Gujarati Kadhi recipe with step by step photos
To make Gujarati Kadhi recipe-
For the Gujarati kadhi recipe, in a large bowl, add the curd.
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Add the besan. Besan helps in thickening the Gujarati kadhi on cooking.
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Add 3 cups of water. If you like thick texture of Gujarati kadhi, then increase the quantity of besan or reduce the quantity of water added.
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Using a whisk, mix well till no lumps remain. You can use hand blender too. It is very important to whisk till smooth. The curd-besan mixture should be lump-free. A wired whisk is best to use as it makes it easier to remove any extra lumps.
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Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow.
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When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn.
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Add the prepared curds-besan-water mixture.
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Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi.
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Add salt and sugar. At my home, we use jaggery as a sweetener in the Gujarati kadhi recipe. Some people even add turmeric powder to give a yellowish tinge to the Gujrati kadhi, you can try adding that too if you want.
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Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn’t settle down.
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Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the kadhi will not curdle. Garnish with coriander.
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Serve the Gujarati kadhi hot with rotli, puran poli and khichdi.
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If you enjoyed our Gujarati kadhi recipe, then check out 50+ Gujarati dals/ kadhi recipe collection to explore something new.