Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Gujarati kadhi is a thin, pale-yellow curry made from yogurt and a little gram flour, gently sweet and tangy, and finished with a sizzling tempering of whole spices in ghee. Unlike the thicker kadhi of other regions, it is usually served without fritters, poured over steamed rice or khichdi. Gujarati cooking is often described as largely vegetarian, with a gentle balance of sweet, sour and savory flavors and a long tradition of steamed snacks and flatbreads. Read more in Indian regional cuisines.
It is a staple of the Gujarati thali.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Rajani33 on Pexels; Photo 2: Milton Das on Pexels; Photo 3: Muhammad Khawar Nazir on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Gujarati Kadhi (Sweet and Tangy Yogurt Curry)
Description
Gujarati kadhi: a thin, silky yogurt and gram flour curry with a hint of sweetness, finished with a tempering of mustard, cumin, cloves and curry leaves.Ingredients
For the kadhi
For the tempering
Instructions
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Whisk the yogurt, gram flour, turmeric, sugar, salt and water in a pot until completely smooth with no lumps. Add the ginger-chili paste.
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Place over medium heat and stir constantly until it comes to a boil, to prevent curdling.
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Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally, until slightly thickened and the raw taste of gram flour is gone.
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For the tempering, heat the ghee in a small pan. Add the mustard seeds, cumin, fenugreek, cloves, cinnamon, dried chili, curry leaves and asafoetida and fry for 30 seconds until fragrant.
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Pour the tempering over the kadhi, stir and garnish with coriander. Serve with rice or khichdi.
