Traditional Gujarati Kadhi Recipe

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while buttermilk is often cheaper.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more accessible.

green chilies

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Bell peppers provide a milder flavor, while cayenne is often less expensive.

In a large mixing bowl, mix together yogurt, chickpea flour, ginger, chilies, salt, and sugar to make a lump-free mixture.

Add water and mix well.

Heat vegetable oil in a pan over medium heat.

Once the oil is hot, add cloves, cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafetida, and dry red chilies, and let them crackle for 5-6 seconds.

Now add the yogurt and chickpea flour mixture to the pan and mix well.

Bring the mixture to a boil. Stir frequently to prevent the kadhi from sticking at the bottom of the pan or spilling over.

Once the kadhi comes to a boil, reduce the heat to low.

Cook for 12-15 minutes until the besan is cooked well and the kadhi thickens, stirring frequently.

If there is raw taste of besan, then cook the kadhi for another 2-3 minutes.

Check for salt and add more if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens