Gujarati Kadhi

Gujarati Kadhi Recipe - Vegetarian Food with Bengal Gram and Yoghurt

Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gujarati Kadhi is a traditional Indian dish that is a staple in Gujarati cuisine. It is a yogurt-based curry that is tangy, spicy, and slightly sweet. This dish is often served with rice or khichdi and is a popular comfort food in many Gujarati households.

History

The origins of Gujarati Kadhi can be traced back to the state of Gujarat in India. It is believed to have been influenced by the cuisine of the Gujarati community, which is known for its use of yogurt and spices in their cooking. Over the years, the recipe has been passed down through generations and has become a beloved dish in Gujarati cuisine.

Ingredients

2 tbsp Bengal gram flour (besan)
2 cups yoghurt, preferably sour
4 cups water
2 tsp grated ginger
2 green chillies, slit or chopped fine
2 tsp sugar or to taste
1 tsp each of mustard seeds and cumin seeds
0.5 tsp each of asafoetida and turmeric powders
2 tbsp ghee (clarified butter)
1 red chilli, broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish

How to prepare

In a vessel, mix the yoghurt, gram flour, and water, beating well to ensure no lumps are formed.
Add grated ginger, slit or chopped green chillies, curry leaves, sugar, and salt.
Keep the mixture on low flame for 5 minutes or until it comes to a boil.
Simmer the mixture.
For the tempering, heat ghee (clarified butter) in a pan for 2 minutes.
Add mustard seeds and cumin seeds.
Let them crackle.
Add asafoetida, red chilli bits, and turmeric powder. Fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally while simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.

Variations

Add vegetables like okra or potatoes for added texture and flavor.
Use buttermilk instead of yogurt for a lighter version of kadhi.
Add fenugreek seeds or curry leaves for a different flavor profile.

Cooking Tips & Tricks

Be sure to beat the yogurt, gram flour, and water mixture well to ensure that there are no lumps.

- Keep the flame on low while simmering the kadhi to prevent it from curdling.

- Adjust the sugar and spice levels according to your taste preferences.

- Garnish with fresh coriander leaves for added flavor and freshness.

Serving Suggestions

Gujarati Kadhi is best served hot with steamed rice or khichdi. It can also be enjoyed with roti or naan.

Cooking Techniques

Beating the yogurt mixture well to prevent lumps.

- Simmering the kadhi on low heat to prevent curdling.

Ingredient Substitutions

Use chickpea flour instead of Bengal besan.

- Use vegetable oil instead of clarified butter.

Make Ahead Tips

The kadhi can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Serve the kadhi in a bowl garnished with fresh coriander leaves. - Pair with rice or khichdi for a complete meal.

Pairing Recommendations

Serve with steamed rice, khichdi, or roti for a satisfying meal.

Storage and Reheating Instructions

Store leftover kadhi in an airtight container in the refrigerator for up to 2 days.

- Reheat in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- 200 calories per serving

Carbohydrates

- Bengal besan: 12g

- Sugar: 2g

Fats

- Clarified butter: 8g

Proteins

- Yoghurt: 10g

Vitamins and minerals

Vitamin C: 10mg

- Iron: 1mg

Alergens

Dairy (yogurt)

Summary

Gujarati Kadhi is a nutritious dish that is rich in protein, vitamins, and minerals. It is a good source of carbohydrates and fats, making it a satisfying and wholesome meal.

Summary

Gujarati Kadhi is a flavorful and comforting dish that is perfect for a hearty meal. With its tangy and spicy flavors, it is sure to be a hit with your family and friends. Enjoy this traditional Indian dish with rice or roti for a delicious and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl living in the bustling city of Mumbai. My neighbor, Mrs. Patel, was a sweet and kind woman who always had a smile on her face. One day, as I was passing by her house, I caught a whiff of the most delicious aroma coming from her kitchen. Curious, I knocked on her door and asked her what she was cooking.

Mrs. Patel invited me in and showed me the pot of Gujarati Kadhi simmering on the stove. The tangy aroma of yogurt, chickpea flour, and aromatic spices filled the air, making my mouth water. Mrs. Patel explained to me that Gujarati Kadhi is a traditional dish from the state of Gujarat, known for its unique blend of sweet and sour flavors. She generously shared her recipe with me, and I eagerly jotted it down in my notebook.

Over the years, I perfected the art of making Gujarati Kadhi, adding my own twist to the recipe with each batch. I learned to adjust the spices to suit my taste, and soon enough, it became a staple in my own kitchen. Whenever I made Gujarati Kadhi, the delicious aroma would waft through the house, drawing my family to the kitchen with eager anticipation.

I remember one particular Sunday afternoon when my grandchildren came over for lunch. As they entered the house, they exclaimed, "Grandma, it smells amazing in here! What are you cooking?" I smiled and led them to the kitchen, where a steaming pot of Gujarati Kadhi awaited them. They eagerly scooped up generous servings of the creamy, tangy dish and savored each bite.

As we sat around the table, sharing stories and laughter, I felt a sense of pride knowing that I had passed on this cherished recipe to the next generation. My grandchildren would grow up enjoying the flavors of Gujarati Kadhi, just as I had done all those years ago.

The recipe for Gujarati Kadhi holds a special place in my heart, not just because of its delicious taste, but because of the memories and stories that are woven into each batch. It reminds me of Mrs. Patel and the kindness she showed me that day in her kitchen, and of the joy that cooking and sharing food can bring to our lives.

As I write this, I can't help but smile, knowing that the tradition of Gujarati Kadhi will continue to live on in my family for years to come. It's a recipe that has stood the test of time, bringing people together and creating lasting memories. And for that, I am truly grateful.