Gujarati Kadhi

Gujarati Kadhi

Kadhi is typically made with besan (gram flour) in many Indian states. It is made in Punjab with some pakoda and sour dahi when the preparation comes out thicker, while in Gujarat it is made slightly sweet and is more fluid and lighter version. We also have other versions like sindhi kadhi , boondi kadhi and many more. Today I made Gujarati Kadhi for lunch and served it with some rice and it was a highly satisfying experience. You don’t need to be from the state of Gujarat to make this preparation, just use this Gujarati Kadhi Recipe and enjoy any of your main meals.

Ingredients

 (serves 2)

  • Dahi – 2 cup
  • Besan – 2 tsp
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/2 tsp or to taste
  • Green chili paste – 1/4 tsp
  • Ginger paste – 1/4 tsp
  • Curry leaves – 1 sprig
  • For Tempering
  • Desi ghee – 2 tsp
  • Heeng – 1/4 tsp
  • Zeera – 1/4 tsp
  • Mustard seeds – 1/4 tsp
  • Dry red chilies – 2 to 3

Method of Preparation

Preparation time: 5 min.

Cooking time: 20 min.

  • Mix dahi, besan, salt, turmeric powder and sugar in a bowl in a manner so no lumps are formed.
  • Add green chili paste, ginger paste and curry leaves.
  • Transfer the mixture in a thick bottom pan and bring to a boil with constant stirring so no lumps are formed and besan does not stick to bottom (use 2-3 cup water as needed).
  • Boil on a few min on low heat and keep aside.
  • Heat desi ghee in a tempering pan, add zeera, mustard seeds and heeng, when the seeds start to crackle, add dry red chili and pour over the kadhi.
  • Serve hot.

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