This Gujarati Kadhi is a delectable thin yogurt-based meal with a sweet and sour flavor that will blow your mind. It's quick, fuss-free, and comforting. This traditional kadhi can be served as a soup or with rice.
In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed.
In a vessel, add ghee and let it heat on medium-high heat. Then add rai, cumin seeds, fenugreek seeds, hing, cinnamon stick, bay leaf, cloves, dry whole chili, curry leaves. Saute them for a minute. Make sure not to burn.
Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds.
Add the yogurt mixture while stirring continuously.
Add salt, sugar. Keep stirring until it starts to boil. (We don't want the kadhi to curdle)
Once boiled, keep on low and simmer for about 10-12 minutes.
Garnish with cilantro and serve with rice, khichdi, or roti.
Notes
Make it one-pot: I prefer to make it a one-pot meal. I begin with the tempering and then add the yogurt besan mixture, but you can add the tempering last if you want.Yogurt: Keep your yogurt out of the fridge for a few hours to make it sour.Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Red Chili Pepper: You can use any variety of whole dried red chili pepper in this recipe (eg. Kashmiri, ). I used Deep brand whole red chili when making this kadhi. Remove the stem before using.