Gujarati kadhi is like wonderful hot soup when it’s cold outside or if you are under the weather. Its delecious sweet kadhi prepared with besan ( chickpea flour ), curd and jaggery/sugar. Compared with other kadhi recipes, Gujarati kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of true Gujarati taste because of mildly sweet and spiced. Gujarati kadhi goes very well with khichdi.

Gujarati_Kadhi

 

Gujarati Kadhi
 
Prep time
Cook time
Total time
 
Gujarati kadhi is like wonderful hot soup when it’s cold outside or if you are under the weather. Its delecious sweet kadhi prepared with besan ( chickpea flour ), curd and jaggery/sugar.
Author:
Recipe type: Main
Cuisine: Gujarati
Serves: 3 - 4
Ingredients
  • 1 ½ cup sour curd or 500 ml sour butter milk
  • 750 ml water
  • ¼ cup gram flour / besan
  • 2 inch ginger
  • 3 – 4 green chili or according to taste
  • Salt according to taste ( apprix. 1 ½ tsp )
  • ¼ tsp fenugreek seeds powder
  • Jaggery according to taste ( optional )
  • ¼ cup coriander leaves ( fine chopped )
For Tadka
  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 2 dry red chili
  • 2 – 3 cloves
  • 1 inch cinnamon
  • 2 – 3 black pepper corn
  • 1 green cardamom ( optional )
  • 1 small bay leaf
  • Pinch of asafetida
  • 5 -6 fenugreek seeds ( optional )
  • ½ tsp coriander seeds ( optional )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a pot add curd or butter milk, gram flour or besan and water. If you are using butter milk then decrease the quantity of water.
  2. Blend properly using hand blender.
  3. Make a paste of green chilies and ginger.
  4. Keep pot on medium flame. Add chili-ginger paste.
  5. Add salt, jaggery, half of curry leaves and fenugreek powder.
  6. When kadhi starts to get boil keep on simmer for 10 – 15 minutes.
  7. Mean while on another gas for tadka in a small pan or kadai add ghee.
  8. Add cumin seeds. When cumin seeds starts get splutter add fenugreek seeds.
  9. Then add all spices except curry leaves and asafetida.
  10. When whole spices start to release aroma, add asafatedia and curry leaves.
  11. Turn of flame and immediately add tadka into kadhi.
  12. Keep kadhi on simmer for another 5 minutes.
  13. Add chopped coriander leaves and serve hot gujarati kadhi with
    steamed rice.
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