Gujarati Kadhi:

Gujarati Kadhi recipe :

Gujarati Kadhi recipe :

Gujarati Kadhi recipe :

Gujarati Kadhi recipe :

Gujarati Kadhi recipe :

Gujarati Kadhi recipe

Gujarati Kadhi

For the Kadhi:
1 cup yogurt (whisked until smooth)
2 tablespoons besan (gram flour)
2 cups water
1/2 teaspoon turmeric powder
1 teaspoon ginger paste
1 green chili (finely chopped)
A pinch of asafoetida (hing)
1 tablespoon oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6-8 curry leaves
2 dried red chilies
Salt to taste
Chopped coriander leaves for garnish

For the Pakoras:
1/2 cup besan (gram flour)
1 small onion (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin seeds
Salt to taste
Water as needed
Oil for frying


Step 1: Prepare the Kadhi Base In a mixing bowl, combine the whisked yogurt, besan, water, turmeric powder, ginger paste, green chili, and salt. Mix well to form a smooth and lump-free mixture.
Heat oil or ghee in a deep pan or kadhai over medium heat. Add mustard seeds and let them splutter, followed by cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté for a minute until the spices release their aroma.
Lower the heat and slowly add the yogurt-besan mixture to the pan while stirring continuously. Be careful to avoid lumps.
Let the Kadhi simmer on low heat for about 15-20 minutes, stirring occasionally. This will thicken the Kadhi and allow the flavors to meld together.

Step 2: Prepare the Pakoras
In a separate bowl, mix besan, chopped onions, turmeric powder, red chili powder, cumin seeds, and salt. Add water gradually and mix until you achieve a thick batter.
Heat oil in a deep pan for frying the pakoras. Once the oil is hot, drop small portions of the batter into the oil and fry until they turn golden brown and crispy.
Remove the pakoras from the oil and place them on a paper towel to absorb excess oil.

Step 3: Combine the Pakoras and Kadhi
Just before serving, add the pakoras to the Kadhi and let them simmer together for a couple of minutes.
Garnish the Gujarati Kadhi with freshly chopped coriander leaves.
Serve the Kadhi hot with steamed rice or soft rotis for a delightful meal.

Tips: To enhance the flavor, you can add a tadka (tempering) of ghee, cumin seeds, and red chili powder over the Kadhi just before serving. For a healthier option, you can also add seasonal vegetables like okra or spinach to the Gujarati Kadhi
Gujarati Kadhi


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