Cooked - Gujarati Kadhi

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Gujarati Kadhi

4.0

2 cup Yogurt (at room temperature)

¼ cup Besan (gram flour)

2½ cup Water

1 teaspoon Salt

½ tablespoon Sugar

½ teaspoon Ginger (paste)

1 Green Chili Pepper (chopped, I used Serrano peppers*)

¼ teaspoon Garlic (paste (optional))

Cilantro (to garnish)

1 tablespoon Ghee or Oil

½ teaspoon Mustard Seeds (Rai)

½ teaspoon Cumin seeds (Jeera)

¼ teaspoon Fenugreek seeds (Methi dana)

⅛ teaspoon Asafoetida (Hing) (skip for gluten-free)

1 Bay leaf

2 Cloves (Laung)

2 Whole red chilies (see notes)

10-12 Curry Leaves (Kadi Patta)

1 inch Cinnamon stick

In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed.
In a vessel, add ghee and let it heat on medium-high heat. Then add rai, cumin seeds, fenugreek seeds, hing, cinnamon stick, bay leaf, cloves, dry whole chili, curry leaves. Saute them for a minute. Make sure not to burn.
Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds.
Add the yogurt mixture while stirring continuously.
Add salt, sugar. Keep stirring until it starts to boil. (We don't want the kadhi to curdle)
Once boiled, keep on low and simmer for about 10-12 minutes.
Garnish with cilantro and serve with rice, khichdi, or roti.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 89 weeks ago

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