Gujarati kadhi step-by-step recipe with photos.
Gujarati kadhi is a very popular dish from Gujarat, which is made with dahi (or yogurt) and besan (chickpea flour). This simple dish is ready in less than 20 minutes and pairs very well with rice and also with khichdi. Kadhi is very cooling and is excellent during the summer. I began to make Gujarati kadhi only recently. We all love it at home and I cook it quite frequently.
This dish tastes best with full-fat yogurt. To make Gujarati kadhi, I whisk the yogurt well making sure there are no lumps. I then add besan, ginger paste, green chilli, turmeric powder, salt, sugar, and water. I bring the mixture to a boil and simmer it until it thickens. It is important to stir the mixture to make sure no lumps are formed. I then prepare a tempering in ghee with whole spices and curry leaves.
I have earlier shared the recipe for Karnataka-style majjige huli, which is also a yogurt-based curry. Here is the Gujarati version of this easy and delicious dish. A hint of sweetness from the sugar and mild tangy taste from the yogurt makes this dish very delicious.
For more Gujarati recipes, click here.
For Karnataka-style majjige huli recipe, click here.
Gujarati kadhi step-by-step recipe with photos:
1. Whisk yogurt well making sure there are no lumps
2. Add besan to this
3. Add green chilli, ginger paste, turmeric powder, salt and sugar
4. Add water and mix well
5. Bring to boil, stirring continously
6. Prepare the tempering in ghee and whole spices
7. Add the tempering to the kadhi and simmer for 1-2 minutes