Gujarati Kadhi Food

GUJARATI KADHI

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.

GUJARATI KADHI

Steps:

• In a bowl mix the gram flour (besan), green chilly-ginger paste, yogurt, sugar and salt with water.
• Beat to a smooth mixture without any lumps.
• In a saucepan heat oil. Keep the heat to low. First add mustard seeds and let them crackle and splutter.
• Then add cumin seeds, cinnamon stick, cloves, curry leaves, broken and deseeded red chilies, fenugreek seeds and asafoetida (hing). Fry on a low heat for a minute taking care not to burn the spices.
• Add the yogurt-water mixture which we had prepared earlier. Stir and mix well.
• Give a boil first on medium-low to medium heat. Then simmer for 5 to 7 minutes more or as required on low to medium-low heat. There should be no raw taste of besan.
• Continue to stir in between and often to avoid lumps from getting formed while the kadhi is cooking.
• Once done garnish with chopped coriander. Serve Gujarati kadhi hot or warm with steamed rice or phulka accompanies with a vegetable side dish, pickle and salad.
• Any leftover kadhi can be consumed on the same day.

FARALI KADHI RECIPE

Steps:

• In pan dry roast the peanut and then let it get cool for sometime.
• Peel off the skin and roughly grind the peanut in the mixture.
• Keep the potato to boil. Once boiled peel the skin off the skin and mash it.
• In bowl put the yogurt and whisk it.
• Add the roasted peanut and smashed boiled potato and mix well and keep the mixture aside.
• In another pan add oil and add cumin seeds, cloves, cinnamon stick, curry leaves and let the cumin seeds become light brown in color .
• Add chopped ginger and green chili and cook for a min.
• Now time to add the yogurt mixture and continuously stir it till it boil then add the salt to taste.
• Cook for about 7-8 min and the tasty farali kadhi (fasting kadhi) is ready to serve.

GUJARATI KADHI (GRAM FLOUR AND YOGURT CURRY, GUJARATI STYLE)

Steps:

• Make the yogurt and gram flour base. In a large bowl, mix the yogurt, gram flour, green chilies, and ginger paste. Add the water and whisk until there is no visible gram flour lumps, which will take about 2 minutes.
• Make the tempering. In a pot over medium flame, add the Ghee and heat. Add the cumin seeds and cook them until they sizzle and you hear a crackling sound. Add curry leaves and Hing, and cook for 30 seconds. Add the round chilies, mustard seeds, cloves, cinnamon, and fenugreek seeds. Cook all spices for about 2 minutes.
• Combine the base with the tempering. In the same pot as the tempering, add the yogurt and gram flour base. Cook the Kadhi until it thickens and the raw taste of the gram flour disappears, or for about 7 to 8 minutes.

GUJARATI KADHI

Steps:

• In a large bowl, whisk together yogurt and besan. Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter.Also add in the sugar and mix. Set it aside.
• Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili.
• Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop.
• Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color.
• Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.
• Close the pot with it's lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the "- +" button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
• Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste.
• Garnish Gujarati Kadhi with cilantro and serve with boiled rice.

GUJARATI KADHI

Steps:

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

GUJARATI KADHI

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.

GUJARATI KADHI

Steps:

• In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed.
• In a vessel, add ghee and let it heat on medium-high heat. Then add rai, cumin seeds, fenugreek seeds, hing, cinnamon stick, bay leaf, cloves, dry whole chili, curry leaves. Saute them for a minute. Make sure not to burn.
• Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds.
• Add the yogurt mixture while stirring continuously.
• Add salt, sugar. Keep stirring until it starts to boil. (We don't want the kadhi to curdle)
• Once boiled, keep on low and simmer for about 10-12 minutes.
• Garnish with cilantro and serve with rice, khichdi, or roti.

GUJARATI KADHI | TRADITIONAL GUJARATI KADHI | HOW TO MAKE GUJARATI KADHI

Steps:

• For gujarati kadhiTo make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.Add 3 cups of water and mix well and keep aside.Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.When the seeds crackle, add the asafoetida and sauté for a few seconds.Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.Reduce the flame and simmer the gujarati kadhi for 10 to 12 minutes, while stirring occasionally.Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.
• For the Gujarati kadhi recipe, in a large bowl, add the curd. Add the besan. Besan helps in thickening the Gujarati kadhi on cooking. Add 3 cups of water. If you like thick texture of Gujarati kadhi, then increase the quantity of besan or reduce the quantity of water added. Using a whisk, mix well till no lumps remain. You can use hand blender too. It is very important to whisk till smooth. The curd-besan mixture should be lump-free. A wired whisk is best to use as it makes it easier to remove any extra lumps. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn. Add the prepared curds-besan-water mixture. Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi. Add salt and sugar. At my home, we use jaggery as a sweetener in the Gujarati kadhi recipe. Some people even add turmeric powder to give a yellowish tinge to the Gujrati kadhi, you can try adding that too if you want. Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn't settle down. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the kadhi will not curdle. Garnish with coriander. Serve the Gujarati kadhi hot with rotli, puran poli and khichdi. If you enjoyed our Gujarati kadhi recipe, then check out 50+ Gujarati dals/ kadhi recipe collection to explore something new.