Gujrathi kadhi

This recipe was sent to me by Aruna few months back. I forgot to try it for a long time. Last week when I was going through her mails, I found this. Aruna said, “This is a little sweet version of Kadhi served with Gujarathi thali – the white colour one. I got this recipe from a Gujarathi collegue of mine in my ex office”.

I have tasted Gurjathi thali only once back in 2002 in San Diego. I loved it, but never got an opportunity to try it again. When I tried this kadhi, I liked it.

Ingredients:
2 cups sour and thick buttermilk (or yogurt/curd)
1.5 tbl spn besan(gram flour)
1 tea spn chili-ginger paste
3-4 curry leaves
1 tbl spn sugar
2-3 strands coriander leaves
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch asafoetida
1 tbl spn ghee
Salt

I added pinch of turmeric to this as Aruna had mentioned in the notes.

Method:
Make a mixture of buttermilk/yougurt and besan. Heat Ghee, add cumin seeds, fenugreek seeds and asafoetida. Now add the buttermilk mixture and mix well. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.Bring it to a boil.
Here note that curry leaves are not added in ghee, they are added later on.

Variations:
1. Use haldi powder for yellow colour
2. Skip the sugar
3. Add the curry leaves in the ghee/oil
4. No asafoetida

Serves : 2-3

Preparation time : 15mins

18 Comments for “Gujrathi kadhi”

says:

hi Shilpa,
nice version of gujarati kadhi . Liked your picture too.
( just one thing i want to add – when we said it is gujarati kadhi it is supposed to be sweet in taste. this is the way kadhi is being prepared in gujarat .)
thanks .
-Pooja

says:

Gotto try this at home. Had this kadi in the restaurants and really liked it. I guess ghee gives a lot of flavor to this one.
Is punjabi pakodi kadi same as this? Does adding any pakoda to this make it punjabi pakodi kadi ?

pelicano

says:

hey…
i’ve made a kadhi from Gujerat VERY much like this one…it was sweet as well and also had cinnamon/dalchini….it seems many Gujerati dishes are sweet/sour that way….;-)
Manjula- from what i know, Punjabi kadhi/karhi is seasoned differently….in as many ways, of course, as there are families, but always more sour than sweet in taste and almost always having hing, haldi, jeera and mirchi…but never curry leaves….one recipe i’ve made has kalonji seeds in the final baghaar/tadke…also yoghurt/dahi/curd is used often as well instead of buttermilk. Shilpa or other readers might know more than me. but i love any kadhi…it is pure comfort food!!!

says:

Shilpa:
This is a great recipe. The secret to a great tasting Kadhi is to add a pinch of Cardamom (elaichi) powder to it, this not only gives it that great aroma but a fabulous flavor too….I also use just mustard, methi seeds and curry leaves in the ‘vaghar’ for a different taste….oh yeah, one more tip- add garlic chives towards the end, it tastes wonderful.

Cheers,Trupti

Rajasi

says:

some other variations could be addition of cinnamon and few cloves in the seasoning but no turmeric nor curry leaves. that tastes nice too. Thanks!

sangeetha

says:

hi
some add araroot powder instead of besan…which tastes better than besan.can try this…my gujrati friend also adds mooli (radish ) pieces while boiling gives a different taste.

Reshma

says:

Hi,

I was really amazed to see the Ankola Temple on this site (I know I’m too late).
Actually my mom is from Ankola & her acestors used to be incharge of the temple.
So felt really very nice. Apart from this, the recipes are really great.

says:

Hii folks,
i really loved this gujju’s kadhi. one more secret for flavour from cumin seed is which my grandma always used to do while tadka[seasoning] is before put in oil or ghee just keep the cumin seeds in ur palm n crush it by both the hands.then u do seasoning out of this cumin. its a excellent flavour!! thanks n send more recipies like this to me i like simple north indian dishes.
have a nice days folks. SPl thanks to Aruna also.

says:

I have always been a fan of Gujrati cooking, my dadi being a Gujrati. I would also add a piece of clove and some dalchini powder.
I wonder if some people also use jaggery to give the sweet taste, instead of sugar?

Swanand

says:

The buttermilk or yogurt that I get from the supermarket is not sour, How do I make it sour or from where can I buy it.Do we get it at Indian store? which brand?

Thanks!

Shilpa R

says:

Hi there … iv tried various variations…. i just have one question.. often the mixture curdles while cookin/ bringin to a boil…. how to avoid that or what to do/ follow so that doesnt happen…… i always wonder when i have the typical guju kadhi at functions / restaurants … how do they get sucha perfect consistency and taste .. i have wanted to make it that way at home but most often while on th gas …. it curdles… is there a tip to that…. slow /med /high flame? kindly let me know .. thanks 🙂

dipsy

says:

I make it with crushed jaggery. Add it just before boil. Also if curd is not sour you can add Kokkam syrup/ juice. To retain the whiteness in kadhi, try rice flour instead of besan.
Like Shilpa says, low is results in good flavor.

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