Kadhi, a meal made from yogurt that is both comforting and refreshing, is a staple in Gujarati cuisine. Served with steaming rice or khichdi, this savory meal is made by combining yogurt and gram flour (besan) to form a smooth and gently spiced soup-like consistency.
Besan and yogurt are blended together until smooth to make Gujarati Kadhi. To this, water and seasonings like turmeric, cumin seeds, fenugreek seeds, and green chilies are added. Creamy and tangy tastes complement one another in this delicious besan and yogurt dish.
To avoid lumping, the ingredients are constantly mixed while simmering over low heat until the liquid thickens and becomes smooth. To further elevate the taste of the Kadhi, a tempering of mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chilies is sautéed in ghee and then added to the dish.
Traditionally, chopped cilantro and plenty of rice are served with Gujarati Kadhi. It’s cozy and nourishing because of the yogurt’s mild sourness, which pairs well with the dish’s warming spices and smooth texture.
Kadhi exemplifies the spirit of the Gujarati food, which is minimalistic yet tasty, and places a focus on harmony between contrasting flavors.