Recipe - Try This Delicious Gujarati Kadhi With Boiled Rice

Simple and easy Gujarati Kadhi made in the Instant Pot! This sweet and tangy yogurt soup is best enjoyed with khichdi or boiled rice. Kadhi refers to a yogurt kind of soup dish which is quite popular in Northern and Western India.

One of the main ingredient for kadhi is besan (gram flour), yogurt is also often added though some versions might not have any added yogurt.I grew up eating Punjabi style kadhi (and I shall share the recipe of it soon too) which is so different from this Gujarati kadhi.

Both the versions have besan and yogurt but they taste very different.Punjabi Kadhi is spicy, tangy and often served with pakora (fritters) which are deep fried and then dunked in the kadhi.

It also uses much more besan and has a thicker consistency. The Gujarati Kadhi has a thinner consistency, uses less besan and has a sweet and tangy taste.Either which way, both type of kadhi are delicious on their own.I have been making this Gujarati version much more recently especially since I started using my Instant Pot to make it!

Ingredients

2 cups yogurt around 500 grams, at room temperature
4 tablespoons besan gram flour, around 45 grams
pinch turmeric powder
1.5 teaspoon cornstarch optional, skip if making kadhi on stove-top
1 tablespoon sugar adjust to taste
3.5 cups water divided, 28 oz
2 teaspoons ghee
1 teaspoon oil
1 inch cinnamon stick
2 whole cloves
1 whole dried red chili broken
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon hing also known as asafoetida
1 inch ginger finely chopped
1 green chili or add more to taste
8-10 curry leaves
3/4 teaspoon salt or to taste
1-2 tablespoons chopped cilantro

Method

* In a large bowl, whisk together yogurt and besan. Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter.

* Also add in the sugar and mix. Set it aside.

* Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili.

* Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop.

* Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color.

* Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.

* Close the pot with it's lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the "- +" button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position.

* Let the pressure release naturally for 5 minutes and then do a quick pressure release.

* Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste.

* Garnish Gujarati Kadhi with cilantro and serve with boiled rice.