Gujarati Kadhi is a traditional yogurt-based curry from the Indian state of Gujarat. This tangy and slightly sweet dish is flavored with ginger, green chilies, and a blend of aromatic spices, making it a perfect accompaniment to rice or roti.
Preparation time
10min
Cooking time
20min
Ingredients
4 Servings
- 0.5 tsp asafoetida
- 2 tbsp coriander leaves
- 1 tsp cumin seeds
- 10 curry leaves
- 0.5 tsp fenugreek seeds
- 2 tbsp ghee
- 1 tsp ginger
- 3 tbsp gram flour (besan)
- 2 green chili
- 1 tsp mustard seeds
- 1 tsp salt
- 2 tbsp sugar
- 0.5 tsp turmeric powder
- 750 ml water
- 500 g yogurt
Directions
Step 1
In a large bowl, whisk together yogurt and gram flour until smooth.
Step 2
Add water, grated ginger, chopped green chilies, sugar, salt, and turmeric powder to the yogurt mixture. Mix well.
Step 3
Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
Step 4
Add asafoetida and curry leaves to the pan. Sauté for a few seconds.
Step 5
Pour the yogurt mixture into the pan and bring it to a boil, stirring continuously to avoid curdling.
Step 6
Reduce the heat and let it simmer for 20 minutes, stirring occasionally.
Step 7
Garnish the Kadhi with chopped coriander leaves and serve hot with rice or roti.