Authentic Gujarati Kadhi with Fresh MasalaVeg
Enjoy a comforting bowl of authentic Gujarati Kadhi, a traditional spicy yogurt soup. This recipe features a fragrant homemade masala made from fresh ginger, green chilies, and aromatic roots like turmeric and mango ginger. Perfectly balanced with a tempering of ghee, mustard seeds, cumin, and curry leaves, this nutritious dish is ideal when served over hot steamed rice or khichdi. Discover the secret to this classic, soul-warming yogurt delicacy.
Ingredients
For the Masala Paste :
as needed Ginger
Yellow Turmeric (Fresh root)
Mango Ginger ( fresh root)
to taste Green Chilli
handful Curry Leaves
small Cumin Seeds
to taste Salt
For the Kadhi Base :
2 cups Yogurt
2 tbsp Chickpea Flour (Besan)
2 cups Water
For the Tempering (Vagar) :
1 tsp Clarified Butter (Ghee)
few Dry Red Chilli
small Cinnamon Stick
few Cloves
small Fenugreek Seeds
small Cumin Seeds
as needed Curry Leaves (for tempering)
Garnish :
no. (finely chopped) Fresh Coriander
to taste Sugar
Instructions
Step 1— Prepare the Fresh Masala
1
Gather fresh ginger, green chilies, curry leaves, yellow turmeric (fresh root), and mango ginger (amba haldi).
2
Wash, peel, and chop the ingredients into small chunks.
3
Place them into a stone mortar and pestle along with a little salt and cumin seeds.
4
Grind everything into a coarse paste to retain maximum flavor and nutrients
Step 2— Prepare the Yogurt Mixture
1
In a bowl, combine 2 cups of yogurt with 2 tablespoons of chickpea flour (besan).
2
Whisk the mixture thoroughly until completely smooth, ensuring there are no lumps.
Step 3— Prepare the Tempering (Vagar)
1
Heat a teaspoon of ghee (or oil) in a pot.
2
fenugreek seeds (methi), mustard seeds (rai), and cumin seeds (jeera).
3
Once the seeds pop, add fresh curry leaves to the hot ghee.
Step 4— Cook the Kadhi
1
Immediately pour the beaten yogurt mixture into the pot with the tempering.
2
Add about two cups of water (adjust based on your preferred consistency).
3
Add the freshly ground masala paste to the pot.
4
Stir continuously while bringing the mixture to a boil over medium-to-high heat.
5
Once boiling, finish by adding finely chopped fresh coriander leaves and salt to taste. Add sugar if you prefer a sweet-savory balance.
6
Serve hot over steamed rice or khichdi.
Nutrition Facts
4 servings per recipe
