Sweet and Spicy Gujarati Kadhi Recipe
Kadhi a traditional preparation of sour curd, besan and spices. Every home has its own recipe of making Kadhi. Punjabi Kadhi is made with deep fried besan pakoras and is thick in texture whereas Gujarati Kadhi is plain, thin and sweet in taste. This is easy and quick to make as compared to Punjabi Kadhi. You can simply serve it with steamed rice, khichdi or vegetable pulao. This combination makes a light dinner. If want other kadhi recipes, do check it out Punjabi Kadhi Pakora and Besan Onion Pakora Kadhi.
Prep Time- 10 minutes
Cook Time- 20 minutes
- 3 cups sour curd
- 2 tablespoon besan (gram flour)
- 1 teaspoon ginger-green chili paste
- Salt to taste
- 1 teaspoon Jaggery/Sugar
- For Tempering
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 fenugreek seeds
- 1/4 mustard seeds
- 2-3 cloves
- 1 inch cinnamon stick
- Asafoetida- a pinch
- 1 dry red chilli
- 6-7 curry leaves
- Fresh coriander leaves
How to make Sweet and Spicy Gujarati Kadhi Recipe
Step 1: Mix curd and besan/gram flour in a bowl to a smooth batter using blender. Make sure there are no lumps. Pour 2 cups of water in the mixture and mix it well.
Step 2: Take a deep bottomed kadai, transfer this mixture and bring it to a boil on low flame. I have used mud kadai here.
Step 3: Add ginger-green chili paste, salt and sugar in it. Cook it on low flame for 10-15 minutes until the raw smell of besan goes away.
Step 4: In the meantime, let’s prepare the tempering. Heat oil in another kadai, add cumin seeds, mustard seeds, fenugreek seeds, cloves, cinnamon, dry red chili, asafoetida and curry leaves. Saute on low flame. Pour this tempering over the Kadhi and mix well.
Step 5: Then, let it boil for another 5-6 minutes.
Step 6: Turn off the heat, garnish it with fresh coriander leaves and serve hot.
Happy Cooking 🙂