Gujarati Kadhi | Gujarati Kadhi Recipe
 
Prep time
Cook time
Total time
 
Gujarati Kadhi is not only a flavourful traditional dish but also loaded with health benefits.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-4
Ingredients
  • Sour Dahi - 1 ½ cup or buttermilk - 2 cups
  • Water - 3 cups
  • Besan / gram flour - 3-4 tbsp
  • Methi dana powder / powdered fenugreek seeds - ¼ tsp
  • Green chili - 3-4, as per taste
  • Ginger - 2-3 inch, as per taste
  • Garlic - 7-8 cloves, optional
  • Curry leaves - 1 spring
  • Salt according to taste - 1 tsp
  • Jaggery - 2 - 4 tbsp, as per taste, optional
  • Coriander leaves - ¼ cup, chopped
For Tadka
  • Ghee - 2 tbsp
  • Cumin seeds - ½ tsp
  • Cloves / laung - 2
  • Cinnamon / dalchini - 1 inch
  • Dry red chili- 2, broken
  • Bay leaf - 1
  • Green cardamom - 1, optional
  • Methi dana / Fenugreek seeds - 4-5 ( optional )
  • Curry leaves - 1 spring
  • Hing - a pinch, optional
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a pot, add curd or buttermilk, gram flour, or besan.
  2. Whisk well using a wired whisk / valoni or hand blender.
  3. Add water. If you are using buttermilk, then decrease the quantity of water by ½ cup.
  4. Make a paste of green chilies and ginger in a mortal-pastel or chili cutter.
  5. Include garlic also if adding that in the recipe. Make a paste of all three and keep it aside.
  6. Start cooking the kadhi on a slow flame.
  7. Add salt, green chili and ginger paste, jaggery, half of the curry leaves, and fenugreek powder.
  8. Keep stirring and let it come to the first boil.
  9. When kadhi starts to boil, keep on simmer for at least 20 min.
  10. Kadhi overflows very fast, so do not cook on high flame and stir at regular intervals.
  11. To skip continuous stirring, put on a small plate in the reverse direction inside the pot. Refer to the video recipe.
  12. Once kadhi is boiled, prepare tadka.
  13. When kadhi is about to be done, the layer of a froth is almost gone.
  14. Heat the tadka pan, add ghee.
  15. Add cumin seeds. When cumin seeds start to get spluttered, add fenugreek seeds.
  16. Then add all spices except curry leaves and asafetida.
  17. When whole spices start to release aroma, add asafoetida and curry leaves.
  18. Turn off the flame and immediately add tadka into kadhi.
  19. Add chopped coriander leaves and serve hot Gujarati kadhi with moong dal khichdi.
Notes
Dissolve the besan properly before start cooking
If curd starts to curdle while cooking, dissolve 2-3 tsp of besan with water and add it to the kadhi
Always cook kadhi on a slow flame to avoid curdling
Use a stainless vessel to prepare a kadhi
Kadhi overflows, so fill the pot up to 50%-60%
Can add garlic along with ginger and chili
Can add methi dana in tadka too
Add jaggery as per taste and according to the sourness of dahi
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/gujarati-kadhi/