Khadi is a sweet and tangy yogurt flavored thick curry popularly known as kadhi.gujrati kadhi recipe

To all those who do not know, kadhi is a yogurt based dish to which gram flour/ besan is added, tempered and then simmered with spices. Every region in India has their own way of making kadhis like Punjabi kadhi, Rajasthani kadhi, Maharashtrian kadhi, Sol kadhi and so on.

Coming back to Gujarati Kadhi; It is basic part of Gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture made thick using gram flour. The taste of Khadi can be made to differ using pakoras and koftas as per individual likings. In fact every family have their own gujarati kadhi recipe.

Preparation Time: 15 – 18 minutes

Serves: 4

 

Ingredients for Gujarati kadhi recipe:

Gram flour/ (besan) 2 tablespoons

Yogurt 2 cups

Ginger-green chili paste 1 tablespoon

Salt

Ghee 2 teaspoons

Fenugreek seed 1/2 teaspoon

Mustard seeds 1/2 teaspoon

Cumin seeds (jeera) 1/2 teaspoon

Asafoetida a pinch

Cinnamon 1 inch sticks

Cloves 3-4

Dried red chilies broken 2

Curry leaves 8-10

Sugar 1 teaspoon

Fresh coriander leaves chopped a few sprigs

Method for preparing Gujarati kadhi:

  1. Whisk together gram flour/ besan and yogurt till no lumps remain and is smooth. Add ginger-green chilli paste and 2 cups water and mix well. Add salt and mix.
  2. Take a deep non stick pan and add the besan- yogurt mixture and bring to a boil for 2 minutes, while stirring continuously.Cook till the mixture thickens slightly. Add sugar and mix well.
  3. For seasoning, heat ghee in a small pan add fenugreek seeds, mustard seeds and red chillies once they start spluttering  add cumin seeds, asafoetida, cinnamon, cloves, and curry leaves and pour this seasoning over the yogurt mixture. Mix well.
  4. Add chopped coriander leaves and mix again. Serve hot with steamed basmati rice.

Chefs Tips from Master Kitchen:

  • This simple dish requires tact and perfection, which comes from practice. Remember never to boil the kadhi on a high flame as it tends to curdle.
  • Do remember to add salt while preparing the yogurt-besan mixture. As by doing so it prevents separation of curd from Kadhi and you will get nice and silky texture.
  • Tastes best with hot steamed basmati rice, can also be served with rotis.
Ami Nandani

Ami Nandani

Hello,
Being a total foodie and having a great passion in the culinary field, I wish to share with you this passion of mine. I try to relive the magic of taste, to give a glimpse of the presentation and make you want more every time the way I feel after having tasted a new dish at a new place or maybe in a new way, through the recipes.

Leave a Response