Gujarati Kadhi

Gujarati Kadhi is a light, tangy, and spiced yogurt-based curry that’s an integral part of Gujarati cuisine. Known for its soothing, mildly sweet flavor and delicate aroma, it’s best enjoyed with steamed rice or khichdi — a perfect balance of comfort and tradition.

Ingredients

• 2 cups sour curd
• 4 tsp besan (gram flour)
• ½ inch ginger, chopped
• 2 green chillies, chopped
• Salt to taste
• Handful of coriander leaves (chopped)
• 2 tsp oil
• A pinch of turmeric powder
• ½ tsp cinnamon powder

For Seasoning

• ¼ tsp cumin seeds
• ¼ tsp mustard seeds
• Few curry leaves
• A pinch of asafoetida (hing)

Method

1. Prepare the base:

   • In a mixing bowl, beat the sour curd until smooth.
   • Add 2 cups of water and whisk again.
   • Stir in the besan (gram flour), salt, and turmeric powder.
   • Whisk until the mixture is completely smooth and free of lumps. This mixture forms the base of the kadhi.

2. Make the spice paste:

   • In a small grinder jar, add chopped ginger, green chillies, cinnamon powder, and a few coriander leaves.
   • Grind them into a fine paste, adding a teaspoon of water if necessary.
   • This aromatic paste gives the kadhi its signature flavor and freshness.

3. Cook the kadhi:

   • Transfer the curd-besan mixture to a deep pan or kadhai.
   • Place it on a slow flame and stir continuously to prevent curdling.
   • Once the mixture starts to heat up, add the prepared spice paste.
   • Keep stirring gently and bring the kadhi to a gentle boil.
   • Allow it to simmer for 5–7 minutes until slightly thickened and aromatic.

4. Prepare the seasoning (tempering):

   • Heat 2 teaspoons of oil in a small pan.
   • Add cumin seeds and mustard seeds, and let them splutter.
   • Add curry leaves and a pinch of asafoetida.
   • Fry for a few seconds until fragrant, being careful not to burn the spices.

5. Combine and finish:

   • Pour the hot seasoning (tempering) over the simmering kadhi.
   • Stir lightly to mix the flavors.
   • Garnish with freshly chopped coriander leaves.

6. Serve:

   • Serve the Gujarati Kadhi hot with steamed rice, jeera rice, or khichdi for a comforting traditional meal.

Tips:

• Stir the curd mixture continuously while heating to avoid splitting.
• You can add a small piece of jaggery for a sweet-spicy balance typical of Gujarati cuisine.
• For a richer flavor, prepare the seasoning in ghee instead of oil.