Refreshing and flavourful – this dish does not fill you up, but is a great and very simple to cook addition to an Indian meal. Let me show you how to make an authentic Gujarati Kadhi.
Kadhis are very typical to Gujarati thalis and common in North India. This very refreshing dish is not much work and something that you don’t come across often outside India. If you want to surprise your (non-Indian) friends over dinner, this is a great addition to your menu.
What is a kadhi?
A kadhi is a yoghurt based dish, also known as dahi curry, where yoghurt is boiled with water and thickened with gram flour. It gets it’s flavour from sour yoghurt and from the tempering, in which spices are fried in oil and poured into the boiled yoghurt & gram flour mix. Try to buy sour yoghurt rather than mild yoghurt, else it will not have the proper sour note to it. In Germany you’ll often find it labelled as Bulgarian yoghurt.
What makes it Gujarati?
The Gujarati version of this dish contains jaggery, a raw sugar which is often used in Gujarati food. If you rarely cook Indian dishes that require it, I suggest to replace it with a bit of brown sugar (use less, as jaggery is not as sweet). This sweetening is very typical for Gujarati food. The curry however does not turn up overpowering sweet, it will still have the sour note from the yoghurt and a quite smokey note from the curry leaves together with the fried cumin and mustard seeds.
It is typical to eat it poured over rice. As mentioned earlier, it is in itself not a filling dish, rather consider it a very flavourful sauce for your rice.
If you want to learn more about Indian or Gujarati cooking, please take a look at the respective regional pages. You’ll find further recipes, alongside tips and the background of the cuisine.
Gujarati Kadhi – typical Gujarati dish made from curd and gram flour
Ingredients
For the
- 3 cups sour curd
- 2 cups water
- 3 Tbsp. gram flour
- ½ tsp. turmeric powder
- 3 tsp. jaggery (can be substituted with brown sugar)
- salt to taste
- 2 green chili slit
- 1 inch ginger grated
- a few stalks coriander green
For the tempering
- 1 Tbsp. oil
- 1 tsp. mustard seeds (indian)
- 1 tsp. cumin seeds
- 2 pinches asafoetida powder
- 1 sprig curry leaves
- 1 inch cinnamon
- 5 cloves
- 4 red chili dried, whole
Instructions
- Mix the curd, water, gram flour, jaggery, turmeric and salt to taste together in a pot, whisk well.
- Slice the chillies in half, grate the ginger finely, add both to the pan and whisk it again.
- Bring to a boil over medium heat, stirring occasionally. Switch off the stove and keep it aside.
The tempering
- In a separate small pan, prepare the tempering. Heat up the oil on low to medium heat. Add mustard and cumin seeds and wait until they splatter properly. Best ia to add the mustard seeds a bit before the cumin, as the cumin tends to get really dark otherwise.
- Then add the asafoetida, cinnamon (broken into two or three bits), cloves, the curry leaves and the red chillies.
- Fry it for about 15 seconds and pour everything, while it's still hot, into the curd-gram mix.
- Add finely chopped coriander and stir it once. Use some of the coriander to garnish.Enjoy!
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Notes
Link to the source recipe: https://thephotowali.wordpress.com/2018/03/22/gujarati-kadhi-recipe/amp/
Cooked with love on From zero to curry.
