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Photo of Gujrati Kadhi | Flavoured Yogurt Curry by Shaheen Ali at BetterButter
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Gujrati Kadhi | Flavoured Yogurt Curry

Apr-05-2016
Shaheen Ali
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gujrati Kadhi | Flavoured Yogurt Curry RECIPE

Flavoured yogurt curry that comes from the colourful state of Gujarat can be included as a soup, starter or main course. The Gujarati kadhi is little different from the Punjabi, Sindhi or Maharashtrian Kadhi that usually comes with bhajiya or pakoda. Gujrati kadhi is warm, mildly sweet and extremely warm to the palate and the digestive system. The consistency is not as thick as those regular kadhis, it's thin and the sweetness comes by adding either sugar or jaggery. Flavoured with ginger, green chilies, clove and cinnamon and tempered with curry leaves, mustard seeds and broken dry red chili, comes with a garnish of fresh chopped green coriander. The curry/kadhi goes perfect with steamed rice, methi thepla or our humble tawa chapati. Perfect meal for a hot summer afternoon!

Recipe Tags

  • Veg
  • Easy
  • Gujarat
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Fresh curd/Yogurt - 1 cup
  2. water - 2 1/2 cups
  3. Gram flour/Besan - 2 tbsp
  4. Ginger paste - 1/2 tsp
  5. Green chili paste - 1 tsp
  6. Sugar or Jaggery - 1 tbsp (you can add more as per your taste)
  7. Cinnamon - 1 stick
  8. Cloves - 2
  9. Salt - as needed
  10. For Tempering :
  11. Ghee- 1 tbsp
  12. Mustard seeds - 1/2 tsp
  13. Cumin - 1/2 tsp
  14. Dry red chili - 2
  15. Curry leaves - 5-6
  16. Fenugreek seeds - 1/2 tsp
  17. Asafoetida / Hing - 1 pinch
  18. Fresh coriander chopped - for garnish

Instructions

  1. In a thick bottomed pan/wok, add yogurt with besan, green chili paste, ginger paste, salt, sugar and turmeric. Mix well with a fork.
  2. Now add 2 cups of water and whisk everything well till it becomes smooth and watery.
  3. Place the pan on stove top and allow it to boil. As the kadhi rises up lower the flame and add cinnamon stick and cloves and cook for 15-20 minutes. Keep stirring at regular intervals.
  4. Add the jaggery or sugar at this stage.
  5. Meanwhile, prepare the tempering. Heat ghee in a pan and add hing and mustard seeds to it.
  6. As soon as they splutter add rest of the tempering ingredients mentioned above.
  7. Once the kadhi gets cooked pour the tempering over it, give it a quick stir and turn off the gas.
  8. Garnish the kadhi with freshly chopped green coriander and serve hot with rice, thepla or chapati.

Reviews (10)  

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Ayesha Sayyed
Oct-16-2017
Ayesha Sayyed   Oct-16-2017

Divya A
Dec-04-2016
Divya A   Dec-04-2016

Easy to prepare, light & tasty.

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