top of page

Gujarati Kadhi - Gujarath

Kadhi, or karhi, is a popular dish mainly consumed in South Asia. It consists of a thick gravy or soup based on gram flour, and it may contain vegetable fritters called pakora, which include dahi (yogurt) for a sour taste. It is often eaten with cooked rice or roti. Varieties of kadhi include those from Rajasthan, Maharashtra, Gujarat, Punjab, and Sindh, all of which are located in present-day India and Pakistan.


Kadhi is generally considered a staple everyday food in many parts of India and is thought to aid in digestion. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha, or rice. Gujarati and Rajasthani kadhi differ from the Uttar Pradesh variety. Gujarati kadhi is a little sweeter than the other variants because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras, and its consistency is slightly thinner. Gujarati kadhi may be made from buttermilk, which gives it a smoother texture compared to yogurt. Variations of this basic dish include the addition of certain vegetables, notably bhindi (okra); kadhi containing okra is known as bhinda ni kadhi. In Punjab, kadhi is a simple and quick winter meal. Unlike the rest of India, yogurt is not added — full-fat buttermilk is used instead. Depending on the region, kadhi is commonly tempered with red chili peppers, cumin, coriander seeds, asafoetida, and fenugreek seeds.


LETS GET COOKING:

Gujarati Kadhi

Course : Main dish


Cuisine : Indian




Prep time : 10 minutes




Process time : 10 minutes




Total time : 20 minutes


Ingredients:

  • Curd - 1 cup

  • Gram flour - 1/2 cup

  • Turmeric powder - 1 tsp

  • Sugar - 1 tsp

  • Salt - 1 tsp

  • Ginger-green chili paste - 1 tsp

  • Mustard seeds - 1 tsp

  • Cumin seeds - 1 tsp

  • Dried red chili - 2

  • Hing - 1/4 tsp

  • Curry leaves - 1 string

  • Oil - 1 tsp

Instructions:

  1. In a mixing bowl, take curd, gram flour, salt, sugar and turmeric powder and beat it well, add required water and beat again

  2. Add oil in tadka pan, once oil is heated add mustard seeds, cumin seeds, dried red chili, curry leaves and hing and mix

  3. Now add the tadka into beaten curd and mix

  4. Keep the curd in low flame and boil, until it forms slightly formyl and off the flame

  5. Serve hot with rice or chapathi

Pictorial :

curd
curd

besan flour
besan flour

salt
salt

sugar
sugar

turmeric powder
turmeric powder

beat
beat

ginger-green chili paste
ginger-green chili paste

water
water

beat again
beat again

oil
oil

mustard seeds
mustard seeds

cumin seeds
cumin seeds

curry leaves
curry leaves

hing
hing

dried red chili
dried red chili

add tadka into curd
add tadka into curd

mix
mix

boil
boil

serve hot
serve hot


SUBSCRIBE to my blog page for updates on new recipes.

little h kitchen is in Youtube, click the button below for more videos.



follow us in facebook and instagram link is given below.




Leave your comments, so that we can be in touch and talk more about each recipe.


 

5 views0 comments

Comentarios


bottom of page