Gujarati Kadhi

Kadhi is a yogurt based curry that is simple yet full of subtle flavors and an important part of indian cuisine. You can find different variants of kadhi across India, each of them is so unique in their flavors and yet they are all simply delicious. Amazing isn’t? One such variant is the Gujarati Kadhi, which by the way is my favorite for obvious reasons 😅.

Gujarati Kadhi is similar to other kadhi variants wherein it is made using yogurt and chickpea flour and is yummy. What makes it unique is the combination of sour and sweet flavors. Yes, gujarati kadhi is slightly sweet! The sourness from curd (yogurt) paired with the sweetness from jaggery makes this simple kadhi purely delectable and satisfying to the palette.

Kadhi is a great accompaniment for pulao, khichdi and other similar rice dishes. It is also an important part of a full gujarati meal. Gujarati shaak (sabji or curries) are usually dry curries with minimal gravy in them. And so a full gujarati meal usually has an accompaniment of dal or kadhi to have the adequate liquid to go with the dry curries.

In my house, pulao kadhi is like a regular affair. My 18 months old already loves to eat khichdi kadhi with ghee in it. I usually make kadhi as part of a full gujarati meal for dinner and use leftover rice on the next day to make pulao. So I can whip up pulao kadhi for lunch on the next day instantly in no time.
So here is my take on Gujarati Kadhi. Let me know what variant of kadhi is your favorite and what do you like to eat it with.

Serves 4 | Prep time: 5 minutes | Cooking Time: 10-15 minutes

Steps:

1. In a saucepan take yogurt, water, chickpea flour (besan). Whisk all to get a smooth liquid mixture.
2. Heat this liquid mixture on medium heat. While it is heating, add salt, crushed chillies and jaggery.
3. Stir the kadhi mixture occasionally to make sure chickpea flour (besan) does not settle down at the bottom of the pan.
4. Bring the kadhi mixture to a boil. Now let the kadhi mixture simmer on low heat.
5. Prepare kadhi tempering while it is simmering. In another pan, heat ghee on medium heat.
6. When the ghee is heated, add jeera (cumin seeds), methi dana (fenugreek seeds), cloves and cinnamon stick.
7. Once the cumin seeds start to crackle, add hing (asafoetida) and curry leaves.
8. Tempering is ready. Add this tempering to the simmering kadhi. Mix the kadhi properly and let it simmer for another 10 minutes.
9. Gujarati kadhi is ready after 10 minutes. Add chopped cilantro (optional) and enjoy with rice, pulao, khichdi or with full gujarati thali.