Gujarati Kadhi: Tangy Comfort, Poured Hot & Fresh!

Gujarati Kadhi is a light, tangy-sweet yogurt and gram flour curry, perfumed with ginger and green chili, tempered with cumin, mustard, curry leaves, and dried red chilies. Comforting and aromatic, it’s best with rice or khichdi, and is gentle on the stomach.

Ingredients:

• 2 cups yogurt (preferably slightly sour)
• 2 tbsp besan (gram flour)
• 2–3 tbsp sugar or jaggery (to taste)
• 1 tsp grated ginger
• 1–2 green chilies, chopped
• Salt to taste
• 3 cups water

For Tempering:

• 1 tbsp ghee or oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 8–10 curry leaves
• 2 dried red chilies

Method:

1. Whisk yogurt, besan, water, sugar, ginger, green chilies, and salt until lump-free.
2. Pour into a saucepan and bring to a gentle boil, stirring constantly.
3. Simmer for 8–10 minutes on low heat, stirring often.
4. Heat ghee, then add mustard, cumin, hing, curry leaves, and dried chilies for tempering.
5. Pour tempering on kadhi, mix well, and serve hot with steamed rice or khichdi.

Tips:

• If kadhi curdles, add a tablespoon of besan while whisking next time.
• For extra richness, finish with a spoonful of ghee.