Gujarati Kadi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric powder, and salt until smooth.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Let them splutter.
• STEP 3.Add the yogurt mixture to the pan and stir well. Cook on low heat for about 10-15 minutes, stirring occasionally.
• STEP 4.In a separate small pan, heat ghee and add asafoetida, fenugreek seeds, and red chili powder. Pour this tempering over the kadi and mix well.
• STEP 5.Garnish with chopped coriander leaves and serve hot with steamed rice or khichdi.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid any lumps.
• Cook the kadi on low heat to prevent curdling of the yogurt.
• Adjust the consistency of the kadi by adding water if needed.

Storage and Serving

• Gujarati Kadi is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadi gently on the stovetop or in the microwave before serving.