Kem Chho, Food Lovers! Let’s Make Delicious Gujarati Kadhi!

Namaste and Jai Shree Krishna to all my lovely readers! Chef Curry Do’pyaza here, ready to whisk you away on a flavorful journey to Gujarat! Today, we’re diving into the heart of Gujarati cuisine with a dish that’s as comforting as a warm hug: Gujarati Kadhi!

This isn’t just any yogurt-based curry; it’s a symphony of sweet, sour, and spicy notes that dance on your tongue. It’s the perfect dish to brighten up a dull day, and it’s incredibly easy to make.

When Do We Enjoy This Delightful Dish?

Gujarati Kadhi is a staple in Gujarati households, gracing our tables during festivals like Navratri, Diwali, and Janmashtami. It’s also a popular dish during the hot summer months as it has a cooling effect on the body. We Gujaratis love to pair it with khichdi, rice, or even enjoy it as a light and flavorful soup. It’s a versatile dish that fits right in at any occasion!

A Little Dip into History

Kadhi, in general, has ancient roots in Indian cuisine. Each region has its own unique twist. The Gujarati version is known for its distinct sweetness, thanks to the addition of sugar or jaggery. It is believed that Kadhi originated as a way to use up leftover buttermilk, transforming it into a delicious and nutritious meal. Smart thinking, right?

Let’s Get Cooking!

Preparation Time: 10 minutes
Cooking Time: 20 minutes

What You’ll Need (Ingredients):

Besan (Gram Flour): 2 tablespoons
Dahi (Yogurt): 1 cup, whisked smoothly
Pani (Water): 3 cups
Adrak (Ginger): 1 teaspoon, grated
Hari Mirch (Green Chilies): 1-2, finely chopped (adjust to your spice preference)
Cheeni (Sugar): 1-2 teaspoons (or adjust to your liking)
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Namak (Salt): To taste
Tel (Oil): 1 tablespoon
Rai (Mustard Seeds): 1/2 teaspoon
Jeera (Cumin Seeds): 1/2 teaspoon
Methi Seeds (Fenugreek Seeds): 1/4 teaspoon
Hing (Asafoetida): A pinch
Sukhi Lal Mirch (Dry Red Chilies): 1-2, broken into pieces
Curry Patta (Curry Leaves): 8-10

Step-by-Step Instructions:

Mix It Up: In a large bowl, whisk together the besan, dahi, and water until you have a smooth, lump-free mixture. Add the grated ginger, chopped green chilies, sugar, haldi powder, and salt. Give it a good stir!
Tempering Time: Heat the oil in a deep pan or pot over medium heat. Once the oil is hot, add the rai, jeera, and methi seeds. Let them splutter for a few seconds.
Aromatic Infusion: Add the hing, sukhi lal mirch, and curry patta. Sauté for a few seconds until the curry leaves start to crackle and release their fragrant aroma.
Kadhi Magic: Pour the besan-yogurt mixture into the pan. Stir continuously to prevent any lumps from forming.
Simmer and Stir: Bring the kadhi to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for about 15-20 minutes, or until it thickens slightly. The longer it simmers, the richer the flavor becomes!
Taste and Adjust: Give it a taste and adjust the seasoning according to your preference. Add more sugar if you like it sweeter, or more salt if needed.
Serve with Love: Garnish with fresh coriander leaves (optional) and serve hot with rice, khichdi, or roti.

Chef’s Tips for the Best Kadhi:

Smooth Operator: Make sure the yogurt is whisked well to avoid any lumps in the kadhi.
Low and Slow: Simmering the kadhi on low heat allows the flavors to meld together beautifully.
Adjust the Sweetness: The sweetness of Gujarati Kadhi is a personal preference. Adjust the amount of sugar to your liking.
Fresh is Best: Using fresh ingredients, especially yogurt and curry leaves, will elevate the flavor of your kadhi.

Different Ways to Cook Gujarati Kadhi:

Gas Stove: The traditional method, as described above.
Induction Stove: Follow the same instructions as the gas stove method.
Pressure Cooker: Not recommended, as the yogurt may curdle under pressure.
Oven: Not suitable for this recipe.
Microwave: Not recommended, as it’s difficult to control the consistency and prevent curdling.
Slow Cooker/Crockpot: You can adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker and cook on low for 4-6 hours.
Air Fryer: Not suitable for this recipe.

Nutritional Information (Approximate, per serving):

Calories: 150-200
Protein: 5-7g
Carbohydrates: 15-20g
Fat: 7-10g

Serving Suggestions:

Serve hot with steamed rice and a dollop of ghee.
Pair it with khichdi for a comforting and wholesome meal.
Enjoy it with roti or paratha for a satisfying lunch or dinner.
Garnish with fresh coriander leaves for a pop of color and flavor.
Serve with papadums for a satisfying crunch.

Now It’s Your Turn!

I hope you enjoyed this journey into the delicious world of Gujarati Kadhi. It’s a dish that’s close to my heart, and I’m excited for you to try it at home. Gather your ingredients, put on some good music, and let the aroma of this flavorful curry fill your kitchen.

Do try this delightful recipe and share the joy with your friends and family. Good food is meant to be shared, after all!

Happy cooking, and until next time, keep those pots simmering!

Yours truly,

Chef Curry Do’pyaza.