Gujarati Kadhi

A light, tangy, and spiced yogurt-based curry, popular in Gujarati cuisine and best enjoyed with steamed rice or khichdi.

Ingredients

• 2 cups sour curd
• 4 tsp besan (gram flour)
• 1/2 inch ginger, chopped
• 2 green chillies, chopped
• Salt to taste
• Handful of coriander leaves
• 2 tsp oil
• A pinch of turmeric powder
• 1/2 tsp cinnamon powder

Seasonings

• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• Few curry leaves
• A pinch of asafoetida

Method

1. Beat the curd and add two cups of water. Mix in besan, salt, and turmeric powder until smooth.
2. Grind ginger, green chillies, cinnamon, and coriander leaves into a paste.
3. Heat the curd mixture on slow flame, stirring continuously to avoid curdling.
4. Add the ground paste and bring the kadhi to a boil.
5. Heat oil in a pan, add cumin seeds, mustard seeds, curry leaves, and asafoetida, and let them splutter.
6. Pour the seasoning over the kadhi.
7. Garnish with coriander leaves and serve hot with rice.