Kadhi ( Gujarati Recipe)
by Tarla Dalal
- हिन्दी में पढ़ें (Kadhi ( Gujarati Recipe) in Hindi)
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Kadhi is inseparable from Gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.
This simple dish requires tact and perfection, which comes from practice. Remember never to boil the kadhi on a high flame as it tends to curdle.
Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis.
Enjoy how to make Kadhi recipe with detailed step by step photos and video below.
- To make 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 sugar, 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 kadhi with coriander and serve hot with rotli, puran poli and khichdi.
Kadhi Video, Gujarati Kadhi by Tarla Dalal
Kadhi ( Gujarati Recipe) recipe with step by step photos
For the Gujarati 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 hand blender too.
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.
Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi.
Add salt and sugar. Many Gujarati household use jaggery as a sweetener in the Gujarati kadhi recipe. You can use whatever is available. Some people even add turmeric powder to give a yellowish tinge to the kadhi, you can try adding that too if you want.
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 kadhi will not curdle.
Garnish with coriander.
Serve the Gujarati kadhi hot with rotli, puran poli and khichdi.
Nutrient values (Abbrv) per serving
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