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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