Best 2 Gujarati Kadhi Recipes
Gujarati Kadhi is a traditional Gujarati dish originating from the Indian state of Gujarat. It is a yogurt-based curry with a slightly sweet and tangy flavor. The primary ingredients are yogurt, chickpea flour, and spices, and it is often served with rice or roti. Kadhi is a versatile dish that can be customized to suit individual tastes, with variations in the spices and vegetables used. This article will provide a comprehensive guide to making the perfect Gujarati Kadhi, from selecting the right ingredients to cooking techniques and serving suggestions.
Here are our top 2 tried and tested recipes!
GUJARATI KADHI
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
GUJARATI KADHI
My friend Jigna who is from Gujarati taught me this tasty recipe.. I hope you enjoy this as I did... Goes well with rice...
Provided by Nurturing
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together besan (gram flour) and yogurt thoroughly. Add 4 cups water and mix again. Peel, wash and cut radish into small dices. Wash, dry and cut ladyfingers into half. Grate jaggery. Now combine yogurt mixture, vegetables, jaggery and green chilies. Cook until mixture returns to medium thick consistency stirring all the time. Adjust salt. Heat oil, add fenugreek seeds, cumin seeds, curry leaves and asafetida powder. When the seeds crackle add it to kadhi, mix well. Serve hot.
Tips:
- Use sour yogurt: For the best flavor, use yogurt that is slightly sour. This will give the kadhi a tangy flavor that is characteristic of Gujarati cuisine.
- Don't overcook the yogurt: When adding the yogurt to the boiling water, be careful not to overcook it. Overcooked yogurt will curdle and give the kadhi a grainy texture.
- Use a variety of vegetables: Kadhi is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as potatoes, carrots, peas, or green beans.
- Make it your own: There are many different ways to make kadhi. Feel free to experiment with different ingredients and spices until you find a recipe that you love.
Conclusion:
Kadhi is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and is a perfect meal for a weeknight dinner. With so many different variations, there is sure to be a recipe for kadhi that everyone will enjoy. Kadhi is a Gujarati dish that is made with yogurt, chickpea flour, and a variety of vegetables. It is a popular dish in Gujarat and is often served with rice or roti. Kadhi is a good source of protein, calcium, and iron. It is also a low-fat dish that is easy to digest. If you are looking for a delicious and healthy meal, kadhi is a great option.
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