Gujrati kadhi- No onion garlic recipe
Gujrati kadhi is prepared by simmering spicy watery mixture of yogurt(dahi or buttermilk) and gram flour and sizzled with spices. The aroma of the ginger in dahi and the mixed spices is simply amazing.
Kadhi is prepared in different style in different regions in India. In Maharashtra, no separate tempering is done and kadhi is cooked with all the spices while in Punjabi kadhi pakoras are added. Rajasthani kadhi is not sweet where as sugar or jaggery is added in gujrati kadhi to make it little sweet in taste. And so Kadhi is famous all over India.
The hot simmering Gujrati kadhi can be paired with chapati/phulka, any type of rice or with khichdi. Since it’s no onion-garlic recipe, it is perfect to be prepared for Jain meal as well. You can also add crushed garlic for more flavour while simmering kadhi. The spicy and little sweet taste, the stricking flavours of ginger and tadka is so amazing that you can drink hot kadhi alone. In winter days, having a bowl of hot kadhi feels soothing to the throat. Enjoy below step by step recipe to make Gujrati kadhi and share feedback with me.
Preparation time: 5 min
Cooking time: 15 minutes
- yogurt/curd/dahi: 1 cup
- gram flour: 2 tbsp
- turmeric powder: a pinch
- ginger: 1 inch piece, grated
- green chilli: 2 medium size, crushed
- salt: 1 tsp or according to taste
- sugar: 1 tsp (optional)
- water: 2 cups
- asafoetida/hing: a generous pinch
- mustard seeds: 1/2 tsp
- cumin seeds: 1/2 tsp
- curry leaves/ Kadipatta: 8-10
- Bay leaf/tejpan: 1-2
- khadi lal mirch: 2-3, desseded
- cloves/laung/ lavang: 2-3
- fenugreek seeds/ methidana: 1/2 tsp
- ghee: 2 tbsp
- coriander leaves: 1 tbsp, chopped
- Take the yogurt in deep pan or container and add gram flour(besan), a pinch of turmeric powder(optional), crushed green chilli, grated ginger, salt and sugar(optional). As Gujrati kadhi has very light yellow colour, be sure, not to add too much of turmeric. If you wish to use garlic, add grated garlic now.
- Whisk the mixture smooth till there are no lumps of gram flour remain. Add 2 cups of water to make the mixture thin and mix well. The spicy sauce for kadhi is ready.
- Keep the kadhi container on slow flame and bring it to boil. Keep stirring occasionally as it might stick to bottom of the pan. Be careful while it’s boiling as it might come out of the container quickly. Mean while let’s prepare for tempering.
- Heat ghee in pan/kadhai. As ghee melts, add asafoetida/hing.
- Add mustard seeds. As the mustard seeds pop, add cumin seeds followed by fenugreek seeds. Let it fry for a few seconds until cumin seeds pop.
- Add curry leaves, bay leaf, khadi lal mirch and cloves. Fry until the moisture of curry leaves disappear and lal mirch starts to darken. The tempering is ready. Turn off the flame.
- Add the tempering to the boiling kadhi and let it simmer for 2-3 minutes more. Turn off the flame. Hot gujrati kadhi is ready to serve.
Enjoy the hot flavourful kadhi with chapati/phulka or rice/pulao or khichdi and share feedback with me!