Gujarati Kadhi Recipe

Yogurt: A dairy product made by fermenting milk with a yogurt culture.

Gram flour: Flour made from ground chickpeas, commonly used in Indian cuisine.

Water: Essential for adjusting the consistency of the kadhi.

Ginger paste: A paste made from fresh ginger, adding a zesty flavor.

Green chili paste: A paste made from green chilies, providing heat to the dish.

Salt: Enhances the overall flavor of the kadhi.

Sugar: Adds a touch of sweetness to balance the tanginess of the yogurt.

Ghee: Clarified butter used for tempering, adding a rich flavor.

Mustard seeds: Small seeds used in tempering to add a nutty flavor.

Cumin seeds: Seeds used in tempering, providing a warm, earthy flavor.

Dried red chilies: Adds heat and a smoky flavor to the tempering.

Asafoetida: A pungent spice used in small quantities to enhance the flavor.

Curry leaves: Aromatic leaves used in tempering, adding a distinct flavor.

When whisking together the yogurt, gram flour, and water, ensure that the mixture is completely smooth before heating. This helps to prevent any lumps from forming in the kadhi. Using a hand blender can make this process easier and more efficient. Additionally, when adding the tempering to the kadhi, make sure the ghee is hot enough for the mustard seeds and cumin seeds to splutter, releasing their full aroma and flavor into the dish.

• yogurt - Substitute with buttermilk: Buttermilk provides a similar tangy flavor and creamy texture.

• 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 adds more depth of flavor compared to plain water.

• ginger paste - Substitute with fresh grated ginger: Fresh grated ginger provides a more vibrant and aromatic flavor.

• green chili paste - Substitute with jalapeño paste: Jalapeño paste offers a similar heat level and can be used as a substitute.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• ghee - Substitute with butter: Butter can be used as a substitute for ghee, though it has a slightly different flavor and lower smoke point.

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

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

• dried red chilies - Substitute with red chili flakes: Red chili flakes can provide a similar heat and flavor.

• asafoetida (hing) - Substitute with garlic powder: Garlic powder can provide a similar pungent flavor.

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

• Allow the kadhi to cool down 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 refrigerator.

• 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 cooled kadhi into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.

• Label the container with the date to keep track of its storage time. 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 on the stovetop over low heat, stirring occasionally to ensure even heating. You may need to add a little water to adjust the consistency.

• Avoid reheating kadhi multiple times, as this can affect its taste and texture. Reheat only the portion you plan to consume.

• If you notice any separation or curdling during reheating, whisk the kadhi gently to bring it back to a smooth consistency.

• Serve the reheated kadhi hot, paired with steamed rice or khichdi for a comforting meal.

• Stovetop Method:

  1. Pour the leftover Gujarati Kadhi into a saucepan.
  2. Heat on medium-low, stirring occasionally to prevent sticking and ensure even heating.
  3. Add a splash of water or yogurt if the kadhi has thickened too much.
  4. Once it reaches the desired temperature, 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.
  4. If needed, add a bit of water to adjust the consistency.
  5. Ensure it is heated evenly and serve immediately.

• 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.

• Slow Cooker Method:

  1. Pour the kadhi into the slow cooker.
  2. Set it on low heat and let it warm up for about 1-2 hours.
  3. Stir occasionally to ensure even heating.
  4. This method is perfect if you have time and want to keep the kadhi warm for an extended period.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the kadhi to an oven-safe dish and cover it with aluminum foil.
  3. Heat for about 20-25 minutes, stirring halfway through.
  4. Check the temperature and consistency, adding a bit of water if needed.

• Whisk: Used to blend the yogurt, gram flour, water, ginger paste, green chili paste, salt, and sugar until smooth.

• Mixing bowl: A large bowl to combine and whisk the ingredients together.

• Saucepan: Used to cook the kadhi mixture and bring it to a boil.

• Stirring spoon: Essential for stirring the kadhi continuously to avoid lumps and for occasional stirring while it simmers.

• Small pan: Used for preparing the tempering with ghee, mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves.

• Measuring spoons: To measure out the precise amounts of ginger paste, green chili paste, salt, sugar, mustard seeds, cumin seeds, and asafoetida.

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

• Knife: Handy for cutting and preparing any additional ingredients, such as slicing dried red chilies if needed.

• Cutting board: Provides a stable surface for cutting and preparing ingredients.

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

Prepare ingredients in advance: Measure and mix yogurt, gram flour, and spices beforehand to streamline the cooking process.

Use a blender: Blend the yogurt mixture to ensure a smooth consistency quickly, avoiding lumps.

Preheat the pan: Preheat the saucepan while preparing the yogurt mixture to save time.

Ready the tempering: Have the tempering ingredients like mustard seeds, cumin seeds, and curry leaves ready to go.

Simultaneous tasks: While the kadhi is simmering, prepare the tempering to save time.