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
Build a full meal around Kathiyawadi Kadhi
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
|
1 cup | Yogurt , plain |
|
2 tablespoons | Gram Flour |
|
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 Seed |
|
1 teaspoon | Cumin , seeds |
|
1/4 teaspoon | Asafoetida |
|
8-10 | Curry Leaf |
|
2 | Red Chili , dried |
|
2 tablespoons | Cilantro , chopped |
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.