The most amazing Gujarati Kadhi you will ever have! This is the yogurt-based gravy from Gujarat, a state of India. This is an easy 20 minutes recipe. Never suffer through separated (curdled) yogurt in your kadhi again - This recipe is a Keeper!
Ingredients:
For Stuffing:
- 1 ½ cups Plain yogurt (dahi or curd) Note 1
- 2 tablespoons Besan (gram flour) or chickpea flour, Note 2
- ½ teaspoon Ginger paste or freshly grated or crushed
- 3 Green chilies chopped finely
- ¼ teaspoon Turmeric powder
- 3 teaspoons Sugar Note 3
- Salt to taste
- 3 cups Water
- 1 tablespoon Cilantro or coriander leaves for garnishing
For Stuffing:
- 2 teaspoons Ghee (Clarified butter)
- ½ teaspoons Mustard seeds
- ½ teaspoons Cumin seeds
- 2 Dried red chilies
- 1 inch Cinnamon stick
- 4 Cloves
- a pinch Hing (Asafoetida)
- 8-10 Curry leaves
Instructions:
- Take yogurt in a pan in which you are going to make kadhi.
- Add besan, ginger paste, green chilies, turmeric powder, sugar, and salt.
- Whisk it well so there are no lumps. You can use a hand blender instead.
- Then add water. And mix it very well and make a lump-free, thin batter.
- Put it on medium heat to boil with stirring continuously. You must stir constantly to avoid curdling and separating yogurt.
- When it comes to a boil lower the heat to simmer and prepare the tempering. Don’t forget to lower the heat otherwise, kadhi might get overflow from the saucepan.
- Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds. Let them sizzle.
- Then add dry red chili, cinnamon stick, cloves. After a few seconds, you will get a nice fragrance from whole spices.
- Add curry leaves and asafoetida. Add this seasoning to the kadhi. Stir well.
- Let it simmer for another 5 minutes so raw taste and smell of besan goes away.
- Finally, add chopped cilantro and mix.
- Turn off the stove.
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