Gujarati Style Kadhi
Recipe: Gujarati Style Kadhi
Gujarati Style Kadhi is a staple in most Gujarati homes. It is a yogurt based curry that is usually enjoyed with some plain rice, pulao or khichdi. Plain yogurt is whisked with water, chickpea flour and spices are added. It is then cooked over low heat till it becomes thick and creamy.
What Is Kadhi?
Kadhi is a regular feature for lunch or dinner in most Gujarati homes. Kadhi is usually made to accompany a rice dish, be it plain rice, pilau or even biryani. Yes, some Gujaratis need kadhi with biryani. The type of kadhi will vary from area to area. There is nothing more satisfying than a bowlful of hot kadhi with a generous helping of ghee. I remember that was my grandmother’s ‘nuska’ (remedy) for colds and coughs. And why not, isn’t that an Indian version of soup. Kadhi, plain rice and dry preparation of cowpeas or green moong or even split yellow moong is my all time favorite.
Different Types Of Kadhi Recipes
Try out Vegan Kadhi made from coconut milk.
Try out some Tuvar and Bajri Kadhi. Instead of chickpea flour, use pearl millet flour and add some fresh pigeon peas.
Patels And Kadhi
But as the saying goes, no one can make kadhi and tuvar dal like the Patels. When I say Patels it includes the Amins and Desais or to be more specific Gujaratis from Charotar area of Gujarat. My mum always use to tell me that if I didn’t know how to make kadhi then I’m not a true Patel. At that time it did sound scary that perhaps I’d be excommunicated from the community if I didn’t know how to make kadhi! Well, that’s me when I was a kid.
My Daughter’s Take On Kadhi
Kadhi is something that my daughter Nami has not learned how to make. Simply because she claims that she doesn’t like kadhi. So, my grouse with her was that every Gujju should know how to make kadhi (passing on my mum’s threat ;)). After much pestering one fine day she said ‘Okay I will make the kadhi, you just give me the measurement’. I was left speechless. Who learns to make kadhi using measurements.
I realized that I learned by watching my mum, she learned by watching her mum.Nowadays most girls do not get that much time to spend in the kitchen with their mums, aunts or grandmothers as they concentrate on studies and other activities. My dad always insisted that equal amount of time should be spent learning housework,cooking and studying. Therefore, I learned how to cook at an early age.
So Nami I have finally put measurements to the recipe for kadhi.
How To Make A Creamy Kadhi
The secret is to use more yogurt. Some use very little yogurt and more chickpea or besan flour. This results in a kadhi that tastes more of flour than the yogurt.
A Must Follow Tip
Yogurt normally curdles on heating. So how to get a curdle free kadhi? You must keep on stirring the mixture continuously till it becomes hot and creamy. Once it becomes creamy, lower the heat and allow it to simmer. Stir frequently.
I must dedicate this recipe to my cousin, Shruti. Simply because when she was younger, she would often come down to Mombasa from Nairobi on her own for a holiday. During one of her holidays, Nunu, my mother in law made her sit near the cooker with a long wooden spoon and asked her to stir the kadhi. We were having guests over for dinner. So Shruti is busy stirring the kadhi and Nunu and I are wondering why the mixture is not getting thick. After a while, we realised that we had not switched on the gas! Poor Shruti.
THE GROUP – FOODIES_REDOING OLD POSTS
Since Renu who blogs at Cook With Renu started this group, I’ve been able to focus more on redoing old posts. Sometimes its an update of photos, the write up or adding a video. For this recipe, it is all three.
Ingredients Required For Gujarati Style Kadhi
Yogurt – plain, thick and if possible a bit sour. I usually leave homemade yogurt for a couple of days to allow it to become sour.
Water– need plain tap water.
Chickpea Flour – besan, chana no lot, chane ka atta. It is easily available in most Indian Stores or Online.
Salt – add according to your taste.
Jaggery – mostly jaggery is added. However, if you don’t have any then add sugar. Add according to your taste. My family does not like sweet kadhi.
Curry Leaves – kari pata, limbdi. Fresh ones are the best. If you don’t have access to fresh curry leaves then use dried ones.
Fenugreek Seeds – methi dana. Need some to add to the kadhi mixture and also some for tempering.
Mustard Seeds – rai. for tempering.
Cumin Seeds – jeera, jiru. Some for adding to the kadhi mixture and for tempering also.
Turmeric Powder – haldi, hardar. Need very little.
