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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
  • 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.

Garnish and Server hot!

  • Add chopped cilantro to the cooked kadhi and mix well. Server it hot with khichdi, rice, pulao or chapatti!