Kathiyawadi Kadhi
Veg
A yoghurt and besan kadhi tempered with generous raw garlic, whole dried red chillies, and mustard seeds — distinctly more pungent and savoury than the sweet, mild Gujarati kadhi. The garlic transforms the character of the preparation entirely, making it a spicy, slightly sour soup-curry rather than a sweet condiment. Eaten poured over rice or with rotlo as a daily Kathiyawadi accompaniment.
Cuisines
Kathiyawadi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 2 tablespoons | gram flour (besan) |
| 2 cups | water |
| 1 teaspoon | ginger paste |
| 1 teaspoon | green chili paste |
| 1/4 teaspoon | turmeric powder |
| — | salt to taste |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1/4 teaspoon | asafoetida (hing) |
| 8-10 | curry leaves |
| 2 | dried red chilies |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 In a mixing bowl, whisk together yogurt and gram flour until smooth.
- 2 Add water, ginger paste, green chili paste, turmeric powder, and salt to the yogurt mixture and mix well.
- 3 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 4 Add cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté for a few seconds.
- 5 Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
- 6 Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
- 7 Garnish with chopped coriander leaves before serving.
Tips
For a thicker consistency, increase the amount of gram flour slightly.