Khadi is a sweet and tangy yogurt flavored thick curry popularly in India.
To all those who do not know, kadhi is a yogurt based dish to which gram flour/ besan is added, tempered and then simmered with spices. Every region in India has their own way of making kadhi, like Punjabi, Rajasthani, Maharashtrian, Sol kadhi and so on.
Coming back to Gujarati Kadhi; It is a basic part of Gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture made thick using gram flour. The taste of Khadi can be made to differ using pakoras and koftas as per individual likings. In fact, every family has their own Gujarati kadhi recipe.
Preparation Time: 15 – 18 minutes
Ingredients for Gujarati Kadhi recipe:
- Gram flour/ (besan) 2 tablespoons
- Yogurt 2 cups
- Ginger-green chili paste 1 tablespoon
- Ghee 2 teaspoons
- Fenugreek seed 1/2 teaspoon
- Mustard seeds 1/2 teaspoon
- Cumin seeds (jeera) 1/2 teaspoon
- Asafoetida a pinch
- Cinnamon 1 inch sticks
- Cloves 3-4
- Dried red chilies – broken into 2
- Curry leaves 8-10
- Sugar 1 teaspoon
- Fresh coriander leaves chopped a few sprigs
Method for preparing Gujarati Kadhi:
- Whisk together gram flour/ besan and yogurt till no lumps remain and forms a smooth mixture. Add ginger-green chili paste and 2 cups water and mix well. Add salt and mix.
- Take a deep non-stick pan and add the besan- yogurt mixture and bring to a boil for 2 minutes, while stirring continuously. Cook till the mixture thickens slightly. Add sugar and mix well.
- For seasoning, heat ghee in a small pan, add fenugreek seeds, mustard seeds, and red chilies once they start spluttering add cumin seeds, asafoetida, cinnamon, cloves, and curry leaves and pour this seasoning over the yogurt mixture. Mix well.
- Add chopped coriander leaves and mix again. Serve hot with steamed basmati rice.
Chef’s Tips from Master Kitchen:
- This simple dish requires tact and perfection, which comes from practice. Remember never to boil the kadhi on a high flame as it tends to curdle.
- Do remember to add salt while preparing the yogurt-besan mixture. As by doing so, it prevents separation of curd from Kadhi and you will get the nice silky texture.
- Tastes best with hot steamed basmati rice, can also be served with rotis.