How To Make Gujarati Kadhi (Recipe Inside)
Image Credit: Gujarati Kadhi (Recipe Inside)

There would be barely anyone who doesn't love 'kadhi'. But do you know this gram flour gravy is not made the same way everywhere? Every state has its unique way of preparing kadhi, which tastes entirely different. So by the taste of each kadhi, you can identify which state it belongs to. Right now, we are telling you the recipe for making Gujarati kadhi, which is sour-sweet and served with steamed rice or khichdi. However, it is a little thin, includes pakoras and has an exceptional taste of mustard and curry leaves. Do you know that Gujarati kadhi was included on the menu when Barack Obama visited India? 

Ingredients for Gujarati Kadhi

  • Green coriander - 50 grams finely chopped 
  • Gram flour - half cup or one tablespoon 
  • Ginger - 1-inch long piece grated 
  • Green chilli - 1-2 finely chopped 
  • Red chilli powder - as per taste 
  • Fenugreek seeds - 1/2 tsp 
  • Jaggery or sugar - 1 tsp 
  • Mustard seeds - 1/2 tsp 
  • Asafoetida - 2-3 pinch 
  • Whole red chilli - 2 
  • Curry leaves - 6-7 
  • Turmeric - 1/4 tsp 
  • Salt - as per taste 
  • Curd - 400 grams 
  • Cumin - 1/2 tsp 
  • Oil - 2-3 tbsp 

Keep in mind: To prepare Gujarati kadhi, you should use frozen curd from full cream milk, which is sourer, making the kadhi more delicious. If you want, you can also make gram flour pakoras and put them in the kadhi.

How To Make Gujarati Kadhi?

  1. To make Gujarati Kadhi, mix curd and gram flour in a mixer. Now take out the batter in a large container, add three times more water than curd, and stir it. Now the batter for making kadhi is ready. Put two spoons of oil in a pot and heat it. 
  2. Put cumin, mustard, fenugreek seeds in hot oil and cook on low flame. After this, add curry leaves, asafoetida, turmeric powder, green chilli, ginger paste and fry it. 
  3. When the masala is roasted well, then you add the curry to it. 
  4. Let the curry boil on a high flame. Keep stirring the boiling curry with a spoon, and when it comes to a good boil, let it simmer for 15 minutes on a low flame. 
  5. When the curry boils well, add salt and sugar/jaggery to it.

For garnishing:

  1. Heat oil in a shallow container. 
  2. Add 1/4 teaspoon cumin, whole red chilli, green coriander and prepare the tempering. 
  3. Pour the tempering over the kadhi, and then add the remaining coriander to garnish it.