August 20, 2019

Gujarati Kadhi

Gujarati kadhi is a very popular Gujarati dish made from buttermilk or yogurt and gram flour/chickpea flour. Kadhi is an essential part of Gujarati cuisine. It is savory, spicy, tangy and sweet. I know, so many flavors together right?!

The yogurt and gram flour/chickpea flour is turned into a liquid mixture by mixing with few cups of water along with chopped serrano peppers, chopped ginger root, chopped turmeric root. Tempered with mustard seeds, cumin seeds, fenugreek seeds, asafetida and whole spices. The mixture is heated for few minutes while stirring constantly. Serve hot with Khichdi, naan, chapati or rice.

I remember my grand maa, baa used to make it with freshly shredded turmeric root instead of turmeric powder during winter time while I was growing up in India. Turmeric has so many health benefits. I never cherish the fact of having it so easy and cheap when I was growing up, and now it is a thing and super expensive as well.

I went to a grocery shopping the other day and saw it at the store. So I just grabbed it because all I could think of was baa’s Kadhi! I immediately made the Kadhi that same day and oh boy, it was so so yummy, just like how my baa used to make it. I am sure if baa was here, she would be so proud!

Kadhi takes some patience to cook. Kadhi is technically a mixture of yogurt and water so if we just let it cook without stirring continuously, the yogurt fat separates from the liquid and that does not look or taste good. So the key to get best texture is to keep stirring it continuously while you cook it.

Kadhi pairs well with plain rice and Mori Dal/Varan/Simple pigeon pea stew. It also pairs well with MOM’S SPICY KHICHDI or VEG PULAO. I personally like to eat BHAKHRI with it and drink a lot of it on its own because it is THAT GOOD!! This is straight up love and blessings from my Kamu baa. If you end up making it and liking it, leave me a comment below. Or tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!

Print Pin

Gujarati Kadhi

Gujarati kadhi is a very popular Gujarati dish made from buttermilk or yogurt and gram flour/chickpea flour. Kadhi is an essential part of Gujarati cuisine. It is served with Khichdi, Chapati, Roti ect.

Course Soup

Cuisine Indian

Servings 4

Ingredients

1 cup Whole Milk Plain Yogurt
3 cup Water
¼ cup Gram/Chickpea Flour
¼ cup Full Fat Sour Cream optional
1 tbsp Chopped Serrano Pepper
1 tbsp Grated Ginger
1 tbsp Grated Fresh Turmeric Root or ½ tsp turmeric powder
1½ tsp Salt
1 tbsp Sugar Optional
1 tsp Cumin Seeds
5 Curry Leaves
¼ cup Chopped Cilantro

Tempering

2 tbsp Ghee
1 tsp Mustard seeds
1 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 Cinnamon Stick
2 Cloves
1 Dry Whole Red Chilli
¼ tsp Asafetida
5 Curry Leaves

Instructions

Prepare Kadhi Liquid

Mix yogurt, sour cream, chickpea flour, chopped serrano pepper, grated ginger, grated turmeric root, salt, sugar and 1 tsp cumin seeds into a big preferably heavy bottom pot.
Use handy mixer to mix it all. Once there are no lumps from the chickpea flour in the mixture, add 3 cups of water and mix it well with handy mixer again. Add 5-6 raw curry leaves and keep it aside while we prepare tempering.

Prepare Tempering

Take 2 tbsp of ghee in a small pan. Wait till its hot. Add cinnamon stick, cloves, mustard seeds, cumin seeds and fenugreek seeds to the hot ghee and wait for it to splutter on medium heat, it should take about 2-3 minutes.
Once all those dry seeds and spices splutter for a minute or so, add whole dry red chilli and asafetida. Wait for 15-20 second and then carefully add 5-6 curry leaves to the pan. It will make big splutter when you add curry leaves so be very careful while doing so!
As soon as you add the curry leaves to the pan, add that tempering to the kadhi mix that we kept on the side.

Cooking Kadhi

Kadhi takes some patience to cook. Kadhi is technically a mixture of yogurt and water so if we just let it cook without stirring continuously, the yogurt fat separates from the liquid and that does not look or taste good.
Start cooking kadhi on medium heat while stirring continuously. Keep cooking until it just starts to bubble from the edges. As I said, it takes some patience to cook!
Take it off the stove and put on hot plate. Keeping cooked kadhi on the stove that is turned off but still hot keeps it cooking and that can cause the yogurt fat to separate too.