Kadhi is a very popular North Indian dish with yogurt and gram flour as its primary ingredients. The ones made in Gujarat or Rajasthan tend to be a little on the sweeter side because of the use of sugar or jaggery. The ones made in Punjab or Uttar Pradesh tend to be on the spicier side and also include fritters or pakoras. The recipe here is for Gujarati Kadhi. A friend of mine brought some for me when I had just delivered my older one. The simplicity of the dish bowled me over and I quickly asked for the recipe which she happily shared. It pairs well with rice and this recipe has come in handy multiple times when I have had limited time/ingredients at home.
- 2 cups yogurt, dahi
- 2 tablespoon gram flour, Besan
- 2 cups water
- 2 tablespoon powdered jaggery or sugar
- 2 Thai green chilies finely cut
- 1/2 teaspoon of crushed ginger
- 1/4 cup finely chopped cilantro / coriander leaves for garnishing
- salt to taste
- In a non-stick pan, whisk the gram flour and yogurt together until completely mixed.
- Add water, green chilies, jaggery, and salt to the mixture and mix well.
- On medium heat bring the mixture to boil while stirring continuously. Let it simmer on low heat. (Note: On high heat, the yogurt will curdle. Reduce the heat as necessary)
- For the tempering, heat the oil or ghee (if using) in a small pan and add cumin and mustard seeds.
- When the seeds crackle, add the asafoetida, curry leaves. Take the pan off heat in 15 seconds.
- Pour the tempering over the kadhi and continue to simmer for 5 more minutes.
- Take it off heat and garnish it with coriander.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.