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Gujarati Kadhi By Chef Ajay Chopra

Gujarati Kadhi

Gujarati Kadhi is a popular yogurt-based sweet and tangy curry from the Indian state of Gujarat. Chef Ajay Chopra brings the recipe of this simple yet drool-worthy dish.
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Serves

1-2 Min

Cooking Time

5 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For the Kadhi

    • 1 cup fresh yogurt (dahi)

    • 4-5 tbsp besan (gram flour)

    • 2 cups water

  • For the tadka

    • 3-4 tbsp ghee

    • 1 tsp jeera

    • 1/2 tsp methi seeds

    • 3-4 cloves

    • 1 inch cinnamon stick

    • 1 sprig curry leaves

    • 5-6 whole red chillies

    • 1/4 tsp asafoetida

    • pinch of sugar

    • salt to taste

    • 1 tsp ginger-green chilli paste

PREPARATION

  1. 1

    In a bowl, mix besan with yogurt, salt and water to make a smooth mixture.
  2. 2

    Heat ghee in a pan and add jeera, methi seeds, cloves, cinnamon sticks, curry leaves, whole red chillies and saute.
  3. 3

    Add the yogurt mixture, asafoetida and sugar to the pan and mix well.
  4. 4

    Cover it with the lid for 7-10 minutes, but keep stirring between to avoid lumps from getting formed.
  5. 5

    Add ginger paste and mix well. Cover the pan with the lid and cook for 10- 15 minutes.
  6. 6

    Garnish kadhi with chopped coriander and serve hot with rice or roti.

Gujrati Kadhi is a dish that is very simple to cook but great to taste. In this recipe, yogurt, gram flour, and water are mixed to make a thick mixture to which a tempering of green chillies, ginger, and asafoetida is added. The resultant curry or kadhi is mildly spicy, sweet, and tangy. 

There are a lot of variations to this dish, depending upon region to region. The Sindhi kadhi and Punjabi kadhi are thicker, and Rajasthani kadhi is spicy.

Gujarati Kadhi is a great side dish that greatly enhances the taste of traditional Indian meals. It can be eaten on its own or served with steaming hot rice. 

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