Recipe - Gujarati Kadhi

Kadhi, a yogurt-based curry, is renowned for its creamy texture, tangy flavor, and subtle sweetness, offering a comforting and delightful eating experience. Whether paired with steamed rice or enjoyed on its own, Gujarati Kadhi is a beloved staple that brings warmth to both the heart and soul.

For the Kadhi

Yogurt (Dahi): 2 cups, whisked until smooth
Gram Flour (Besan): 2 tablespoons
Water: 2 cups
Ginger-Green Chili Paste: 1 tablespoon
Sugar: 1 tablespoon
Salt: to taste
Turmeric Powder: 1/4 teaspoon
Curry Leaves: 8-10

For the Tempering (Tadka)

Ghee (Clarified Butter) or Oil: 2 tablespoons
Cumin Seeds: 1 teaspoon
Mustard Seeds: 1 teaspoon
Fenugreek Seeds: 1/4 teaspoon
Dry Red Chilies: 2, broken
Asafoetida (Hing): a pinch

Method

- In a large mixing bowl, blend the yogurt and gram flour until smooth, ensuring there are no lumps.

- Mix in the water, ginger-green chili paste, sugar, salt, turmeric powder, and curry leaves. Whisk well to form a uniform, thin batter.

- Transfer the yogurt mixture to a deep saucepan. Cook on medium heat, stirring continuously to prevent curdling.

- Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 20-25 minutes. Stir occasionally until the Kadhi thickens slightly and achieves a smooth consistency.

- In a small pan, heat the ghee or oil over medium heat.

- Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.

- Add the dry red chilies and a pinch of asafoetida. Sauté for a few seconds until the spices are aromatic and the chilies darken slightly.

- Tempering: Immediately pour the tempering over the simmering Kadhi.

- Mix well to incorporate the flavors.

- Garnish with fresh coriander leaves if desired and serve hot with steamed rice or khichdi for a comforting meal.