Gujarati Kadhi Recipe

Yogurt: Provides the creamy base for the kadhi.

Gram flour: Thickens the kadhi and adds a nutty flavor.

Water: Used to adjust the consistency of the kadhi.

Ginger paste: Adds a fresh, zesty flavor.

Green chili paste: Brings a mild heat to the dish.

Turmeric powder: Adds color and a warm, earthy flavor.

Salt: Enhances the overall taste.

Ghee: Used for tempering, adds richness.

Mustard seeds: Adds a slight pungency and texture.

Cumin seeds: Adds a warm, earthy flavor.

Asafoetida: Adds a unique, savory flavor.

Dried red chilies: Adds a smoky heat.

Curry leaves: Adds a distinct, aromatic flavor.

When preparing the tempering for the Gujarati kadhi, ensure the ghee is adequately hot before adding the mustard seeds. This will help them to splutter properly, releasing their full flavor. Additionally, when adding the asafoetida, be quick to follow with the other ingredients like cumin seeds, dried red chilies, and curry leaves to prevent the asafoetida from burning, which can impart a bitter taste to the dish.

• yogurt - Substitute with buttermilk: Buttermilk has a similar tangy flavor and consistency, making it a good alternative for yogurt in kadhi.

• gram flour (besan) - Substitute with chickpea flour: Chickpea flour is essentially the same as gram flour and can be used interchangeably.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the kadhi, making it richer.

• ginger paste - Substitute with freshly grated ginger: Freshly grated ginger provides a similar pungent and spicy flavor.

• green chili paste - Substitute with finely chopped green chilies: Finely chopped green chilies can provide the same heat and flavor as green chili paste.

• turmeric powder - Substitute with saffron: Saffron can add a unique flavor and color, though it is more expensive and should be used sparingly.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content.

• ghee - Substitute with clarified butter: Clarified butter has a similar texture and flavor profile to ghee.

• mustard seeds - Substitute with cumin seeds: Cumin seeds can provide a different but complementary flavor to the kadhi.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute.

• asafoetida (hing) - Substitute with garlic powder: Garlic powder can mimic the pungent flavor of asafoetida.

• dried red chilies - Substitute with red chili flakes: Red chili flakes can provide the same heat and flavor as dried red chilies.

• curry leaves - Substitute with bay leaves: Bay leaves can add a different but aromatic flavor to the dish.

• Allow the kadhi to cool completely before storing. This prevents condensation, which can make the kadhi watery.

• Transfer the cooled kadhi into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.

• Store the container in the refrigerator. The kadhi can be kept for up to 3-4 days. Always check for any signs of spoilage before consuming.

• For freezing, pour the kadhi into a freezer-safe container, leaving some space at the top for expansion. Seal the container tightly.

• Label the container with the date of preparation. This helps you keep track of how long it has been stored.

• Place the container in the freezer. The kadhi can be frozen for up to 1-2 months.

• When ready to use, thaw the kadhi in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.

• Reheat the kadhi in a saucepan over medium heat, stirring occasionally to ensure even heating. You may need to add a little water if it has thickened too much.

• Adjust the seasoning if necessary, as freezing can sometimes dull the flavors. A pinch of salt or a dash of turmeric powder can revive the taste.

• Serve the reheated kadhi hot with steamed rice or khichdi.

• Stovetop Method:

  1. Pour the leftover Gujarati Kadhi into a saucepan.
  2. Heat over medium-low flame, stirring occasionally to prevent sticking and ensure even heating.
  3. If the kadhi has thickened, add a splash of water or yogurt to achieve the desired consistency.
  4. Once heated through, serve hot with steamed rice or khichdi.

• Microwave Method:

  1. Transfer the kadhi to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If needed, add a little water to adjust the consistency before serving.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place the kadhi in a heatproof bowl and set it over the simmering water, ensuring the bowl does not touch the water.
  3. Stir occasionally until the kadhi is heated through.
  4. This method helps in gentle reheating, preserving the texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the kadhi to an oven-safe dish and cover it with aluminum foil.
  3. Heat for about 15-20 minutes, stirring halfway through to ensure even heating.
  4. Add a bit of water if the kadhi appears too thick.

• Slow Cooker Method:

  1. Pour the kadhi into the slow cooker.
  2. Set it on low heat and let it warm for about 1-2 hours, stirring occasionally.
  3. This method is ideal if you have time and want to keep the kadhi warm for an extended period.

• Mixing bowl: Use this to whisk together the yogurt, gram flour, water, ginger paste, green chili paste, turmeric powder, and salt until smooth.

• Whisk: Essential for blending the yogurt mixture to ensure there are no lumps.

• Saucepan: Heat the yogurt mixture in this over medium heat, stirring continuously.

• Wooden spoon: Ideal for stirring the yogurt mixture while it heats to prevent lumps.

• Small pan: Use this for tempering the spices in ghee.

• Spatula: Handy for sautéing the mustard seeds, cumin seeds, asafoetida, dried red chilies, and curry leaves in the small pan.

• Measuring spoons: Accurate measurement of ingredients like ginger paste, green chili paste, turmeric powder, salt, mustard seeds, cumin seeds, and ghee.

• Serving spoon: Useful for mixing the tempering into the simmering kadhi and for serving the final dish.

• Ladle: Perfect for serving the hot kadhi with steamed rice or khichdi.

Prepare ingredients in advance: Measure and chop all ingredients like ginger paste, green chili paste, and curry leaves before starting.

Use a blender: Blend yogurt, gram flour, water, and spices together to ensure a smooth mixture quickly.

Simultaneous cooking: While the kadhi is simmering, prepare the tempering in a separate pan to save time.

Pre-made pastes: Use store-bought ginger paste and green chili paste to cut down on prep time.

Batch cooking: Make a larger batch of kadhi and store it for later use, reheating as needed.