From Our Kitchen to Yours: The Secret to Perfect Gujarati Kadhi

 Hello food lovers! Welcome to Naiya's Recipes!! 😊

Today, I'm taking you on a journey to the heart of Gujarat with a dish that is as comforting as a warm hug on a rainy day—the beloved Gujarati Kadhi. This isn't just any yogurt-based curry; it's a perfect symphony of sweet, tangy, and mildly spicy flavors that will dance on your palate. Paired with fluffy rice or hot rotis, this light and soul-soothing recipe is a staple in many Gujarati homes and is about to become a favorite in yours, too!

Craving a meal that is both light and bursting with flavor? Look no further than the humble yet extraordinary Gujarati Kadhi! This staple of Gujarati cuisine is a delightful concoction of sour yogurt and gram flour (besan), seasoned with a tempering of aromatic spices like mustard seeds, fenugreek, and curry leaves. Unlike its spicier North Indian counterparts, Gujarati Kadhi is known for its delicate balance of sweetness and tanginess, making it an incredibly refreshing and satisfying dish. Let's dive into this easy-to-follow recipe that brings the authentic taste of Gujarat right to your kitchen. Enjoy cooking!! 😊

Gujarati Kadhi


Preparation time - 5 to 7 minutes 

Cooking time - 7 to 8 minutes 


Ingredients to make Gujarati Kadhi:


1 cup curd

2 tablespoon gram flour 

Salt to taste 

2 to 3 tablespoons grated jaggery 

2 teaspoon chopped chilli 

1 teaspoon crushed ginger 

2 tablespoon ghee

1 teaspoon cumin seeds 

10 to 15 curry leaves 

1 small piece of cinnamon 

2 to 3 cloves 

2 dry red chillies 

1/4 teaspoon Fenugreek powder 

Finely chopped coriander leaves 



Method to make Gujarati Kadhi:


In a mixing bowl mix curd and gram flour. 

In a thick bottom pan add ghee and cumin seeds. When they crackle add dry red chillies, cloves, cinnamon and let them cool for a while. Now it's time to add curd mixture. Mix well.

Now add water and remaining ingredients. 

Boil for minimum 20 minutes at slow flame. Add water if needed. 

At last garnish with chopped coriander and our sweet and tangy Gujarati Kadhi is ready to serve. 

Tips: 

You can add sugar instead of jaggery. But as of me jaggery gives nice taste. 
If you wish, you can add a pinch of asafoetida (hing) in tempering. 
Oil tadka can also done, but personally I love ghee tadka. It releases nice aroma. 


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