RCI-SP.005.0146.001
Gujarati Kadhi
Serves: 4 Cooking time (approx.): 11 minutes
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- tablespoon(s) bengal gram flour (besan)2 unit
- cup(s) yoghurt2 unitpreferably sour
- 4 cups
- 2 unit
- green chilli(es) slit or chopped fine2 unit
- teaspoon(s) sugar or to taste2 unit
- teaspoon(s) each of mustard seeds and cumin seeds1 unit
- ½ unit
- tablespoon(s) ghee (clarified butter)2 unit
- red chilli(es) broken into pieces1 unit
- 4 unit
- 1 unit
- finely chopped coriander leaves to garnish1 unit
Method
1
Whisk together the besan, yoghurt, and ginger in a large bowl until smooth and lump-free. Gradually add the water while whisking continuously to avoid lumps, creating a thin batter-like consistency.
2
Strain the besan-yoghurt mixture through a fine sieve into a heavy-bottomed pot to ensure complete smoothness. This step is essential for the traditional silky texture of kadhi.
3
Add the slit green chillies, sugar, asafoetida powder, turmeric powder, and salt to the mixture. Stir well to combine all ingredients evenly.
4
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Once small bubbles appear at the edges, reduce heat to low to prevent curdling.
10 minutes
5
Continue to simmer gently for 10–15 minutes, stirring frequently to ensure even cooking and to prevent the bottom from sticking. The kadhi should thicken gradually and develop a light, creamy consistency.
12 minutes
6
While the kadhi simmers, heat the ghee in a small pan over medium heat. Once the ghee is hot, add the mustard seeds and cumin seeds.
7
When the mustard seeds begin to crackle and the cumin seeds release their aroma, add the red chilli pieces and curry leaves to the ghee. Stir for a few seconds until fragrant.
1 minutes
8
Pour the entire tempered ghee mixture (tadka) into the simmering kadhi and stir thoroughly to distribute the flavours evenly. The kadhi will simmer and thicken further.
3 minutes
9
Simmer for an additional 2–3 minutes to allow the flavours to meld. Taste and adjust the salt and sugar to preference.
3 minutes
10
Transfer the kadhi to a serving bowl and garnish generously with finely chopped coriander leaves. Serve hot with steamed rice or fresh rotli.