Ingredients for Gujarati Kadhi
- Buttermilk
- Gram Flour
- Salt to taste
- Green Chili Paste
- Ghee
- Asafoetida Powder
- Cumin Seed
- Clove
- Cinnamon Stick
- 1 sprig curry leaves
- 2 tablespoons grated jaggery (or to taste)
- Fresh Coriander Leaves
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How to Make Gujarati Kadhi
- In a mixing bowl, whisk together the besan (gram flour) and yogurt until completely smooth and lump-free.
- Gradually whisk in 4 cups of water, ensuring no lumps remain. Set aside.
- Peel, wash, and dice the radish into small, even pieces.
- Wash the ladyfingers (okra), pat them dry, and cut them in half.
- Grate the jaggery using a grater.
- In a large pot, combine the yogurt mixture, diced radish, halved ladyfingers, grated jaggery, and chopped green chilies. Mix well.
- Bring the mixture to a boil over medium heat, then reduce heat to low. Simmer, stirring frequently, until the kadhi thickens to your desired consistency (about 15-20 minutes).
- Season with salt to taste.
- While the kadhi simmers, heat the oil in a small pan. Add the fenugreek seeds and cumin seeds. Once the seeds begin to crackle, add the curry leaves and asafoetida powder. Sauté for a few seconds until fragrant.
- Pour the tempering (tadka) into the cooked kadhi. Mix gently.
- Serve the Gujarati Kadhi hot with steamed rice or roti. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
49g
Fat
15g
Carbs
4g
