Kadhi ( Gujarati Recipe)
by Tarla Dalal
Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with amazing 20 images.
Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Gujarati kadhi is a very famous Gujarati preparation and is often cooked on a daily basis.
This simple dish requires tact and perfection, which comes from practice. Remember never to boil the Gujarati kadhi on a high flame as it tends to curdle. The recipe isn’t a complex one all you need to do to get your kadhi right is to take care of the measurements.
See how to make healthy Gujarati kadhi? Simple, all you have to do is drop the sugar or jaggery from the Gujarati kadhi recipe. Since the kadhi is made mainly from curd and besan, it is healthy.
To make Gujarati kadhi, combine curd and besan in a deep bowl and whisk well until no lumps. Add water, mix well and keep aside. Further for the tempering, take oil in a kadhai add mustard seeds and cumin seeds let them crackle. Make sure you take a big kadhai or the kadhi might over flow. Next, add asafoetida and curry leaves. Add the besan-curd water mixture. Further to enhance the taste of our kadhi, add ginger-green chilli paste. Further add sugar and salt. Tradionally, jaggery is added but you can add whatever is available and you can also add a pinch of turmeric to add colour to the kadhi. Mix it very well and let it simmer on medium flame, make sure the flame is not high of it will curdle. Let it boil for 8-10 mins and stir occasionally. Garnish kadhi with coriander and serve with khichdi, puran poli or masala bhaat . We have our Gujarati kadhi with jeera rice and veg pulao at home.
If you want your traditional Gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi!
Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis.
Enjoy Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with detailed step by step photos and video below.
Kadhi ( Gujarati Recipe) recipe - How to make Kadhi ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Kadhi
2 cups fresh curd (dahi)
5 tbsp besan (bengal gram flour)
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
2 pinches of asafoetida (hing)
5 curry leaves (kadi patta)
salt to taste
1 tsp ginger-green chilli paste
2 tbsp sugar
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Kadhi
rotli
puran poli
khichdi
For the kadhi
- For the kadhi
- To make {span class="bold1"}kadhi{/span}, combine the curds and besan in a deep bowl and whisk well till no lumps remain.
- Add 3 cups of water and mix well and keep aside.
- Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the prepared curds-besan-water mixture, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.
- Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally.
- Garnish the {span class="bold1"}kadhi{/span} with coriander and serve hot with rotli, puran poli and khichdi.
Kadhi Video, Gujarati Kadhi by Tarla Dalal
For the Gujarati kadhi recipe
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For the Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | in a large bowl, add the curd.
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Add the besan.
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Add 3 cups of water. If you like thick texture of kadhi, then increase the quantity of gram flour 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.
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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 sugar. Many Gujarati household use jaggery as a sweetener in the Gujarati kadhi recipe. You can use whatever is available. Some people even add turmeric powder to give a yellowish tinge to the kadhi, you can try adding that too if you want.
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Add salt to taste.
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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.
- 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.
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Garnish with coriander and serve the Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | hot with rotli, puran poli and khichdi.
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This Gujarati kadhi | healthy Gujarati kadhi recipe | besan kadhi | is light on the stomach, but you can add pakoras or vegetables to make dapka kadhi, bhinda ni kadhi or bajra roti in kadhi.
| Energy | 241 cal |
| Protein | 8.2 g |
| Carbohydrates | 24.2 g |
| Fiber | 2.9 g |
| Fat | 10.1 g |
| Cholesterol | 16 mg |
| Vitamin A | 206.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 33.3 mcg |
| Calcium | 220.5 mg |
| Iron | 1.2 mg |
| Magnesium | 43.4 mg |
| Phosphorus | 192.1 mg |
| Sodium | 32.7 mg |
| Potassium | 225 mg |
| Zinc | 0.3 mg |