{"id":1723,"date":"2021-07-14T16:27:20","date_gmt":"2021-07-14T23:27:20","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=1723"},"modified":"2021-07-14T16:27:23","modified_gmt":"2021-07-14T23:27:23","slug":"gujarati-kadhi","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/gujarati-kadhi\/","title":{"rendered":"Gujarati Kadhi"},"content":{"rendered":"\n

Simple recipe, simple ingredients, and with lots of flavors, this Gujarati Kadhi is a delicious thin yogurt-based curry that will blow your mind with its sweet and sour taste.<\/em><\/p>\n\n\n\n

This dish is considered great for summers, as the curd\/yogurt works as a cooling agent for your body. But I make Gujarati kadhi at least once every 15 days, no matter it’s summer or not.<\/em><\/p>\n\n\n\n

It’s comfort food when served with rice or khichdi. Adding potato sabzi or any legume dish on the side makes it a completely soul-satisfying meal!<\/em><\/p>\n\n\n\n

\"Gujarati<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

What is kadhi?<\/h2>\n\n\n\n

Kadhi or Karhi is a yogurt-based curry that is popular in North India and West India.<\/p>\n\n\n\n

Every region has its way of making it.<\/p>\n\n\n\n

Traditionally, to make this dish, thick curd is mixed with besan (gram flour) and watered down to the desired consistency.<\/p>\n\n\n\n

It is then cooked until the raw taste of the besan disappears. To give some flavors, a tempering (tadka) of ghee, cumin seeds, fenugreek seeds, hing, and curry leaves is added.<\/p>\n\n\n\n

This can be made on the stove-top as well as in an Instant pot and served with Matar pulao, Plain Rice or Khichdi.<\/p>\n\n\n\n

Types of kadhi<\/h2>\n\n\n\n

Kaale Channe ki kadhi also known as Jaisalmer chana kadhi<\/a><\/strong> – This dish with Rajasthani origins has black chickpeas added to it.<\/p>\n\n\n\n

Punjabi kadhi<\/strong> – It’s is made with curd-based Kadhi with Pakodas (onion or methi fritters).<\/p>\n\n\n\n

Maharashtrian kadhi<\/strong> – The recipe is very similar to the Punjabi kadhi, except it is made without pakoras.<\/p>\n\n\n\n

Gujarati kadhi<\/strong> – This is the simplest version of kadhi.  It is a sweet, tangy, and spicy kadhi recipe and has more watery than the others, and also does not use turmeric.<\/p>\n\n\n\n

This is the Kadhi we will make today. It’s the version I’ve grown up with.<\/p>\n\n\n\n

We typically eat this Kadhi with Khichdi, Rice, rotli, and with a side of sabzi. It’s often a thali addition, as well as popular on wedding menus.<\/p>\n\n\n\n

Chuti Mug Ni Dal (Stir-fried Split mung dal), Gujarati Kadhi, Kobi Nu Shaak (Stir-fried cabbage), Rotli and Bhaat (Rice) is a classic Gujarati menu during special occasions or gatherings.<\/p>\n\n\n\n

In Gujarat, 3 varieties of Kadhis are made. <\/p>\n\n\n\n