Gujarati Kadhi is a classic dish from the state of Gujarat, India. It is a delicious and flavorful curry made with yogurt and besan (gram flour). The dish is typically served with steamed rice, or rotis. This dish is easy to make and can be adapted to suit individual tastes.
- 1 cup yogurt
- 1/4 cup besan
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ginger-garlic paste
- 2 green chillies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 tablespoons coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons chopped coriander leaves
- 2 cups water
- In a bowl, whisk the yogurt and besan together until it forms a smooth paste.
- Heat the oil in a pan over medium heat. Once the oil is hot, add the cumin and mustard seeds.
- When the seeds start to splutter, add the ginger-garlic paste, green chillies, turmeric powder, red chilli powder, coriander powder and garam masala.
- Cook for 2-3 minutes until the spices are fragrant.
- Add the yogurt and besan mixture to the pan and stir until it is combined.
- Add the salt and mix well.
- Pour in the water and mix until everything is combined.
- Bring the mixture to a boil and then reduce the heat to low.
- Simmer for 15-20 minutes, stirring occasionally, until the kadhi is thick and creamy.
- Add the chopped coriander leaves and stir to combine.
- Cook for another 5 minutes.
- Serve the Gujarati kadhi hot with steamed rice or rotis.
- For a sweeter version, add a tablespoon of jaggery or honey to the kadhi.
- For a richer kadhi, add some cream or coconut milk.
- For a spicier version, add more red chilli powder.
- For a thicker consistency, add more besan.
- For a sour taste, add some tamarind paste.
- For a vegan