We are quite the kadhi-loving family. A well-made cup of kadhi makes our day. We love most versions of kadhi – from the non-sweetened Gujarati one and the South Indian more kozhambu to the Himachali rehru. Making kadhi is always the preferred way to use up any leftover curd in the house.
Today, I am going to share the recipe for another version of Gujarati kadhi, sweetened with jaggery or sugar. This is a very simple dish, rendered full of flavour thanks to the assorted spices that go into the tempering. This Gujarati kadhi makes for a beautiful accompaniment to phulka rotis and sabzi, with khichdi or plain steamed rice.
Let’s now see how to make this Gujarati kadhi, shall we?
Ingredients (serves 4-5):
- 3 cups home-made sour curd
- 1.5-2 cups water
- Salt, to taste
- 1/2 teaspoon turmeric powder
- 3 tablespoons besan aka gram flour
- 2-3 green chillies
- A 1-inch piece of ginger
- 3-4 tablespoons sugar or jaggery powder
- A few stalks of fresh coriander leaves
For the tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds aka rai
- 1 teaspoon cumin seeds aka jeera
- 2 pinches of asafoetida
- 1 sprig curry leaves
- A 1-inch piece of cinnamon bark
- 4-5 cloves
- 4-5 dry red chillies
1. In a large pan, mix together the curd, water, salt to taste, jaggery or sugar, turmeric powder and gram flour. Whisk well.
2. Slit the green chillies length-wise, and add them to the pan.
3. Peel the ginger and grate it finely. Add the grated ginger to the pan. Whisk well once again.
4. Now, place the pan with the prepared curd mixture on medium flame. Stirring intermittently, cook till it comes to a boil.
5. Meanwhile, prepare the tempering in a separate pan. For this, heat the oil in a pan. Turn flame to low-medium. Add the mustard seeds and let them pop. Add in the cumin and the asafoetida, and let them stay in for a couple of seconds. Add the cloves, cinnamon bark (broken into two), curry leaves and dry red chillies. Leave them in for just a couple of seconds, stirring with a spoon to prevent clumping. Switch off gas, and keep aside.
6. After the curd mixture has come to a boil, lower flame further. Now, add the prepared tempering to the mixture. Simmer for a minute, stirring intermittently. Switch off gas.
7. Chop the coriander finely. Add to the prepared Gujarati kadhi. Serve hot, with phulkas or steamed rice.
- It is best to cook the Gujarati kadhi on a low-medium flame, to prevent curdling. Similarly, prepare the tempering on a low-medium flame, too, to prevent burning.
- Use sour curd for best results. If your curd is not sour, leave it outside, at room temperature, for about half a day for it to turn sour.
- I have used home-made curd to make this Gujarati kadhi. It was only moderately thick, so I have used only about 1.5 cups water. If you are using store-bought curd that is very thick, you might want to use more water. The curd-water-gram flour mixture that you prepare must be runny and not very thick, but not very watery either.
- We do not use red chilli powder in Gujarati kadhi. The only heat in the kadhi is from the grated ginger and the green chillies. Increase/decrease the quantity of green chillies you use, depending upon how hot you want the kadhi to be.
- You can either finely grate the ginger or make a paste, before adding it to the curd mixture.
- While preparing the tempering, add the dry red chillies at the very end, to prevent them from exploding. You can make the tempering in oil or ghee, or use a mix of oil and ghee. I have used just refined oil here.
- Do not skip the jaggery or sugar – sweetness is a must in Gujarati kadhi. Let your tastebuds determine the quantity of jaggery or sugar you want to use. You can also use raw cane sugar or palm jaggery here.
- Make sure all the ingredients are well integrated with the curd, before proceeding to make the kadhi. I use a small wooden whisk to make sure everything is well incorporated together.
Do try out this Gujarati kadhi, and let me know how you liked it!
This recipe is for the Shhhhh Cooking Secretly Challenge that I am part of. The theme for this month is ‘Gujarati recipes’. I was paired with Shailaja Reddy, who writes at Sahasra Recipes, and she gave me two ingredients to work with – curd and gram flour (besan). This Gujarati kadhi is what I decided to make with these secret ingredients.