Dil Se Indian: How To Make Gujarati Style Kadhi At Home

Kadhi is a comfort food in every other Indian household and is loved by people across ages. At a basic level, kadhi is a yogurt-based gravy dish to which gram flour is added, which is then tempered and cooked with various Indian spices. The Gujarati kadhi has its own twist, though.

Due to the use of jaggery or sugar, the Gujarati kadhi gets a thin and sweet taste. Curry leaves, mustard seeds and other spices give it a spicy addition. It is usually eaten with plain rice or jeera rice with some pickles and salad. Consuming kadhi is also beneficial since it is full of nutrients that support digestion and it helps to deal with dehydration. It is also rich in calcium, making it a good food item to keep your bones healthy.

If you're someone staying overseas or away from home in general, and missing your homemade kadhi, then do try this delicious Gujarati kadhi recipe:

Ingredients For Gujarati Kadhi:

1 cup of yoghurt

3-4 tbsp gram flour (besan)

1 tbsp oil

1 tsp turmeric powder

2 dry red chilli

2-3 cloves

2 cinnamon

½ tsp cumin seeds

½ tsp mustard seeds

½ tsp fenugreek seeds

5-6 curry leaves

1 tbsp jaggery

1-2 bay leave

pinch of asafoetida (hing)

2 tsp salt

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How To Make Gujarati Kadhi:

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1. In a medium size mixing bowl beat the yoghurt till it gets smooth. Then add gram flour, salt, turmeric powder and salt and mix well till smooth paste without lumps.

2. Add some water and ginger garlic paste to make a smooth batter, mix well and keep aside.

3. Now in a deep pan heat some oil and add mustard seeds, cumin seeds and fenugreek seeds. When the seeds are crackled, add other dry spices (dry red chilli, bay leaves, cinnamon and cloves).

4. Then add some curry leaves, a pinch of red chilli powder, asafoetida (hing) and stir it well for a few seconds.

5. Now add the yoghurt batter you prepared and stir it, while stirring add jaggery, and again stir it continuously till bring to a boil on medium flame.

6. Your Gujarati Kadhi is ready, make sure to garnish it with coriander leaves.

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Tips:

1. Always use sour curd.

2. To prevent your kadhi from separating, make sure your batter is lump-free and constantly mix it as it cooks.

3. For the best results, prepare the kadhi right before serving.

4. Make sure that all the spices are cooked well so that they can enhance the flavour of it.

5. You can decrease or increase the amount of jaggery according to your taste preferences.

6. Make sure you don't cook it on a very high flame.

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