My Favourite Curry Gujrati Kadhi
Transport your taste buds to the vibrant kitchens of Gujarat with this delightful recipe for My Favourite Curry Gujarati Kadhi—a comforting, tangy, and mildly spiced yogurt-based curry. Crafted with wholesome ingredients like yogurt, gram flour (besan), and a medley of aromatic spices like cumin, mustard seeds, and asafoetida, this classic dish achieves a perfect balance of flavors with a hint of sweetness from sugar and the warming aroma of curry leaves and cinnamon. Ready in just 30 minutes, this gluten-free masterpiece is simmered to perfection and garnished with fresh cilantro for a burst of freshness. Serve it piping hot with steamed rice, khichdi, or soft rotis for a hearty and soul-satisfying vegetarian meal. Ideal for weeknight dinners or festive occasions, this authentic Gujarati kadhi promises to become a cherished addition to your recipe collection!
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Recipe Information
Ingredients
- 2 cups Yogurt (plain, full-fat or low-fat)
- 3 tablespoons Gram flour (Besan)
- 3 cups Water
- 1 teaspoon Ginger (grated or paste)
- 2 units Green chilies (finely chopped)
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 1 1-inch piece Cinnamon stick
- 2 units Cloves
- 8 units Curry leaves
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Ghee (clarified butter) or Oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, whisk the yogurt and gram flour (besan) until smooth and lump-free.
Add 3 cups of water, grated ginger, chopped green chilies, sugar, salt, and turmeric powder to the yogurt mixture. Mix well and set aside.
Heat 2 tablespoons of ghee or oil in a deep pan or pot over medium heat.
Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter for a few seconds.
Toss in the cinnamon stick, cloves, asafoetida (hing), and curry leaves. Stir briefly to release their aroma.
Lower the heat and slowly pour the yogurt mixture into the pan, stirring continuously to avoid curdling.
Increase the heat to medium and bring the kadhi to a gentle boil while stirring frequently.
Once it starts boiling, reduce the heat to low and simmer for about 10–15 minutes, stirring occasionally to ensure it doesn't stick to the bottom.
Taste and adjust salt, sugar, or water based on your preferred consistency and flavor.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, khichdi, or roti for a comforting and flavorful meal.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 39.4 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 783 mg | 60% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1270 mg | 27% | |
*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.
