Khatti Meethi Gujarati Kadhi

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Loaded with a medley of flavors - little spicy, subtly tangy and mildly sweet, Gujarati Kadhi is one of the most easiest and delicious kadhi recipes made across India. Though I grew up eating the classic Punjabi Kadhi Pakora that used to be made in our household quite often, however, in recent times, I must say, I have developed a certain fondness for this beautiful and comforting Gujarati Kadhi, which is not only tasty but also very light on the palette. Pair it with simple boiled rice or khichdi (as most Gujaratis do) and you are all set for a hearty meal.  

To all those who are not aware what a kadhi is, it is basically a yogurt based curry thickened with gramflour and tempered with some basic Indian spices. The style of preparing the kadhi is slightly different in Northern and Western parts of India. The Punjabi Kadhi, which comes from North India, uses somewhat more quantity of gramflour compared to the Gujarati Kadhi, which has its origin in the Western India. That is the reason, Gujarati Kadhi is slightly thinner in consistency, plus, it does not have the pakoras or the fritters added to it. Apart from that, it is slightly sweet and the flavor of cloves and cinnamon gives it a nice rustic touch that certainly adds to it USP. 


Khatti Meethi Gujarati Kadhi



INGREDIENTS
  • Mildly sour buttermilk (chaach) - 3 cups (or 1 cup thick curd combined with 2 and 1/2 cups of water)
  • Gramflour (besan) - 2 to 3 tbsp
  • Turmeric powder, optional - a small pinch
  • Green chilies - 2
  • Ginger - 1 inch
  • Cumin seeds - 1 tsp + 1/2 tsp for tempering
  • Fenugreek seeds - 1/4 tsp
  • Cloves - 4
  • Cinnamon stick - 1 inch piece
  • Salt - to taste
  • Curry leaves - 8 to 10
  • Ghee - 1 tbsp
  • Freshly chopped coriander - a handful
  • Dried red chilies - 2 to 3
  • Sugar or grated/ powdered jaggery - 1 tbsp, adjust as per taste



Khatti Meethi Gujarati Kadhi



Khatti Meethi Gujarati Kadhi




METHOD

  • Pound ginger and green chilies together to make a coarse paste. You can also use a grinder to do the same.
  • Take the buttermilk (or curd and water) in a mixing bowl. Add in the gramflour, ginger green chilies paste along with a pinch of haldi (if using). Whisk nicely to make a lumpfree batter. You can also just blend everything together in a blender to ensure there are no lumps.
  • In a heavy bottom pan or a kadhai, heat the ghee to medium hot.
  • Add in the cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick, cloves and dried red chilies.
  • Fry these whole spices for 15-20 seconds and then add in the kadhi batter.
  • Switch the flame to low and keep stirring until the kadhi comes to a boil. Continuous stirring will prevent the curd from curdling.
  • At this point, throw in few curry leaves and let the kadhi simmer for about 10 minutes.
  • Season with salt and jaggery powder/ sugar. Let it simmer for 5 more minutes.
  • For tempering, heat a tsp of ghee in a pan. Once it is hot, turn the flame off and immediately add the cumin seeds.
  • Pour the tempering over the kadhi.
  • Garnish with freshly chopped coriander leaves and serve hot with rice or khichdi on the side. 



Khatti Meethi Gujarati Kadhi

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