Gujarati Kadhi Recipe
Gujarati Kadhi is a delightful, tangy, and mildly sweet curry thatโs a staple in Gujarati cuisine. Made with fresh curd (yogurt), gram flour, and a unique tempering of spices, this dish strikes a perfect balance between sweet and sour. The addition of jaggery provides a subtle sweetness, while the green chilies bring a flavorful heat. Traditionally, Gujarati Kadhi is enjoyed with steamed rice or khichdi, making it a comforting and satisfying meal. This simple yet flavorful dish can be easily prepared for a cozy everyday dinner.
Cuisine: Gujarati Recipes
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Curd (yogurt) | 1 cup |
| Gram flour | 2 tbsp |
| Asafoetida | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Jaggery (powdered) | 1 tbsp |
| Salt | To taste |
| Cumin seeds | 1/4 tsp |
| Mustard seeds | 1/4 tsp |
| Cinnamon (1-inch stick) | 1 piece |
| Fresh ginger (grated) | 1 tsp |
| Green chilies (chopped) | 2 |
| Ghee | 1 tbsp |
| Curry leaves (finely chopped) | 5 sprigs |
| Fresh coriander leaves (chopped) | 1 tbsp |
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Instructions:
-
Prepare the Kadhi Base:
Start by adding 2 cups of water to a mixing bowl. To this, add the turmeric powder, gram flour, asafoetida, jaggery, and salt. Stir the mixture well, ensuring that there are no lumps. Now add the curd (yogurt) and mix thoroughly until smooth and uniform. This mixture is the base for your kadhi. -
-
Cook the Kadhi:
Transfer the curd mixture into a saucepan and bring it to a boil over medium heat. Allow it to simmer for 8-10 minutes, stirring occasionally to ensure it doesn’t stick to the bottom. This helps the gram flour cook fully and the flavors to meld. -
Prepare the Tempering (Tadka):
While the kadhi is simmering, heat the ghee in a small pan over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle and cook for about 15 seconds until they start to splutter. Next, add the curry leaves, cinnamon stick, chopped green chilies, and grated ginger. Let the tempering cook for another 1-2 minutes to release all the aromas from the spices. -
Combine Tempering and Kadhi:
Once the kadhi has simmered and thickened, pour the hot tempering into the kadhi. Stir well to incorporate all the spices and herbs into the curry. Allow it to simmer for an additional 2 minutes so the flavors can infuse. -
Garnish and Serve:
Turn off the heat and garnish your Gujarati Kadhi with freshly chopped coriander leaves. This not only adds a burst of color but also enhances the fresh flavor. -
Serving Suggestions:
Serve the Gujarati Kadhi hot, accompanied by a bowl of steaming rice or khichdi for a wholesome, comforting meal.
Tips for Making the Best Gujarati Kadhi:
- Consistency: Adjust the consistency of the kadhi by adding more or less water, depending on whether you prefer a thicker or more soupy texture.
- Sweetness: The amount of jaggery can be adjusted to suit your taste. Add more for a sweeter flavor or reduce it for a more tangy version.
- Spice Level: If you prefer a spicier kadhi, you can increase the number of green chilies or add a pinch of red chili powder to the tempering.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 4 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 240 mg |
Enjoy the authentic taste of Gujarat with this traditional kadhi recipe, offering a perfect blend of sweet and savory flavors! It’s the ultimate comfort food for any meal of the day, making it a must-try in every home.