Ginger Paste – or grated ginger.
Green Chilli Paste – add according to your taste.
Cloves – for tempering.
Cinnamon – for tempering.
Black Peppercorns – for tempering.
Asafoetida – hing. Optional. If you want to prepare a gluten free kadhi, then omit it as it usually contains wheat flour. Or buy pure asafoetida.
Garlic – about 2 cloves, peeled and finely sliced, for tempering. It is an optional ingredient.
Ghee – ghee and kadhi go hand in hand. It is easily available in all Indian Stores or Online. In Canada I order it online from Singhals who are based in Montreal.
Dry Red Chilli – for tempering.
Fresh Coriander – cilantro. For garnishing.
How To Make Gujarati Style Kadhi
GUJARATI STYLE KADHI
INGREDIENTS FOR KADHI:
- 1 cup plain yogurt thick and sour
- 2 cup water
- 2 tbsp chickpea flour
- 1 sprig curry leaves
- ⅛ tsp fenugreek seeds
- ¼ tsp cumin seeds
- 1 tsp ginger paste
- ½ - 1 tsp chilli paste
- 1 tsp jaggery grated
- ⅛ tsp turmeric powder
- 1 tsp salt
INGREDIENTS FOR TEMPERING:
- 1 tsp ghee
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 6 to 8 curry leaves
- ⅛ tsp asafoetida
- 4 cloves
- 6 peppercorns
- 1 " cinnamon stick
- 2 garlic cloves chopped finely optional
- 1 red chilli dried
- 1 tbsp fresh coriander chopped
PREPARATION OF KADHI:
- Mix yogurt, water and chickpea flour in a pan. Whisk the mixture using a hand blender or whisk. Make sure no flour lumps are left.
- Add curry leaves, fenugreek seeds, cumin seeds, salt, jaggery, turmeric powder, ginger and chilli paste. All listed under the kadhi ingredients. Mix well.
- Put the pan over medium heat and stirring constantly for 7 to 10 minutes. Allow the mixture to become hot. Please keep on stirring the mixture otherwise it will curdle.
- After 10 minutes the mixture should appear a bit thick and creamy. Lower the heat and let it simmer for further 10 to 15 minutes. Stir occasionally so it does not boil over.
PREPARATION OF THE TEMPERING:
- Heat the ghee in a small pan over low heat.
- When it is hot, add the cloves, cinnamon, peppercorns and fenugreek seeds..
- When they begin to sizzle, add the mustard and cumin seeds.
- Add asafoetida, curry leaves, red chilli and garlic if you are using some. The curry leaves will become crispy.
- Pour the tempered mixture immediately over the kadhi.
- Garnish with fresh coriander and serve.
- Can use less gur as it entirely depends on how sour the yogurt is.
- Curry leaves washed and patted dry, freeze well in a bag or container.
- Can prepare kadhi ahead and keep. Just heat it up before serving. If it has become too thick, add a bit of water.
- My mum sometimes use to add fresh peas or pigeon peas(tuvar) that have turned yellow. Boil in salted water before adding to the kadhi.
- When we made aam ras at home, my mum would put a couple of the seeds or gotlas into the simmering kadhi. The kadhi tasted so much better.
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February 25, 2016 at 4:51 pm
This Kadhi is so creamy and delicious!! It even got a stamp of approval from my toddler – ' Mama tasty!' Thank you Aunty!
November 16, 2018 at 5:18 pm
Love the creamy texture of Kadhi…punjabi s also make kadhi…what is the difference between two
November 16, 2018 at 10:02 pm
Thanks Amrita, and yes there is a difference between the two.
November 19, 2018 at 3:58 am
I love kadhai.. be it our North Indian version or the Gujarati/Rajasthani version.. your kadhi looks absolutely divine!! Want to pick the spoon and slurrppp slurrrppp!!
November 19, 2018 at 6:05 pm
Thank you so much Swaty.
Batter Up With Sujata
November 19, 2018 at 5:29 pm
Kadhi sounds mouthwatering Mayuri. Adding of mango seeds in kadhi is new to me. I can imagine the taste. Lovely share.
November 19, 2018 at 6:00 pm
Trust me it tastes really good as while the kadhi is simmering the remaining pulp from the ripe mango infuses into the kadhi.
November 19, 2018 at 8:55 pm
Kadhi is one thing which I have beautiful memories of. With so many Gujju friends I learnt tricks and trades of making it.
