- 1 cup yogurt
- 3 tbsp gram flour (besan)
- ½ tsp ginger paste
- 1 tsp sugar
- 2 cups water
- 1 tbsp ghee (clarified butter)
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- 3 cloves
- 1-inch cinnamon stick
- 1 dried red chili
- Pinch of asafoetida (hing)
- Few curry leaves
- 2 green chilies, slit
- ¾ tsp salt
- 2 tbsp finely chopped coriander leaves
Instructions: Gujarati Kadhi Recipe
- In a large bowl, whisk together 1 cup yogurt, 3 tbsp gram flour, ½ tsp ginger paste, and 1 tsp sugar until smooth without any lumps. Set aside.
- Heat 1 tbsp ghee in a large pan or kadai. Add ½ tsp mustard seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds, 3 cloves, 1-inch cinnamon stick, 1 dried red chili, a pinch of asafoetida, few curry leaves, and 2 slit green chilies.
- Pour in the prepared yogurt and gram flour mixture and mix well.
- Keep the flame low and stir continuously for about 5 minutes until the mixture comes to a boil to prevent curdling.
- Continue to boil for 15-20 minutes on medium flame, stirring occasionally.
- Adjust the consistency by adding 1 cup water as required.
- Add ¾ tsp salt and simmer for another 2 minutes.
- Finally, garnish with 2 tbsp finely chopped coriander leaves.
- Serve Gujarati Kadhi hot with steamed rice.
Tips: Gujarati Kadhi Recipe
- Gujarati Kadhi pairs well with hot steamed rice for lunch or dinner. It also complements dishes like vegetable pulao, khichdi, or even Indo-Chinese fried rice.
- The flavors of Gujarati Kadhi develop beautifully when served the next day, making it a great option for lunch boxes.
- Ensure to beat the yogurt properly before adding it to the hot kadai to prevent curdling.
FAQs about Gujarati Kadhi Recipe
What makes Gujarati Kadhi different from other types of Kadhi?
Gujarati Kadhi is distinct due to its sweet and sour flavor profile, achieved by using sour yogurt and adding sugar. Unlike other variations, it doesn’t require adding fritters (pakoras) and tends to be less thick and brightly colored.
Can I serve Gujarati Kadhi with dishes other than rice?
Absolutely! While Gujarati Kadhi pairs wonderfully with hot steamed rice, it also complements other rice dishes like vegetable pulao, khichdi, or even Indo-Chinese fried rice.
Is Gujarati Kadhi suitable for meal prep or serving the next day?
Yes, Gujarati Kadhi tastes even better when served the next day as the flavors meld together. It’s a great option for meal prep and lunch boxes.
How do I prevent the curd from curdling when making Gujarati Kadhi?
To prevent curdling, ensure to beat the yogurt properly before adding it to the hot kadai. Additionally, keep the flame low and stir continuously until the mixture comes to a boil.
Can I adjust the consistency of Gujarati Kadhi according to my preference?
Yes, you can adjust the consistency of Gujarati Kadhi by adding more water if it’s too thick or simmering it for longer if it’s too thin.
Conclusion:
Gujarati Kadhi Recipe is a delightful and versatile curry known for its unique sweet and sour taste. With its simple ingredients and easy preparation, it’s a popular choice for meals, whether served with rice or other dishes. you can enjoy the authentic flavors of Gujarati Kadhi and impress your family and friends with your culinary skills.
