Gujarati Kadhi is one of the best authentic recipe from Gujarati cuisine. Gujarati Kadhi is very popular and favorite among Guajaraties and non-Guajaraties too. Gujarati Kadhi is thin in consistency as compared to Pakoda Kadhi. Gujarati Kadhi contains curry leaves and mustard tampering. It’s sweet and spicy, which taste very good. This savory gravy is generally eaten with hot rice or khichdi. Gujarati Kadhi is one of the best authentic recipe from Gujarati cuisine. Gujarati Kadhi is very popular and favorite among Guajaraties and non-Guajaraties too. Gujarati Kadhi is thin in consistency as compared to Pakoda Kadhi. Gujarati Kadhi contains curry leaves and mustard tampering. It’s sweet and spicy, which taste very good. This savory gravy is generally eaten with hot rice or khichdi.

Ingredients:

• 1 cup Sour Yogurt/Curd/Dahi

• 2-3 tbsp Chickpeas Flour/Gram Flour/Besan

• 2 tsp Ginger-Garlic-Green Chili Paste

• ½ tsp Turmeric Powder

• Salt

• 2 tbsp Jaggery

• 1 tbsp Ghee/Oil

• ½ tsp Mustard Seeds

• ½ tsp Cumin Seeds

• ¼ tsp Fenugreek Seeds

• 4-5 Curry Leaves

• 1-2 bay Leaves

• 1-2 Dry Round Red Chili/Dry Red Chili

• 2-3 Cloves

• Small Pieces of Cinnamon

• 2 Pinch of Red Chili Powder

• Pinch of Asafoetida/Hing

• Chopped Coriander Leaves for Garnishing

Method:

1. Beat the yogurt in a mixing bowl till smooth, add turmeric powder, besan, salt and mix well till smooth paste without lumps.

2. Add water and make smooth batter like buttermilk, then add ginger-garlic-green chili paste, mix well and keep aside.

3. Heat the oil/ghee in a deep pan, add fenugreek seeds, mustard seeds, cumin seeds, when seeds crackled, add all dry spices (bay leaves, dry red chili, cloves, and cinnamon).

4. Now add curry leaves, 2 pinch of red chili powder, hing and stir it for few seconds.

5. Add prepared yogurt batter, stir it, while stirring add jaggery, stir it continuously till bring to boil on medium flame.

6. Gujarati Kadhi is ready, garnish with chopped coriander leaves, and serve with rice, khichdi, roti or paratha.

Tips:

• Use Sour yogurt for best taste.

• Make sure your batter is without lump, and while cooking stir it continuously otherwise your Kadhi will be curdled or separated.

• You can make you own ginger-garlic-green chili paste, using 2-3 green chilies, 2-3 garlic cloves and small piece of ginger, blend it in a blender and make paste.





Gujarati Kadhi Print Gujarati Kadhi is one of the best authentic recipe from Gujarati cuisine. Gujarati Kadhi is very popular and favorite among Guajaraties and non-Guajaraties too. Gujarati Kadhi is thin in consistency as compared to Pakoda Kadhi. Gujarati Kadhi contains curry leaves and mustard tampering. It’s sweet and spicy, which taste very good. This savory gravy is generally eaten with hot rice or khichdi. Author: Binjal Pandya Recipe type: Curry Cuisine: Indian Ingredients 1 cup Sour Yogurt/Curd/Dahi

2-3 tbsp Chickpeas Flour/Gram Flour/Besan

2 tsp Ginger-Garlic-Green Chili Paste

½ tsp Turmeric Powder

Salt

2 tbsp Jaggery

1 tbsp Ghee/Oil

½ tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Fenugreek Seeds

4-5 Curry Leaves

1-2 bay Leaves

1-2 Dry Round Red Chili/Dry Red Chili

2-3 Cloves

Small Pieces of Cinnamon

2 Pinch of Red Chili Powder

Pinch of Asafoetida/Hing

Chopped Coriander Leaves for Garnishing Instructions Beat the yogurt in a mixing bowl till smooth, add turmeric powder, besan, salt and mix well till smooth paste without lumps. Add water and make smooth batter like buttermilk, then add ginger-garlic-green chili paste, mix well and keep aside. Heat the oil/ghee in a deep pan, add fenugreek seeds, mustard seeds, cumin seeds, when seeds crackled, add all dry spices (bay leaves, dry red chili, cloves, and cinnamon). Now add curry leaves, 2 pinch of red chili powder, hing and stir it for few seconds. Add prepared yogurt batter, stir it, while stirring add jaggery, stir it continuously till bring to boil on medium flame. Gujarati Kadhi is ready, garnish with chopped coriander leaves, and serve with rice, khichdi, roti or paratha. Notes • Use Sour yogurt for best taste.

• Make sure your batter is without lump, and while cooking stir it continuously otherwise your Kadhi will be curdled or separated.

• You can make you own ginger-garlic-green chili paste, using 2-3 green chilies, 2-3 garlic cloves and small piece of ginger, blend it in a blender and make paste. 3.5.3251

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