Kadhi Gujarati

Kadhi (Gujarati)

Category: Main meal | Serves: 5

Prep time: 5 minutes | Cooking time: 20 minutes


300g/10 1/2 oz low-fat natural yoghurt

150ml/5fl oz water

50g/2oz gram flour

1 teaspoon rapeseed oil

1/2 teaspoon mustard seeds

1/4 teaspoon cumin seeds

2 x 2.5cm/1in pieces of cinnamon

2 whole cloves

1/2 teaspoon asafoetida

1 teaspoon ginger, crushed

1/2 teaspoon garlic, crushed

3-4 curry leaves pinch turmeric powder

1/2 teaspoon red or green chillies (optional)

1 teaspoon cumin coriander powder

1 teaspoon jaggery (optional)

1 tablespoon coriander leaves, chopped.

  1. Whisk the yoghurt and water together.
  2. In a medium bowl, mix the gram flour with a tablespoon of water to form a thick paste. Stir this paste into the yoghurt mixture.
  3. Heat a large saucepan and add the oil, mustard seeds, cumin seeds, cinnamon and cloves. When they start to pop, add the asafoetida, ginger, garlic and curry leaves, followed by the yoghurt mixture, and stir well.
  4. Add the remaining ingredients except for the jaggery and coriander. Bring to the boil, stirring continuously and then reduce the heat and simmer for another 10-15 minutes, stirring frequently to prevent the kadhi from boiling over. Add the jaggery if using.
  5. Stir in the coriander just before serving.

Cook's tips

  • Serve with any vegetable rice dishes.

Nutritional information

Kadhi Gujarati