Gujarati Kadhi By Chef Ajay Chopra
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.Read More
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
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
- In a bowl, mix besan with yogurt, salt and water to make a smooth mixture.
- Heat ghee in a pan and add jeera, methi seeds, cloves, cinnamon sticks, curry leaves, whole red chillies and saute.
- Add the yogurt mixture, asafoetida and sugar to the pan and mix well.
- Cover it with the lid for 7-10 minutes, but keep stirring between to avoid lumps from getting formed.
- Add ginger paste and mix well. Cover the pan with the lid and cook for 10- 15 minutes.
- 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.