Gujarati Kadhi.

Gujarati Kadhi is a yoghurt based sweet and sour soup flavoured with ginger and curry leaves eaten with mutter pilaf or plain boiled rice. It is traditionally served as one of the components in a gujarati thali. It is very popular in the Northern and Western states of India.

What is the difference between Gujarati Kadhi and Other types of Kadhi?

Gujarai Kadhi tends to have avery sweet and sour taste and it is thiner compared to Kadhis from other states. It is usually free of colour and make a whitish, creamy colour taken on by the chick pea flour. It is tempered with lots of curry leaves, green chillies and seasoned  with  salt and jaggery.

Punjabi Kadhi or Rajasthani Kadhi usually has a very deep yellow colour and is a lot more thicker. These kadhi's also have fritters, vegetables and many more spices added to them and tend not to have the sweet and sour taste like the Gujarati Kadhi.

What are the key ingredients for making Gujarati Kadhi?

Key Ingredients in Kadhi are Chick pea flour, sour yoghurt and jaggery, curry leaves, fenugreek seeds, cumin seeds, green chillies, ginger, red dried chillies and fresh coriander with salt to taste.

Cuisine Type:

Gluten free

Vegetarian

Can I make vegan Kadhi?

Yes you can make vegan kadhi by using an alternative yoghurt such as soya yoghurt, You can give it a sour taste by adding a squeeze of lemon Juice.

Can I substitute the jaggery ?

You can add any type of sweetener to replace the jaggery if you want to cut out o natural sugars.

What can I serve my Kadhi with?

Kadhi goes usually served with plain boiled rice or pilaf rice or jeera rice.

 

Gujarati Kadhi

Main Course

Gujarati

Yield: 4

Author: Nayna Kanabar

Gujarati Kadhi

A Yoghurt based sweet and sour soup flavoured with ginger and curry leaves eaten with mutter pilaf or plain boiled rice.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 200g natural yoghurt (sour yoghurt is better)
• 400 ml water
• 1 tablespoon chick flour
• 1/2 tablespoon fresh crushed ginger
• 1/2 teaspoon fresh crushed green chilies
• 1 tablespoon jaggery(gor)
• 1 dry red chilli
• 4-5 curry leaves
• 1/4 teaspoon jeera
• 1/4 teaspoon dry methi seeds
• 1 teaspoon salt
• 1/2 tablespoon oil
• 1 tablespoon finely chopped fresh coriander.

Instructions

1. Whisk water, yoghurt and besan (chick pea flour) together.
2. In pan heat oil, when hot add jeera, methi seeds, dry red chili and curry leaves.
3. Next add the yoghurt mixture , add green chilies, ginger, salt and gor.
4. Keep stirring the mixture until it starts to simmer, keep stirring until all the raw taste of besan has gone and kadhi has slightly thickened.(If u leave the kadhi and stop stirring it will split so keep stirring continuously)
5. Once kadhi comes to boil, reduce heat and simmer for another 5 mins.
6. Adjust taste to preference by adding more salt or gor depending on your taste. (should taste sweet and sour)
7. Turn off heat and leave kadhi uncovered otherwise it will split again.
8. Garnish with fresh chopped coriander

Notes

To avoid splitting the kadhi needs continuous stirring.

Once cooked leave uncovered to reach room temperature before covering.

Nutrition Facts

Calories

207.20

Fat (grams)

11.08 g

Sat. Fat (grams)

3.33 g

Carbs (grams)

15.25 g

Fiber (grams)

0.69 g

Net carbs

14.56

Sugar (grams)

7.56 g

Protein (grams)

11.91 g

Sodium (milligrams)

1062.01 mg

Cholesterol (grams)

28.20 g

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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