Gujarati kadhi is a sweet and tangy yogurt based that is thickened with gram flour. It’s topped with a tempering. Every gujju household has their own way of making this. Growing up I HATED kadhi, my mom LOVED it but my dad & I hated it. So it was only made maybe 2-3 times a year. Either you are a dal person or khadi person! I’m totally a dal girl, but after getting married things changed a bit. My husband’s baa makes REALLY good kadhi, I still love my dal but I actually like this recipe. Traditionally it’s sweet and tangy but my in-laws don’t add sugar in it. Maybe that’s why I like it, since a lot of you asked me for the recipe here is my mil/ baa’s recipe!! Hope you guys like it. Tag me if you make it @zheelicious.
Stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Makes: 5-6 servings |
Ingredients:
- 1 ½ cups yogurt (whole milk or reduced fat)
- ⅓ cup sour cream (optional)
- 2 inch ginger, grated
- 5 garlic cloves, grated
- 3 green thai chilies, crushed
- 2 inch fresh mango turmeric (pale yellow), grated (optional)
- 2 cups water
- 2 tbsp Gram flour (chana lot)
- ¼ tsp turmeric powder
- Salt to taste
- Cilantro, chopped
Tempering/ Vagar:
- 1 tbsp ghee
- 1 tsp cumin seeds
- 6-7 curry leaves, fresh or dried
- ¼ tsp asafetida (hing)
- 3 whole cloves
- 3 whole cardamom
- 2 red dried chilies
Directions:
- In a cooking pot add yogurt, sour cream, ginger, garlic, chillies, fresh turmeric, 2 cups of water, and salt. While whisking, add in gram flour, keep wishing so it doesn’t get chunky. Set this pot aside until ready to cook.
- In a small pot heat the ghee, once ghee is hot add in cumin seeds. Once the cumin seeds start to splutter add asafetida, curry leaves, cloves, cardamom, red dried chilies. Turn off the heat and add it to the kadhi mixture.
- Pour the vagar/tempering on the kadhi and add turmeric powder.
- Cook the kadhi on medium heat until it comes to a boil. Make sure to keep stirring it every couple of minutes. Turn off the heat, garnish with cilantro.
- Stir the kahdi every few minutes even when the heat is off, this will prevent the kadhi from separating and having 2 layers.
- Serve hot!
Notes:
- You can blend ginger, garlic, green chilies, and fresh turmeric and add that as well.
- If you don’t have thai chilies you can use jalapeno or serrano pepper.
- If you are not using sour cream, use the same amount of full fat yogurt.
- You can add sugar to this if you like your khadi sweet, our family prefers it this way.
- You can prep you kahdi ahead of time and just leave the boiling right before eating.
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