Gujarati Kadhi (ગુજરાતી કઢી)
Silky yogurt-and-besan soup tempered with ghee, cloves, and curry leaves, balanced with a gentle hit of sweetness — the soul of a Gujarati thali.
Cuisine: Gujarati (Gujarat) · Style: Curry · Protein: Lentils · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 1.5 cups sour yogurt
- 3 tbsp besan
- 3 cups water
- 1 tbsp jaggery or sugar
- 1 tsp ginger-green chilli paste
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 dried red chillies
- 10 curry leaves
- A pinch of asafoetida
- Fresh coriander to garnish
- Salt to taste
Steps
- Whisk yogurt, besan, and water into a smooth lump-free mixture.
- Add jaggery, ginger-chilli paste, and salt. Bring to a gentle boil on medium heat, stirring constantly.
- Simmer for 10-12 minutes until slightly thickened and the raw besan taste is gone.
- In a small pan, heat ghee and splutter mustard seeds, cumin, fenugreek, cloves, cinnamon, red chillies, curry leaves, and asafoetida.
- Pour the tempering over the kadhi and cover immediately for 2 minutes.
- Garnish with coriander and serve hot with khichdi or steamed rice.