at home we all love kadhi. to the all those who do not know, kadhi is a yogurt based gravy dish to which chickpea flour is added, tempered and then simmered with spices.
every region in india has their own way of making kadhis. in fact every family have their own kadhi recipes. even though i love the punjabi kadhi with pakoras, i also like the gujarati kadhi. the punjabi kadhi is made from sour yogurt and is thick. whereas the gujarati kadhi is thin and sweet as jaggery/sugar is added to it. i love both the versions.
it will be a challenge for me to make these with vegan yogurt
kadhis are excellent for summers as they are cooling. the gujarati kadhi is a light dish, but the punjabi kadhi pakora is not a light one…. it can be a bit heavy if you have too much of it.. what with all the pakoras simmered in the thick yogurt gravy
this gujarati kadhi recipe is a quick recipe and within 20 minutes your gujarati kadhi will be ready…… there are no pakoras in this recipe. but if you want you can add some pakoras or boondi to the kadhi. the kadhi is excellent with basmati rice or soft phulkas.
this is a step by step recipe for making the gujarati kadhi:
1: in a bowl take the chickpea flour, ginger-green chili paste, yogurt, sugar and salt.
2: add water.
3: whisk everything to a smooth consistency.
4: now we shall temper the kadhi. tempering ingredients in the below pic. the curry leaves are my dry curry leaves.
5: in a pan, heat oil or ghee. add the mustard and let these crackle. add cumin and the rest of the spices. fry for a minute.
6: add the yogurt mixture slowly.
7: mix well and give a boil first. when taking the pic, the kadhi almost came to the top of the rim and was going to fall… but thankfully did not as i lowered the flame
8: later let the kadhi simmer for 5 minutes more. stir in between to avoid the lumps from forming. adjust the salt and sugar as required.
9: serve kadhi hot with basmati rice or phulkas.
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gujarati kadhi recipe details given below:
- 1 cup curd
- 2 to 2.5 cups water
- 2 to 2.5 tbsp gram flour/besan
- ½ tbsp ginger chili paste or crushed ginger chili
- 1 tbsp sugar or jaggery… add more for more sweetness
- salt as required
- coriander leaves for garnishing
- 1 inch cinnamon stick
- 2 cloves
- 1 sprig curry leaves
- a pinch or two of asafoetida/hing
- 2 broken red chilies, deseeded
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 tbsp oil or ghee
- mix the chickpea flour, ginger-garlic paste, yogurt, sugar and salt with water.
- beat to a smooth mixture.
- fry all the ingredients meant for tempering.
- add the yogurt-water mixture.
- give a boil first and then simmer for 5 minutes more.
- continue to stir in between to avoid lumps from getting formed.
- garnish with chopped coriander and serve hot kadhi with rice or phulka.