Kadhi is a spicy yogurt based sauce / thick gravy and it is a North Indian dish. Gujarati Kadhi is very famous and it is served along with rice or Khichdi. This recipe is from one of the face book groups I belong to. A wonderful person had posted recipe for this pyaaz wali Kadhi on this group. I followed her recipe and every time it worked perfectly for me.
This gravy has become part of our regular weekly meal plan. I make it so soften with slight variations of vegetables/ dumplings / fritters we add to the kadhi. My mom makes the best gujarati Kadhi, but I had so many disasters in making. Most of the times, my kadhi will have plenty of water floating on the top ( yeah, sign of curdled yogurt). The trick to making perfect kadhi is the ration of chickpea flour to yogurt and continuous stirring required while making the gravy (tips from the FB group)
Follow the directions as posted and I can guarantee you a authentic Gujarati Kadhi.
2. In a pan, heat oil over medium flame. When the oil is hot, add mustard seeds. When they splutter, add cumin seeds followed by fenugreek seeds , broken dry red chillies and hing
3. Add garlic and fry till they are light brown color. Then add sliced onions and fry till they are soft
4. Add Coriander powder, red chilli powder, turmeric powder. Mix everything together and fry for 2 minutes
5. Now, pour the curd and besan mixture to the pan. Next add 500 ml of water. Increase the flame to high. Using a whisk , start whisking the mixture continuously. Do not stop whisking. If you stop whisking, the yogurt might curdle
6. Whisk until the kadhi starts boiling. Once it starts boiling, reduce the flame to the lowest setting. You can stop whisking at this stage
7. Let the kadhi simmer on lowest heat for about 10 minutes or until oil floats on the top
8. Switch off the flame and garnish with chopped cilantro leaves
9. Serve hot with steamed rice / Khichdi
This gravy has become part of our regular weekly meal plan. I make it so soften with slight variations of vegetables/ dumplings / fritters we add to the kadhi. My mom makes the best gujarati Kadhi, but I had so many disasters in making. Most of the times, my kadhi will have plenty of water floating on the top ( yeah, sign of curdled yogurt). The trick to making perfect kadhi is the ration of chickpea flour to yogurt and continuous stirring required while making the gravy (tips from the FB group)
Follow the directions as posted and I can guarantee you a authentic Gujarati Kadhi.
Ingredients
- 400 ml of Curd / plain Yogurt ( slightly sour yields the best tasting kadhi )
- 4 Tablespoon Chick Pea Flour / Besan
- 500 ml of Water
- 1 Medium Sized Onion sliced thinly
- 4 Garlic Crushed
- 2 Tablespoon Oil
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 1 Teaspoon Cumin Seeds / jeera
- 2 Whole Red Chillies
- a big pinch of Hing / Asafoetida
- 1 Teaspoon Coriander powder
- 1 and 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Turmeric Powder
- 1 Tablespoon Chopped Cilantro leaves for Garnish
- Salt to taste
Directions
1. Measure 400 ml of curd , add 4 tablespoons of besan to the curd and using a spoon gently mix together so that there are no lumps2. In a pan, heat oil over medium flame. When the oil is hot, add mustard seeds. When they splutter, add cumin seeds followed by fenugreek seeds , broken dry red chillies and hing
3. Add garlic and fry till they are light brown color. Then add sliced onions and fry till they are soft
4. Add Coriander powder, red chilli powder, turmeric powder. Mix everything together and fry for 2 minutes
5. Now, pour the curd and besan mixture to the pan. Next add 500 ml of water. Increase the flame to high. Using a whisk , start whisking the mixture continuously. Do not stop whisking. If you stop whisking, the yogurt might curdle
6. Whisk until the kadhi starts boiling. Once it starts boiling, reduce the flame to the lowest setting. You can stop whisking at this stage
7. Let the kadhi simmer on lowest heat for about 10 minutes or until oil floats on the top
8. Switch off the flame and garnish with chopped cilantro leaves
9. Serve hot with steamed rice / Khichdi
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