Kadhi can be compared to a creamy, tangy, and spicy soup if you will. I have always looked at kadhi as comfort food. In India Kadhi comes in many variations, Punjabi Kadhi has Pakora(dumplings) in it and Sindhi Kadhi is sort of similar to Sambhar or Dal. I remember the first time I had Punjabi Kadhi, I found it quite weird that there was “bhaajiya”(pakora) in my Kadhi. I have since fallen in love with my husband’s Punjabi Kadhi, although the recipe below will always be my first choice compared to any other kadhi EVER! This particular recipe is for Gujarati Kadhi, just like my mama makes! In my family, we enjoy eating kadhi with a steaming helping of Basmati Rice or Khichdi. You can drink it as soup, eat it with roti or serve it over rice or khichdi, completely your choice!
Sweet & Spicy Gujarati Kadhi
Ingredients
Ingredients
- 1 cup Sour Yogurt (See Note*) -Buttermilk is a great substitute
- 2-3 tbsp Chickpeas Flour/Gram Flour/Besan
- 2 tsp Ginger-Garlic-Green Chili Paste
- 2 tbsp Jaggery
-Substitute with Sugar if need be
- 1 tbsp Vegetable/Corn Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- 4-5 Curry Leaves
- 1-2 Dry Round Red Chili/Dry Red Chili
- 2-3 Cloves
- Small Pieces of Cinnamon
- 1/2 Tsp Red Chili Powder
- 1/2 tsp Asafoetida/Hing
- Chopped Coriander Leaves for Garnishing
- Salt As per your taste
Instructions
Instructions
- Beat the yogurt in a mixing bowl till smooth, add turmeric powder, besan(chickpea flour), salt and mix well till smooth.
- Add water and stir continuously to make a smooth batter, add ginger-garlic-green chili paste, mix well and set aside.
- Heat(medium heat) the oil/ghee in a deep pan or dutch oven, add fenugreek seeds, mustard seeds, cumin seeds, when the seeds start to crackle, add bay leaves, dry red chili, cloves, and cinnamon.
- Now add curry leaves, red chili powder, and hing stir it for few seconds.
- Add prepared yogurt batter, stir it, while stirring add jaggery, keep stirring till the mix comes to a boil. Turn the heat down to low and let the kadhi cook for about 3-5 minutes.
- Turn off the heat and stir one final time.
- Garnish with chopped coriander leaves, and serve with rice, khichdi, rotli or paratha.
Notes
- Stir the kadhi continuoulsy to avoid curdling.
This Looks delicious! Definitly will try to make something similar:)