Gujarati kadhi ( sweet and sour yogurt curry)

Gujarati Kadhi- One more delicacy from Gujarat, Gujarati cuisine is incomplete without the special sweet and sour kadhi of Gujarat. One of my favorite kadhi, every region in India has its own way of making kadhis like Punjabi kadhi, Rajasthani kadhi, Sindhi kadhi, and so on and I shared almost all of them in my posts. Even though I love the Punjabi kadhi with pakoras, I also like the Gujarati kadhi. Punjabi kadhi is made from sour yogurt and is thick. whereas the Gujarati kadhi is thin and sweet as jaggery/sugar is added to it. I love both versions.

Difference Between Punjabi and Gujarati Kadhi:

The Punjabi kadhi is made from sour yogurt and is thick. Whereas the Gujarati kadhi is thin and sweet as jaggery/sugar is added to it. I love both versions. 

The Gujarati kadhi is a light dish, but the Punjabi kadhi pakora is not a light one…. It can be a bit heavy if you have too much of it… What with all the pakoras simmered in the thick yogurt gravy

furthermore, I would like to add some tips and suggestions for a perfect and tasty Gujarati kadhi recipe. firstly, the recipe is perfectly suitable with hot and steamed rice for lunch and dinner. but it also tastes great with other rice recipes like vegetable pulao, khichdi, or even with brown rice.

secondly, the kadhi recipe tastes great when it is served the next day. hence I typically make it overnight and serve it for the next day for lunch.

finally, before adding the curd, make sure to beat it properly so that it does not curdle when added to hot Kadai. Add salt at the end.

Steps required to make this kadhi:

This is a very quick recipe for Gujarati kadhi. The kadhi will be prepared in just 20 min. you can serve it hot with rice. This is the best recipe for Beginners or amateur chefs.

•  In a large bowl, whisk together yogurt and besan.
• Then add pinch turmeric and 3 cups (24 oz) water. Mix to a lump-free thin batter.
• Also, add in the sugar and mix. Set it aside.
• Heat oil/ghee in a pan and then add the cinnamon stick and dried red chili.
• Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop.
• Then add hing, chopped ginger, green chili, and curry leaves. Saute for 30 seconds until the ginger starts changing color.
• Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.
• continuously stir till it starts to thicken. you have to be careful at this point otherwise lumps will form.
• Add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste.