Serves 4
20 min
Gujarati Kadhi
Recipe GLPRa0adbb8838db4d
A traditional tangy and savory yogurt-based curry from Gujarat infused with aromatic spices and a perfectly balanced sweet-sour flavor profile. This creamy, comforting dish features chickpea flour and tempered whole spices, making it a beloved vegetarian side dish often paired with rice or flatbread.
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Ingredients
1½ cups Sour yogurt
2 tablespoons Besan (chickpea flour)
3 cups Water
3 Green chilies, finely chopped
½ teaspoon Ginger paste
¼ teaspoon Turmeric powder
to taste Salt
3 teaspoons Sugar
2 teaspoons Ghee or oil
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
6 Curry leaves
1 Dry red chili
1 inch piece Cinnamon stick
a pinch Asafoetida (hing)
4 Fresh cilantro sprigs, for garnishing
Directions
In a large bowl, whisk together the sour yogurt and besan until completely smooth and lump-free. Add water gradually while whisking to create a thin, even batter. Stir in the chopped green chilies, ginger paste, turmeric powder, and salt to combine thoroughly.
Pour the yogurt mixture into a heavy-bottomed pan and place it over medium heat. Stir continuously with a whisk or wooden spoon to prevent the yogurt from curdling and separating. Bring the mixture to a gentle boil, stirring often.
Once boiling, reduce the heat to low and let the kadhi simmer gently. Stir in the sugar and taste to adjust salt as needed.
While the kadhi simmers, heat the ghee or oil in a small pan over medium heat until shimmering. Add the mustard seeds and allow them to crackle and pop. Add the cumin seeds, curry leaves, dry red chili, and cinnamon stick, stirring constantly until the spices become fragrant, about 30-45 seconds.
Add the asafoetida to the tempered spices, then immediately pour the entire tempering mixture into the simmering kadhi, stirring gently to combine. Let the kadhi continue to simmer for 5 minutes.
Remove from heat and garnish generously with fresh cilantro sprigs. Serve warm as an accompaniment to rice or Indian flatbreads.
