Gujarati Kadhi Recipe

Yogurt: A fermented dairy product that forms the base of the kadhi, providing a tangy flavor.

Gram flour: Also known as besan, this flour made from ground chickpeas thickens the kadhi.

Water: Used to adjust the consistency of the kadhi.

Ginger paste: Adds a warm, spicy flavor to the dish.

Green chili paste: Provides heat and a fresh, spicy taste.

Salt: Enhances the overall flavor of the kadhi.

Oil: Used for tempering the spices.

Mustard seeds: Adds a nutty, pungent flavor when tempered.

Cumin seeds: Imparts a warm, earthy flavor to the dish.

Asafoetida: A strong spice that adds a unique umami flavor.

Dried red chilies: Adds heat and a smoky flavor.

Curry leaves: Provides a distinct, aromatic flavor typical of South Indian and Gujarati cuisine.

When preparing yogurt for Gujarati Kadhi, ensure it is at room temperature before whisking it with gram flour. This helps in achieving a smoother consistency and prevents curdling when the mixture is heated.

• yogurt - Substitute with buttermilk: Buttermilk has a similar tangy flavor and consistency, making it a good alternative for yogurt in kadhi.

• 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 can add more depth of flavor compared to plain water.

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

• green chili paste - Substitute with jalapeño paste: Jalapeño paste can offer a similar level of heat and flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral taste.

• oil - Substitute with ghee: Ghee can add a richer flavor and is traditionally used in many Indian dishes.

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

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

• asafoetida (hing) - Substitute with garlic powder: Garlic powder can mimic the pungent flavor of asafoetida.

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

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

• Allow the Gujarati Kadhi to cool completely before storing. This helps prevent condensation, which can make the dish watery.

• Transfer the cooled kadhi into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• Store the container in the refrigerator. The kadhi can be kept in the fridge for up to 3-4 days. Always use a clean spoon to scoop out portions to avoid contamination.

• For freezing, pour the cooled kadhi into a freezer-safe container or heavy-duty freezer bags. Leave some space at the top as the liquid will expand when frozen.

• Label the container or bag with the date of freezing. This helps you keep track of how long it has been stored.

• When ready to use, thaw the kadhi in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the kadhi gently on the stovetop over low heat, stirring occasionally to maintain its smooth texture. You may need to add a little water if it has thickened too much during storage.

• If reheating in the microwave, use a microwave-safe bowl and cover it loosely. Heat in short intervals, stirring in between to ensure even heating.

• Always check the kadhi for any off smells or changes in texture before consuming, especially if it has been stored for a while.

• Stovetop Method: Pour the leftover Gujarati Kadhi into a saucepan. Heat on medium flame, stirring occasionally to prevent sticking. Once it starts to simmer, reduce the heat to low and cook for another 5 minutes until thoroughly heated.

• Microwave Method: Transfer the Gujarati Kadhi to a microwave-safe bowl. Cover with a microwave-safe lid or plate to avoid splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Let it sit for a minute before serving.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl with the Gujarati Kadhi over the pot, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the kadhi is heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the Gujarati Kadhi to an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for 15-20 minutes, stirring halfway through to ensure even heating.

• Slow Cooker Method: Pour the Gujarati Kadhi into a slow cooker. Set it on the 'low' setting and heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the kadhi warm for an extended period without overcooking.

• Mixing bowl: A large bowl used to whisk together the yogurt, gram flour, water, ginger paste, green chili paste, and salt until smooth.

• Whisk: Essential for blending the yogurt mixture to ensure there are no lumps.

• Saucepan: Used to heat the oil and cook the kadhi mixture.

• Measuring cups: Necessary for accurately measuring the yogurt and water.

• Measuring spoons: Used to measure out the gram flour, ginger paste, green chili paste, mustard seeds, cumin seeds, and salt.

• Spatula: Useful for stirring the kadhi mixture while it simmers to prevent it from sticking to the bottom of the pan.

• Knife: Handy for cutting the dried red chilies if needed.

• Cutting board: Provides a safe surface for cutting the dried red chilies.

• Ladle: Ideal for serving the hot kadhi with rice or roti.

Prepare ingredients in advance: Measure and mix the yogurt, gram flour, water, ginger paste, and green chili paste ahead of time.

Use a blender: Blend the yogurt mixture to save time on whisking and ensure a smooth consistency.

Preheat the oil: Heat the oil while you prepare the yogurt mixture to streamline the cooking process.

Batch cook: Make a larger quantity of kadhi and store it for later use, saving time on future meals.

Organize spices: Keep your mustard seeds, cumin seeds, asafoetida, dried red chilies, and curry leaves organized and within reach.