Kadhis are one of the most loved dishes in the majority of the North Indian states. Kadhis are usually a perfect partner and go well with a plate of steamed rice. There are varieties of kadhi recipes one can find, differing on the methods of preparations. In Punjab, kadhis are cooked along with pakoras made of palak and gram flour. In Rajasthan, one can find boondis in their kadhis or even plain thick kadhi. In Bihar, U.P, and Odisha, it is cooked with bori or vadi. The one thing that is common among all the kadhis is that they are spicy and savoury in sweet.
Gujarati Kadhis are different in taste. They are mild and both sweet and savoury. The consistency is thin, unlike the other kadhis. This kadhi could be paired up with a bowl of rice or could be eaten alone after a hearty meal. The taste of this kadhi is mild, authentic, and delicious which soothes the soul.
Gujarati kadhi is the kadhi in Gujarati. It is a fairly well-known Gujarati dish made with gram flour and buttermilk or dahi (yoghurt). Kadhi is a crucial component of Gujarati cooking. Comparing Gujarati Kadhi to Punjabi Kadhi, Gujarati Kadhi is lighter. By combining the curd and gram flour with a few cups of water, a liquid mixture is created. Asafoetida, ginger, and green chilies are diced and cooked in a skillet over medium heat. The curd paste is then combined, boiled for a short time, and stirred.
It has a low glycemic index and is a good source of folate and complex carbs. Chaach is healthy for the heart as well as for your weight loss and immunity-building efforts. Regularly consuming kadhi can help your skin and hair since gram flour has anti-inflammatory and collagen-boosting effects. Here’s the recipe for Gujarati Kadhi.
Ingredients
- 1½ cup yoghurt
- 1 tbsp gram flour
- 1 tsp ginger green chilli paste
- Salt, to taste
- 1 tbsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- 3 cloves
- 1-inch cinnamon stick
- 5 curry leaves
- 4 small dry red chillies
- 1 tsp sugar
- 1 tbsp chopped fresh coriander
Method
- Add yoghurt, gram flour, ginger-green chili paste, and salt.
- Mix well with a whisk and add 3 ½ cups water. Beat the mixture with a whisk.
- Heat ghee in a non-stick deep pan, add mustard seeds and let it splutter.
- Add cumin seeds and sauté for a minute.
- Add asafoetida, cloves, cinnamon, curry leaves and dry red chillies.
- Sauté for a minute on medium heat.
- Add the yoghurt mixture and mix well.
- Cook on medium heat for 2-3 minutes.
- Add 1 cup water, sugar, and coriander.
- Cook on medium heat for 3-4 minutes.
- Transfer to a serving bowl.
- Serve hot.
This kadhi recipe is nutrient-rich and its subtle taste gives a comforting homely feeling. Pair it up with rice, roti, or Gujarati rotla, and enjoy it for dinner or lunch.
