Gujarati Kadhi Recipe

Yogurt: Provides the creamy base for the kadhi.

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

Water: Helps achieve the desired consistency.

Ginger paste: Adds a zesty and spicy kick.

Green chilies: Contributes heat and flavor.

Sugar: Balances the tanginess of the yogurt.

Salt: Enhances the overall flavor.

Ghee: Used for tempering, adding richness.

Mustard seeds: Adds a nutty and slightly spicy flavor.

Cumin seeds: Provides a warm, earthy taste.

Asafoetida: Adds a unique, pungent flavor.

Curry leaves: Imparts a distinct aroma and flavor.

When preparing yogurt for the Gujarati kadhi, ensure it is at room temperature before whisking it with gram flour and water. This helps in achieving a smoother consistency and prevents the mixture from curdling when heated.

• gram flour (besan) - Substitute with chickpea flour: Chickpea flour is a direct substitute for gram flour and maintains the same texture and flavor profile.

• ghee - Substitute with coconut oil: Coconut oil provides a similar richness and can be used in the same quantity as ghee.

• mustard seeds - Substitute with cumin seeds: Cumin seeds offer a different but complementary flavor and can be used in the same quantity.

• asafoetida (hing) - Substitute with garlic powder: Garlic powder can mimic the pungent flavor of asafoetida and is a common substitute in gluten-free cooking.

• curry leaves - Substitute with bay leaves: Bay leaves provide a different but aromatic flavor that complements the dish well.

• Allow the Gujarati Kadhi to cool completely before storing. This helps prevent condensation, which can make the kadhi watery.
• Transfer the cooled kadhi into an airtight container. Ensure the container is clean and dry to maintain the freshness of the kadhi.
• For short-term storage, place the container in the refrigerator. The kadhi will stay fresh for up to 3-4 days.
• If you plan to store the kadhi for a longer period, consider freezing it. Pour the kadhi into a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date of preparation to keep track of its freshness.
• When ready to use, thaw the frozen kadhi in the refrigerator overnight. Avoid thawing at room temperature as it may affect the texture and taste.
• Reheat the kadhi gently on the stovetop over low heat, stirring occasionally to prevent it from sticking to the bottom of the pan. You may need to add a little water to adjust the consistency.
• If the kadhi appears too thick after reheating, add a splash of water or yogurt to achieve the desired consistency.
• For best results, prepare fresh tempering before serving. Heat ghee in a small pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves, and pour it over the reheated kadhi to enhance its flavor.
• Serve the reheated kadhi hot with rice or roti for a comforting meal.

• For stovetop reheating, pour the leftover Gujarati Kadhi into a saucepan. Heat over medium-low, stirring occasionally to prevent sticking and ensure even heating. If the kadhi has thickened too much, add a splash of water or yogurt to reach the desired consistency.

• For microwave reheating, transfer the kadhi to a microwave-safe bowl. Cover it with a microwave-safe lid or a microwave-safe plate to avoid splatters. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated. Add a little water if needed to adjust the consistency.

• For oven reheating, preheat your oven to 350°F (175°C). Transfer the kadhi to an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes, stirring halfway through. Add a bit of water if the kadhi appears too thick.

• For a quick reheat using a double boiler, place the kadhi in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the kadhi is heated through. This method helps in maintaining the texture and prevents burning.

• Mixing bowl: Use this to whisk together the yogurt, gram flour, and water until smooth.

• Whisk: Essential for blending the yogurt, gram flour, and water mixture to ensure there are no lumps.

• Saucepan: This is where you'll heat the kadhi mixture over medium heat and let it simmer.

• Stirring spoon: Handy for stirring the kadhi mixture continuously to prevent it from sticking to the bottom of the pan.

• Small pan: Use this for tempering the spices in ghee before adding them to the kadhi.

• Measuring spoons: Accurate measurement of ingredients like ginger paste, sugar, mustard seeds, cumin seeds, and asafoetida.

• Knife: For slitting the green chilies.

• Cutting board: A safe surface to slit the green chilies.

• Serving bowl: To serve the hot kadhi once it's ready.

• Ladle: Useful for pouring the tempering over the kadhi and for serving.

Prepare ingredients in advance: Measure and chop everything before starting to cook to streamline the process.

Use a blender: Blend yogurt, gram flour, and water together for a smoother mixture quickly.

Preheat the pan: Heat the ghee and get the tempering ingredients ready while the kadhi simmers.

Batch cook: Make a larger quantity and store portions for quick meals later.

Simplify tempering: Use pre-made tempering mixes to save time on gathering individual spices.