Gujarati · Vegetarian
Gujarati Kadhi
A thin, sweet-sour, lightly spiced yoghurt and besan soup with a ghee tadka, the way it is served with khichdi.
Method
- Whisk the curd, besan and water until completely smooth, with no lumps.
- Pour into a heavy pan. Add ginger, green chillies, jaggery and salt.
- Cook on medium heat, stirring continuously until it comes to a boil, then simmer on low for 12 to 15 minutes until it thickens slightly and the raw besan smell disappears.
- In a small pan heat the ghee. Add mustard seeds, cumin, cloves, cinnamon, dried red chilli, curry leaves and hing. Let the mustard splutter.
- Pour the tadka over the kadhi, mix and simmer for 2 minutes. Garnish with coriander.
Chef's tips
- Use properly sour curd. Fresh curd makes flat-tasting kadhi.
- Stir constantly until the first boil, otherwise the kadhi can split.
- Adjust jaggery to taste; Gujarati kadhi is traditionally lightly sweet.
Want to master this hands-on? Join our Gujarati Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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