• Overview
  • Ingredients
  • Directions
  • Reviews

A must in every Gujarati household. This type of Kadhi is a fusion of sweet and spicy curd and besan with a soup like consistency that tastes amazing with plain Kohinoor basmati rice.

Ingredient

For the Kadhi
  • 1 ½ cups sour yogurt 
  • 2 tbsp besan
  • ½ teaspoon ginger paste 
  • 3 green chilies (chopped finely)
  • ¼ tsp turmeric powder 
  • 3 teaspoons sugar 
  • Salt - to taste
  • 3 cups water 
  • 4-5 sprigs coriander leaf (for garnishing)

 

For the tempering

  • 2 tsp ghee or oil 
  • ½ tsp mustard seeds 
  • ½ tsp cumin seeds 
  • 1 Dry red chili 
  • 1 inch cinnamon 
  • 4 cloves 
  • A pinch asafoetida (Hing) 
  • 6-7 curry leaves

 

Direction

  • Mix all the kadhi ingredients in the pan and make a lump free batter. Use wire whisk or madani (traditional Indian wooden churner) or hand blender.
  • Put the pan on medium heat and bring it to a boil, keep stirring continuously otherwise yogurt will curdle and separate.
  • Once the mixture comes to a boil, lower the heat to simmer or very low. On another stove, heat the ghee or oil in a small pan, once hot make tadka using tempering ingredients. Once you get nice aroma of whole spices, add this tempering to the simmering kadhi.
  • Mix well and let it simmer for 5 minutes.
  • Stir in finely chopped cilantro and serve.

 

Serving suggestions - Serve with plain rice or khichadi or with roti or paratha.

For the Kadhi
  • 1 ½ cups sour yogurt 
  • 2 tbsp besan
  • ½ teaspoon ginger paste 
  • 3 green chilies (chopped finely)
  • ¼ tsp turmeric powder 
  • 3 teaspoons sugar 
  • Salt - to taste
  • 3 cups water 
  • 4-5 sprigs coriander leaf (for garnishing)

 

For the tempering

  • 2 tsp ghee or oil 
  • ½ tsp mustard seeds 
  • ½ tsp cumin seeds 
  • 1 Dry red chili 
  • 1 inch cinnamon 
  • 4 cloves 
  • A pinch asafoetida (Hing) 
  • 6-7 curry leaves

 

  • Mix all the kadhi ingredients in the pan and make a lump free batter. Use wire whisk or madani (traditional Indian wooden churner) or hand blender.
  • Put the pan on medium heat and bring it to a boil, keep stirring continuously otherwise yogurt will curdle and separate.
  • Once the mixture comes to a boil, lower the heat to simmer or very low. On another stove, heat the ghee or oil in a small pan, once hot make tadka using tempering ingredients. Once you get nice aroma of whole spices, add this tempering to the simmering kadhi.
  • Mix well and let it simmer for 5 minutes.
  • Stir in finely chopped cilantro and serve.

 

Serving suggestions - Serve with plain rice or khichadi or with roti or paratha.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Saudi Kabsa

    Saudi Kabsa This dish is one of the most popular Saudi rice dishes, cooked with chicken, considered a staple dish throughout the kingdom.

    Recipe by Kohinoor

    (0)

    Lemon Rice

    Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.

    Recipe by Kohinoor

    (0)

    Christmas Turkey

    Traditional. Filling. Roasted. Turkey is a great idea for a great meal with family.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.