Gujarati Kadhi Recipe

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 4 cups water
• 2 cups plain yogurt
• 2 tablespoons chickpea flour (besan)
• 4 green chile peppers, halved lengthwise
• 1 tablespoon minced fresh ginger root
• 1 tablespoon white sugar, or to taste
• teaspoon ground turmeric
• Salt to taste

Tadka:

• 1 tablespoon vegetable oil
• 1 tablespoon ghee
• 2 dried red chile peppers, broken into pieces
• 1 sprig fresh curry leaves
• teaspoon cumin seeds
• teaspoon mustard seed
• 1 pinch asafoetida powder

Other:

• cup chopped cilantro leaves

Directions

1. In a large saucepan, combine water, yogurt, and chickpea flour. Stir until the mixture is smooth.
2. Add the green chile peppers, ginger, sugar, turmeric, and salt to the saucepan. Stir everything together.
3. Bring the mixture to a boil, then immediately reduce the heat to low. Let it simmer for 5 to 10 minutes.
4. For the tadka, heat vegetable oil and ghee together in a small skillet over medium heat.
5. Once the oil-ghee mixture is hot, fry the dried red chile peppers, curry leaves, cumin seeds, mustard seeds, and asafoetida powder until the seeds begin to splutter.
6. Pour the prepared tadka into the saucepan with the yogurt mixture and stir to combine.
7. Add chopped cilantro leaves and mix well.
8. Serve hot and enjoy!

Nutrition Facts (per serving)

Nutrition Information	Per Serving
Calories	185
Total Fat	9g (12%)
Saturated Fat	4g (19%)
Cholesterol	16mg (5%)
Sodium	100mg (4%)
Total Carbohydrates	19g (7%)
Dietary Fiber	1g (5%)
Total Sugars	14g
Protein	8g (17%)
Vitamin C	111mg (124%)
Calcium	263mg (20%)
Iron	1mg (7%)
Potassium	508mg (11%)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History of Gujarati Kadhi

Gujarati Kadhi is a beloved dish from the western Indian state of Gujarat, famous for its balance of sweet, sour, and spicy flavors. The dish has been a staple in Gujarati cuisine for centuries and is typically made with yogurt and chickpea flour, which give it a rich, creamy texture. Historically, kadhi was prepared to accompany rice during festive meals, family gatherings, and even during fasting periods due to its easily digestible nature. Over time, the recipe has been adapted across generations, with minor variations in spices and ingredients depending on regional preferences.

Regional Variations and Features

While the base of Gujarati Kadhi remains consistentyogurt, chickpea flour (besan), and a medley of spiceseach region within Gujarat has its own take on the dish. In some areas, the kadhi is made sweeter, with a more pronounced sugar profile, while in others, it leans more toward a tangy, spicy flavor. The use of ghee and cumin seeds in the tempering (tadka) is standard, but certain variations might include the addition of ingredients such as curry leaves, mustard seeds, or dried red chilies to enhance the flavor. Some variations are enriched with vegetables like okra or bottle gourd, making it a hearty meal.

How is Gujarati Kadhi Different from Other Similar Dishes?

Gujarati Kadhi stands out from other regional kadhis due to its unique combination of sweet and sour flavors. Unlike the Punjabi or Rajasthani kadhis, which often feature a more pronounced tanginess from yogurt and spices like asafoetida, Gujarati Kadhi is typically sweeter, with sugar being a key ingredient. Additionally, the use of chickpea flour (besan) as a thickening agent gives the dish a smooth, velvety consistency. While many other Indian curries are known for their heavy use of onions, garlic, and meat, Gujarati Kadhi is completely vegetarian, often served as a light, refreshing accompaniment to rice.

Where is Gujarati Kadhi Typically Served?

Gujarati Kadhi is commonly served with steamed rice and forms an essential part of a traditional Gujarati thali. It can be enjoyed as a comforting meal during the day, particularly with khichdi (a dish made of rice and lentils), or as a side dish accompanying a larger meal. Its mild, soothing flavors make it an ideal dish for hot weather, providing relief from the heat while also being highly nutritious. It is a popular dish at weddings, festivals, and other celebratory occasions in Gujarat.

Interesting Facts About Gujarati Kadhi

1. Health Benefits: The yogurt in the kadhi provides probiotics, promoting a healthy digestive system. The chickpea flour adds protein and fiber, making the dish filling and nutritious. 2. Fasting Food: Gujarati Kadhi is often included in fasting meals during Hindu festivals, as it is light on the stomach but still rich in flavor and nutrients. 3. Sweet and Sour Harmony: The balance of sugar and sour yogurt is what truly defines Gujarati Kadhi. The sweetness comes from sugar, while the tartness of the yogurt adds a refreshing contrast. This sweet-and-sour flavor profile is a hallmark of many dishes in Gujarati cuisine.

FAQ about Gujarati Kadhi Recipe

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