Best 2 Gujarati Kadhi Recipes
In the realm of Gujarati cuisine, Kadhi reigns supreme, captivating taste buds with its delightful blend of yogurt, chickpea flour, and an array of aromatic spices. This culinary masterpiece transcends time and region, gracing tables across India and beyond. Its versatility shines through in the diverse recipes that showcase regional variations and personal preferences, offering a symphony of flavors that cater to every palate. From the tangy delight of Gujarati Kadhi to the creamy richness of Punjabi Kadhi Pakoda, each recipe holds its own unique charm. Embark on a culinary journey as we delve into the delectable world of Kadhi, unveiling the secrets behind its irresistible allure.
**Gujarati Kadhi:** The quintessential Kadhi that captures the essence of Gujarati cuisine. Its harmonious balance of sour and sweet flavors, complemented by a medley of spices, makes it a beloved dish across the region.
**Punjabi Kadhi Pakoda:** A delightful symphony of flavors, this Kadhi features crispy pakodas immersed in a creamy yogurt-based sauce. The pakodas, made with chickpea flour and aromatic spices, add a delightful textural contrast to the smooth Kadhi.
**Sindhi Kadhi:** A unique take on Kadhi that showcases the culinary heritage of Sindh. This version incorporates besan (chickpea flour) dumplings into a tangy yogurt sauce, resulting in a dish that is both comforting and satisfying.
**Maharashtrian Kadhi:** A flavorful Kadhi that draws inspiration from the vibrant cuisine of Maharashtra. Kokum, a souring agent derived from a tropical fruit, lends a distinct tanginess to this version, while the addition of jaggery adds a touch of sweetness.
**Rajasthani Kadhi:** A rustic and robust Kadhi that reflects the culinary traditions of Rajasthan. This Kadhi is characterized by its use of buttermilk, which imparts a slightly tangy and refreshing flavor, along with a medley of spices that create a symphony of flavors.
GUJARATI KADHI
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
GUJARATI KADHI
My friend Jigna who is from Gujarati taught me this tasty recipe.. I hope you enjoy this as I did... Goes well with rice...
Provided by Nurturing
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together besan (gram flour) and yogurt thoroughly. Add 4 cups water and mix again. Peel, wash and cut radish into small dices. Wash, dry and cut ladyfingers into half. Grate jaggery. Now combine yogurt mixture, vegetables, jaggery and green chilies. Cook until mixture returns to medium thick consistency stirring all the time. Adjust salt. Heat oil, add fenugreek seeds, cumin seeds, curry leaves and asafetida powder. When the seeds crackle add it to kadhi, mix well. Serve hot.
Tips:
- To make the kadhi thicker, use a higher proportion of yogurt to water.
- If you don't have jaggery, you can substitute it with sugar.
- To make the kadhi more flavorful, add a teaspoon of garam masala or curry powder.
- If you like your kadhi spicy, add a green chili or two.
- Kadhi can be served with rice, roti, or paratha.
Conclusion:
Kadhi is a delicious, versatile, and easy-to-make Gujarati dish that can be enjoyed by people of all ages. It is a great way to use up leftover yogurt and vegetables, and it can be tailored to your own taste preferences. Whether you like it thick or thin, spicy or mild, kadhi is sure to be a hit at your next meal.
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