Gujarati Kadhi with Milk and Mint: A Delightful Traditional Recipe
Introduction:
Gujarati Kadhi with Milk and Mint is a refreshing and comforting dish that beautifully balances the richness of yogurt, the creaminess of milk, and the fragrant freshness of mint. This vegetarian delight is a perfect accompaniment to your meal, whether served with roti, rice, or as a stand-alone soup. Known for its light yet flavorful texture, this Kadhi offers a burst of aromatic spices, a hint of sweetness, and a creamy finish that will transport you to the heart of Gujarat. This recipe is ideal for a weekday lunch or dinner, offering both nutrition and satisfaction.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) – mildly soured | 1 cup |
| Water | 2 cups |
| Gram flour (Besan) | 2 tablespoons |
| Milk | 1/4 cup |
| Fresh cream (Clotted cream) or sour cream | 1 tablespoon |
| Green Chilli (minced) | 1 teaspoon |
| Ginger (minced) | 1 teaspoon |
| Sugar | 2 teaspoons (adjustable) |
| Ghee | 2 teaspoons |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies – whole | 2 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Curry leaves | 1 sprig |
| Mint Leaves (Pudina) | 1 sprig |
| Asafoetida (Hing) | A pinch |
Preparation Time:
7 minutes
Cooking Time:
15 minutes
Total Time:
22 minutes
Servings:
4
Cuisine:
Gujarati
Course:
Dinner
Diet:
Vegetarian
Instructions:
-
Prepare the Kadhi Base:
In a medium-sized mixing bowl, whisk together the yogurt, sour cream (or clotted cream), and chickpea flour (besan) until smooth and lump-free. Add a small amount of water to the mixture and stir well to ensure a creamy consistency. -
Cook the Kadhi:
Transfer the yogurt mixture into a heavy-bottomed saucepan. Place the saucepan over medium heat. Add sugar, salt, minced ginger, and green chili to the mixture. Stir occasionally to prevent the chickpea flour from settling at the bottom. Bring the kadhi to a gentle boil while stirring continuously to ensure a smooth texture. -
Prepare the Tempering:
In a small wok or kadhai, heat ghee over a slow flame. Add cumin seeds, dry red chilies, cloves, cinnamon stick, asafoetida (hing), and curry leaves to the hot ghee. Allow the cumin seeds to splutter and release their aroma, which will infuse the ghee with flavor. -
Combine and Simmer:
Once the tempering is ready, add it to the boiling kadhi. Stir well and then add the fresh mint leaves and milk. Allow the kadhi to simmer gently for about 8-9 minutes, allowing the flavors to meld together. -
Finish and Serve:
After the kadhi has boiled, turn off the flame. Just before serving, garnish with freshly chopped coriander to enhance the fragrance and color. Serve the Gujarati Kadhi with Milk and Mint alongside Gujarati Undhiyu and Methi Thepla for a hearty, traditional meal.
Tips for Perfect Kadhi:
- Keep the flame gentle throughout the cooking process to prevent the yogurt from curdling and ensure the kadhi stays creamy.
- Adjust the sugar based on your preference for sweetness. Some prefer a slightly tangier version, while others enjoy the balance with more sugar.
- The addition of fresh mint leaves adds a refreshing twist to the traditional Gujarati kadhi, enhancing its flavor and aroma.
Enjoy your meal:
Gujarati Kadhi with Milk and Mint is a perfect choice when you crave something comforting yet light. The combination of yogurt, spices, and mint brings a unique and aromatic experience to your palate. Pair it with traditional side dishes for a complete Gujarati feast.