I can eat this any time of the day.
November 20, 2018 at 8:50 pm
Thanks Lata, kadhi is a regular on our table.
November 19, 2018 at 11:33 pm
Kadhi looks absolutely delicious and just prefect to have with some rice without any fuss. Fantastic dish, hard to resist..
November 21, 2018 at 8:43 pm
Thank you so much Priya.
November 20, 2018 at 4:59 am
The kadhi looks delicious…awesome curry with simple ingredients makes this kadhi special
November 20, 2018 at 8:43 pm
Thank you so much Lathiya.
Freda @ Aromatic essence
November 22, 2018 at 9:10 am
Kadhi looks so creamy and delicious. I love all the possible versions of kadhi, so good on its own too 🙂
November 23, 2018 at 11:13 pm
Thanks Freda and yes on its own too kadhi is really good.
November 23, 2018 at 12:10 am
Whenever I get kadhi in my thali, I am a happy girl. I see you have used mari in vaghar which I never use, I’ll use next time and see how my family like it.
November 23, 2018 at 11:11 pm
Thanks Jagruti and try it…the flavor is good.
November 23, 2018 at 12:54 am
These heirloom recipes are so valuable. Thanks for sharing with us. The kadi is so delightful. It is totally a comfort food. That feeling of savoring a bowl of kadhi made from a family recipe is absolutely priceless.
November 23, 2018 at 11:11 pm
Thank you so much Piyali…it certainly is comfort food.
November 23, 2018 at 1:43 am
I love the colour of kadhi.kadhi sounds very interesting and looks delicious .
November 23, 2018 at 11:10 pm
Thank you Pavani.
November 23, 2018 at 8:43 am
Kadhi is one comfort food for me, there’s a little difference in the preparation in each community. Looks tasty.
November 23, 2018 at 11:09 pm
Thank you so much Jayashree.
Seema Doraiswamy Sriram
November 23, 2018 at 11:36 pm
Such a soulful recipe. I love recipes which time and time again never failed to be loved, so glad to see this heirloom khadi recipe, mayuri di.
November 24, 2018 at 5:29 pm
Thank you so much Seema.
Sasmita Sahoo Samanta
November 25, 2018 at 4:36 am
This kadhi looks so creamy and delicious di 🙂 . Such a soulful recipe always to feel our tummy 🙂
November 25, 2018 at 11:12 am
Thank you Sasmita.
November 25, 2018 at 4:39 pm
Kadhi is one of the easiest comfort food!! I love the addition of curry leaves in the end. Gives a nice pop of color. Thanks for sharing such a tasty classic recipe!!
November 28, 2018 at 6:47 pm
Thanks Preethi, adding the curry leaves tempering at the end not only adds colour but also flavor.
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September 26, 2020 at 9:25 am
[…] though is an easy dish to prepare, its really delicious and goes very well with plain rice and kadhi. Sometimes I enjoy it on its own as a light meal. During festivals or on special occasions when we […]
April 16, 2021 at 7:43 am
Ha ha ha! Still laughing at the kadhi cooking without flames! This is similar to Birbal ki khichidi. I must try making a kadhi with your recipe. It must be simply yum then fil and I are the only 2 who eat kadhi so I am scared to explore new ones. Will find a way around it.
April 16, 2021 at 2:48 pm
Thank you so much Archana. We are a kadhi loving family.. any style, be it kalan, pakora kadhi or the Gujju one. And know I will have to read the Birbal Ki Khichdi story.
February 6, 2023 at 12:39 am
by now, this is OUR most fav kadhi and the little one and me relish it everytime we make it with jeera rice / khichdi ! thanks for the wonderful share mayuri
February 22, 2023 at 8:34 pm
You’re most welcome. Am so glad you and your daughter love this kadhi recipe.
February 9, 2023 at 7:51 am
I love Gujarathi-style kadhi, I remember having this at my neighbors and even at a few Gujarathi special joints. I can simply enjoy this kadhi on its own without any accompaniments.
February 22, 2023 at 8:28 pm
Thanks Renu, am so happy that you love kadhi. And as I mentioned, lots of people enjoy sipping on it especially when they have a sore throat.
February 10, 2023 at 6:23 am
I made this kadhi and it was tasty.Thanks for the recipe.
February 22, 2023 at 8:24 pm
Thanks Jayashree and am so glad you liked the kadhi recipe.