Gujrati Kadhi

by Shaheen Ali

Flavored yogurt curry that comes from the colorful Gujrat can be included as soup, starter or main course. The Gujrati kadhi is little different from the Punjabi, Sindhi or Maharashtrian Kadhi that usually comes with bhajiya or pakoda. Gujrati kadhi is warm, mildly sweet and extremely warm to the palate and digestive system. The consistency is not as thick as those regular kadhi, it’s thin and the sweetness comes by adding either sugar or jaggery. Flavored with ginger, green chilies, clove and cinnamon and tempered with curry leaves, mustard seeds and broken dry red chili… comes with a garnish of fresh chopped green coriander. The curry/kadhi goes perfect with steamed rice, methi thepla or our humble tawa chapati. Perfect meal in a hot summer afternoon!

Print Recipe
GUJRATI KADHI | FLAVORED YOGURT CURRY

Course
side dish
Cuisine gujarati
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Tempering :
For Garnish :
Course side dish
Cuisine gujarati
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Tempering :
For Garnish :
Instructions
  1. In a thick bottomed pan/ wok, add curd with besan, green chili paste, ginger paste, salt , sugar and turmeric. Mix well with a fork.
  2. Now add 2 cups of water and whisk everything well till it becomes smooth and watery.
  3. Place the pan on stove top and allow it to boil. As the kadhi rises up lower the flames and add cinnamon stick and cloves and cook for 15-20 mins. Keep stirring in regular intervals.
  4. Meanwhile prepare the tempering. Heat ghee in a pan and add hing and mustard seeds to it.
  5. As soon as they splutter add rest other tempering ingredients mentioned above.
  6. Once the kadhi gets cooked pour in the tempering over it, give a quick stir and turn off the gas.
  7. Garnish the kadhi with freshly chopped green coriander and serve hot with rice, thepla or chapati.
Recipe Notes

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Love : Shaheen

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