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Gujarati Kadhi [Sweet Yoghurt Curry]
Added: 5th Jun, 2006 | Viewed 2408 times | |
This is a truly authentic Kadhi [Yoghurt Curry] recipe handed down to me by my mom. Anyone who has tasted her Kadhi will tell you that there is something extra special about its rich, creamy consistency and delightful sweet and sour taste. I make this quite often and although I am very pleased with the result, it doesn't compare to the beautiful 'Kadhi' my mom makes.
 
Preparation Time: 5 mins
Cooking Time: 15 mins
Serves 4
   Vegetarian  From My Recipe Book
Ingredients
For The Kadhi
   1 1/2 cup unsweetened yoghurt
   2 tbsp besan [gram flour]
   1 cup water
   3 tbsp sugar
   1 tsp salt
For The Tempering
   1/2 tp mustard seeds
   1/2 tsp fenugreek seeds
   10-12 curry leaves
   2 green chillies, chopped fine
   1 inch piece of ginger, crushed
   a handful of fresh coriander leaves, chopped
   1 tsp garam masala
   2 tsp ghee [clarified butter]
Method
Combine all the ingredients for the "Kadhi" in a saucepan and blend with a hand blender. Simmer on low heat for 5 minutes.

Heat ghee in a pan and add all ingredients for the "Tempering" except garam masala and coriander leaves till it starts crackling. Pour this tempering into the Kadhi , add the garam masala and continue simmering on medium heat till the kadhi comes to a boil. Garnish with coriander leaves and serve with hot, steamed white rice.

Gel's Notes
  • The use of "ghee" for tempering is very vital to the rich taste of this curry. Substituting with oil or butter will compromise the delicate flavour.
  • Several recipes call for the use of buttermilk instead of full cream yoghurt. Buttermilk can be used to achieve a lighter consistency, but with yoghurt it tastes truly divine.
  • Adding 1 tbsp of fresh cream before blending the "kadhi" gives it more body and creaminess.
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    Related Categories
  • Cuisine By Region/Origin > Indian > Gujarati
  • Cooking Time > <20 minutes
  • Course Types > Main Course > Curry
  • Ingredients > Dairy > Yoghurt
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