Sweet & Tangy Gujrati Kadhi Recipe

Gujarati Kadhi
Image credits: Food Recipes via flickr

Gujarati Kadhi

Gujarati kadhi is a yogurt-based dish that features tangy and sweet flavors. The dish is made with gram flour, herbs, spices, and a variety of seasoings. Kadhi from the Gujarati region is often referred to as pakoda since it is made without gram flour. The flour serves to thicken the kadhi and keep it from separating while cooking. You can enjoy the kadhi with your favorite roti or with a side of rice.

Fresh yogurt or sour yogurt is essential for a Gujarati kadhi recipe. Many Indian cooks recommend making homemade curd to make the kadhi especially flavorful. This yogurt-based gravy is great in the summer time since it is cooling and goes great with spicy food. Every region in India has their own version of kadhi. As you continue to explore Indian cooking, you can experiment with each of these varieties. Every family has thri own kadhi recipe as well.

It takes about 25 minutes to prepare Gujarati-style kadhi, since the gravy doesn’t contain pakora like Punjabi kadhi. However, you can add boondi or pakoras to the gravy if you’d like.

If you’re vegan, you can make the kadhi with cashew or almond yogurt. Simmer the gravy on low until it reaches the desired consistency. If you’re using plant-based yogurt, don’t boil the khadi.

Making the Kadhi

Add gram flour, ginger green chili paste, yogurt, sugar or jaggery, and a pinch of salt to a bowl. Add about two cups of water to the ingredients and whisk everything together until the gravy is smooth. Make sure there are no lumps in the mixture.

Once you’ve made the gravy, it’s time to prepare the tempering. You need dry curry leaves for this part of the recipe. Heat oil or ghee in a sauce pan and add mustard seeds to the pan. Turn the pan to low heat and cook the seeds until they crackle. Add the curry leaves, as well as a cinnamon stick, cumin seeds, cloves, red chilies (remove the seeds), fenugreek seeds, and a pinch of asafoetida.

Slowly add the yogurt mixture to the saucepan to keep it from splattering. Stir the gravy into the tempering mixture to combine. Turn the heat up to medium or medium-low and allow the kadhi to come to a boil. Cook for about five minutes and stir to make sure there are no lumps forming. Adjust the sugar and salt according to your tastes. Sample the kadhi to make sure there is no raw flavor from the besan. If you still taste raw flour, cook for a few more minutes.

You can serve the kadhi warm or hot with steamed basmati rice, paratha, or phulka. This type of Indian comfort food tastes great with pickled vegetables and salads as well, or you can enjoy it with a more filling vegan or vegetarian dish like curry dal or palak paneer.

Any kadhi leftovers an be used the same day. If you refrigerate the gravy to use it later, keep in mind that the flavor profile will change after refrigeration.

Additional Considerations

Before you make the kadhi, check the besan to make sure it is fresh. Be sure the flour is not expired, since this will impact the taste of the gravy.

For this recipe, you can use curd that has fermented or homemade fresh curd. Fermented curd will give the gravy a more pronounced sour flavor.

Even though Gujarati-style kadhi doesn’t traditionally contain pakoda, you can add boondi or pakoda to the gravy if you prefer.

Almond or cashew yogurt is acceptable for making the vegan version of kadhi. Just be sure to cook the plant-based yoguft on low heat until it thickens. Boiling the yogurt will cause the yogurt to curdle.

If you want to make the kadhi gluten-fee, skip the asafoetida or use a gluten-free version fo asafoetida.

If you prefer a sweeter kadhi, add more jaggery or sugar to the gravy. If you like the sour taste of kadhi to complement a spicy dish, reduce the amount of sweetener.

You can make kadhi to scale to accomodate a large group or a small family. The recipe is easy to adjust and makes a delciious sauce for extremely rich or spicy foods. Since the gravy is easy to prepare, you may want to use it as a topping for veggies and roasted meat as well. Enjoy!

FAQ

How do you know when kadhi is cooked?

Be sure to cook the kadhi is cooked on medium-low heat which allows the pakoras to cook well from the inside. Cook until the pakoras are golden brown on both sides and drain on a paper towel. After about half an hour, kadhi should be thick and completely cooked. If you’re making Gujarati kadhi, you don’t have to add pakora, which means the gravy will cook a little quicker.

What should we do if kadhi is not sour?

Kadhi should be sour but not overwhelming or unpleasant. Add some milk instead of water to make the batter if the yogurt is too sour. If the kadhi is sour after it is cooked, you can add a little sugar to balance out the sour taste.

What is Gujarati Kadhi made of?

Gujarati kadhi is made with gram flour, herbs, spices, and seasonings. If you’re looking for an easy Gujarati kadhi recipe, you can skip the gram flour fritters (pakoda). This dish is often paired with steamed rice and roti.

How long does Kadhi last?

If the food is properly cooked down and covered right away to cool you can store the kadhi for a day or two. Be sure the curry or cooked vegetables are not contaminated before storing it in the refrigerator. If the food has been in the fridge for more than two days, it’s best to freeze it.

Can I reheat kadhi?

All of the flavors blend well and kadhi is naturally very thick. Simply reheat it before eating. Kadhi takes a long time to cook on a gas stove, but the dish takes minimal effort since you don’t have to stir it constantly.