Gujarati Kadhi

Dassana Amit describes Gujarati Kadhi as a sweet, tangy yogurt gravy and contrasts its thinner consistency with Punjabi Kadhi. Her account places Kadhi among India’s regional preparations, with families making their own versions.

This selection uses fresh yogurt, gram flour, sugar and salt, with raw ginger and green chili crushed together. Water and whisking turn these ingredients into a smooth mixture.

Mustard seeds crackle in selected ghee. Cumin, a cinnamon stick, cloves, dried curry leaves, broken deseeded red chilies, fenugreek seeds and asafoetida follow in the same pan.

The yogurt mixture is added to that tempering, brought to a boil and then simmered with frequent stirring. Gram flour gives the gravy its creamy consistency.

Chopped coriander finishes the Kadhi. The author offers it hot or warm; this selected serving pairs it with phulka.