Gujarati White Kadhi
White kadhi aka Gujarati kadhi, is a simple sweet and spicy curd mixture thickened with gram flour and turned into a delicious curry. Go try it out!
Ingredients
- 3 cup yogurt
- 1 tablespoon chickpea flour
- ½ teaspoon green chili paste
- ½ teaspoon ginger chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 5-6 curry leaves
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon oil
Instructions
- Start by combining the yogurt and besan along with green chilli paste, ginger, salt and sugar in a large bowl.
- Whisk it well until you see no lumps, and the kadhi mixture has a creamy, smooth consistency.
- In a pot, heat the ghee or oil, add mustard seeds and let them crackle.
- Now add the remaining ingredients, cook for a minute and then carefully add the yogurt mixture.
- Turn down the heat, let the kadhi simmer for 5-7 minutes and let it come to a boil, stirring continuously.
- Take the kadhi off heat, garnish with chopped coriander and serve hot!
Notes
Since this kadhi is a yogurt-based gravy, you won’t need to add any water into it to get the kadhi to the right consistency.
Always use sour yogurt when making white kadhi. The mixture of sour yogurt and chickpea flour is what helps make kadhi sweet and sour.
Remember to prepare the tempering on medium heat, as the seeds and curry leaves can crackle when you add them in the oil.
To lend the classic rustic flavor, you can also add a pinch of asafoetida into the tempering at the end, after you take it off heat.
Also make sure you reduce the flame and simmer the kadhi for a few minutes, but remember never to boil it over.
Nutrition
Calories: 209kcalCarbohydrates: 25gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 5mgSodium: 972mgPotassium: 657mgFiber: 0.5gSugar: 23gVitamin A: 86IUVitamin C: 36mgCalcium: 501mgIron: 1mg
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