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Gujarati Kadhi

Gujarati Kadhi is a traditional Gujarati Indian recipe for a classic thin curd-based curry flavoured with a simple tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Gujarati Kadhi.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

2

Rating:

Tags : CurryVegetarian RecipesSpice RecipesMilk RecipesIndian Recipes

This is a classic curd-based curry from Gudjarat. In this case this is an authentic recipe thickened with besan (gram/chickpea flour) and flavoured with a spiced tempering. This is a thinner curry with a sweet and sour taste. It is sometimes called 'yoghurt' curry in English, though this is a misnomer as traditionally curd is used (though you can substitute thick yoghurt where curd is not available). Typically this is served with a rice-based accompaniment. This recipe really requires a sour (rather than sweet) curd. So, if curd is not available your best substitute is 500ml (2 cups) sour buttermilk and 180ml (3/4 cup) water as a substitute for the 180ml (3/4 cup) curd and 500ml (2 cups) water given in the recipe below.

Ingredients:

For Kadhi Base:
180ml (3/4 cup) sour Curd (Yoghurt)
500ml (2 cups) Water
2½ tbsp Besan (Gram/Chickpea Flour)
3/4 tsp ginger-garlic paste
1 green chilli
1/2 tsp Garlic, crushed
1 tbsp Sugar
Salt, to taste

For the Tempering:
1 tbsp Oil or Ghee
1/4 tsp Cumin Seeds
1/8 tsp Fenugreek Seeds
1/4 tsp Mustard Seeds
2-3 Cloves (optional)
1 Cinnamon stick, broken into 2-pieces
1 Dry Red Chilli, broken into 2-pieces
7-8 Curry Leaves
Coriander Leaves, to garnishing

Method:

Combine the ginger-garlic paste, green chilli and garlic in a small food processor with 2 tbsp water and process to a puree.

Beat together the curd and gram flour until smooth with no lumps. Add the water and beat once again to combine.

Place a pan, kadai or wok over medium heat. Add the curd and gram mixture and bring to a boil. Stir in the chilli-ginger-garlic paste and sugar then season to taste with salt. Stir to combine, bring to a simmer, reduce the heat to low and continue simmering for 10 minutes. You should end up with a runny liquid — if too thick add a little water.

Place a small pan over low heat. When the pan is hot add the oil or ghee, followed by the cumin and fenugreek seeds. When they start to splutter add the cinnamon, cloves, cumin seeds, chilli and curry leaves. Stir-fry for about 40 seconds, or until the curry leaves are blackened.

Take off the heat and pour over the kadhi sauce. Mix well to combine then bring to a boil and cook for 3 minutes.

Take off the heat, turn into a warmed serving dish and bring to the table.