Gujarati Kadhi
Gujarati Kadhi is a comforting, tangy, and slightly sweet yogurt-based curry that embodies the heart of traditional Gujarati cuisine. Made with a harmonious blend of plain yogurt, gram flour (besan), and a touch of sugar, this light and flavorful dish is tempered with aromatic spices like mustard seeds, cumin, asafoetida, and curry leaves for a vibrant burst of flavor. Its creamy texture and mellow spice level make it the perfect accompaniment to steamed rice, khichdi, or soft rotis. With a quick prep time of just 10 minutes and a total cooking time of 15 minutes, this gluten-free recipe is ideal for an easy, wholesome family meal. Elevate your dinner table with the irresistible taste of this classic Gujarati Kadhi!
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Recipe Information
Ingredients
- 2 cups Plain yogurt (preferably slightly sour)
- 3 cups Water
- 2 tablespoons Gram flour (besan)
- 1 tablespoon Sugar
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Ghee (clarified butter) or oil
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.25 teaspoons Fenugreek seeds (optional)
- 0.25 teaspoons Asafoetida (hing)
- 2 pieces Dry red chilies
- 8 leaves Curry leaves
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
In a large mixing bowl, whisk together the yogurt, water, gram flour, sugar, turmeric powder, and salt until there are no lumps. Ensure the mixture is smooth and well-combined.
Transfer this yogurt mixture to a saucepan and place it over medium heat. Cook while stirring continuously to prevent curdling. Allow it to come to a gentle boil, then reduce the heat to low and let it simmer for 4-5 minutes. Stir occasionally.
In a small tadka (tempering) pan, heat ghee or oil over medium heat.
Add mustard seeds and let them splutter. Then, add cumin seeds, fenugreek seeds (if using), asafoetida, and dry red chilies. Stir for a few seconds until aromatic.
Next, add the curry leaves, green chilies, and grated ginger to the tadka pan. Sauté for a few seconds.
Pour the prepared tempering over the simmering kadhi. Mix gently to combine the flavors.
Simmer the kadhi for another 2-3 minutes, stirring occasionally.
Turn off the heat and garnish with fresh coriander leaves.
Serve the Gujarati Kadhi hot with steamed rice, khichdi, or roti.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 9.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 190 mg | 15% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
