Gujarati kadhi
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A thin, gently sweet and sour curd and gram flour soup tempered with ghee, cloves and curry leaves.
Region: GujaratOccasion: Everyday meals; with khichdi for supperTime: 25 minServes: 4Vegetarian
Ingredients
- 1 cup sour curd
- 2 tbsp besan
- 3 cups water
- 1 tsp ginger-green chilli paste
- 1–2 tbsp sugar or jaggery
- Salt to taste
- For tempering: 1 tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, 2 cloves, 1 small stick cinnamon, 1 dry red chilli, a pinch of hing, 8 curry leaves
- Chopped coriander
Method
- Whisk the curd, besan and water until completely smooth.
- Add the ginger-chilli paste, sugar and salt and pour into a pan.
- Bring to a boil on medium heat, stirring all the time so it does not split.
- Simmer for 8–10 minutes until it thickens slightly.
- Heat the ghee, add the tempering spices and curry leaves, and pour into the kadhi. Garnish with coriander.
History
Many regions of India make kadhi. The Gujarati style is thinner, white rather than yellow, and lightly sweet, without pakoras.
Significance
Kadhi and khichdi make the classic light Gujarati supper, and kadhi is served with rice in every Gujarati thali.