Gujarati Kadhi
A thin, gently sweetened curd and gram flour curry perfumed with cloves, cinnamon and curry leaves, ladled generously over rice at the end of a Gujarati meal.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 8 g
- carbs
- 14 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Whisk the curd, besan (gram flour) and 500 ml water together until smooth and lump-free.
- 2
Add the ginger-green chilli paste, jaggery and salt.
- 3
Bring to a gentle boil over medium heat, stirring often so it does not split. Simmer for 10-12 minutes until slightly thickened.
- 4
Heat ghee (clarified butter) in a small pan. Fry mustard and cumin seeds, cloves, cinnamon, dried red chilli and curry leaves until they crackle.
- 5
Pour this sizzling spiced oil into the simmering kadhi.
- 6
Simmer for 2 more minutes. Garnish with coriander before serving.
Chef's tips
Whisk the besan into the curd thoroughly before heating to avoid lumps. Stir often while boiling so the sauce does not split.
Ingredient substitutions
- sour curd → fresh curd with a squeeze of lemon
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low heat, stirring continuously.
Common mistakes to avoid
- •Boiling too hard without stirring, which makes the curd split.
Serving suggestions
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