Gujarati Kadhi Recipe

Ingredients

For the kadhi

• 1 cup curd (yogurt)
• 2 to 2.5 cups water
• 4 tablespoons gram flour (besan)
• ½ tablespoon ginger-green chili paste or 1 inch ginger and 1 to 2 green chilies crushed in mortar-pestle
• 1 tablespoon sugar or jaggery, add more for more sweetness
• salt as required
• coriander leaves for garnishing

For tempering

• 1 inch cinnamon
• 2 cloves
• 8 to 10 curry leaves
• 1 generous pinch asafoetida (hing)
• 2 dry red chilies broken and deseeded
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 tablespoon oil or ghee

Steps

1. In a bowl, combine the gram flour (besan), green chilly-ginger paste, yogurt, sugar, salt and water.
2. Beat until the mixture is smooth and free of lumps.
3. Heat oil in a saucepan over low heat. Add the mustard seeds first and let them crackle and splutter.
4. Add the cumin seeds, cinnamon stick, cloves, curry leaves, broken deseeded red chilies, fenugreek seeds and asafoetida (hing). Fry for a minute over low heat, taking care that the spices do not burn.
5. Stir in the previously prepared yogurt-water mixture and mix well.
6. First bring it to a boil over medium-low to medium heat. Then simmer over low to medium-low heat for 10 to 12 minutes, or longer as required, until the besan has no raw taste. Taste the kadhi; if the besan still tastes raw, simmer for more minutes as needed.
7. Stir in between and frequently as the kadhi cooks, to prevent lumps forming.
8. When done, garnish with chopped coriander. Serve hot or warm with steamed rice or phulka, accompanied by a vegetable side dish, pickle and salad.
9. Leftover kadhi can be eaten on the same day.