Healthy Kadhi, Low Fat Kadhi Recipe
by Tarla Dalal
- ગુજરાતી માં વાંચો (Healthy Kadhi, Low Fat Kadhi Recipe in Gujarati)
This recipe has been viewed 1041 times
Kadhi is one of the most popular Indian main course dishes. Made of curd, thickened with besan, and spiced up in different variants, the kadhi kind of refreshes your taste buds and helps loosen the food you eat it with.
Each region has its own variant of kadhi – the Rajasthani Pakoda Kadhi , Punjabi Pakoda Kadhi , Gujarati Kadhi, Maharashtrian Kokum Kadhi and more.
Kadhi is generally a healthy option because it gives fat-soluble vitamins like Vitamin A, Vitamin D, Vitamin E and Vitamin K. We have gone a step further and modified the traditional Gujarati version of Kadhi, to make it a low-cholesterol and diabetic-friendly.
We have used low-fat curd and reduced the ghee to just 1 tsp. Low-fat curd is suitable for adults with heart problems and those on a weight-loss, low-fat or low-calorie diet.
We have also done away with sugar and jaggery, but it tastes awesome this way too.
Follow this detailed recipe with step-by-step photos to make yummy Low-Fat Kadhi, and serve it with a delicious diabetic-friendly khichdi recipe like Jowar and Vegetable Khichdi, Wholesome Khichdi or Oats Khichdi.
- To make healthy kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.
- Add 3 cups of water and mix well and keep aside.
- Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the prepared curds-besan-water mixture, salt, ginger-green chilli paste and mix well and bring to a boil for 2 minutes, while stirring continuously.
- Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally.
- Garnish the healthy kadhi with coriander and serve hot with brown rice khichdi.
Healthy Kadhi, Low Fat Kadhi Recipe recipe with step by step photos
For the Gujarati low fat kadhi recipe, in a large bowl, add the curd.
Add the besan.
Add 3 cups of water. If you like thick texture of kadhi, then increase the quantity of gram flour or reduce the quantity of water added.
Using a whisk, mix well till no lumps remain. You can use a hand blender to make a smooth mixture.
It is very important to whisk till it is lump-free.
Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow.
When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn.
Add the prepared curds-besan-water mixture and salt to taste. Some people even add turmeric powder to give a yellowish tinge to the kadhi, you can try adding that too if you want to enhance the appearance of low fat kadhi.
Add the ginger-green chilli paste. It gives a nice taste to the healthy kadhi.
Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn’t settle down.
Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the healthy kadhi will not curdle.
Garnish the healthy kadhi with coriander.
Serve the healthy kadhi with brown rice khichdi or enjoy a hot bowl along with your meal.
Nutrient values (Abbrv) per serving
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