Authentic Traditional Gujarati KadhiVeg
Experience the authentic taste of homemade Gujarati Kadhi. This traditional yogurt-based soup is thickened with gram flour and elevated with a fragrant, hand-ground masala of fresh turmeric, mango ginger, and ginger roots. Tempered with classic spices like cumin, mustard seeds, fenugreek, and curry leaves, this nutritious dish offers a perfect balance of tangy and spicy flavors. Serve it warm over steaming rice or khichdi for a comforting, soulful meal.
Ingredients
For the Masala Paste :
Fresh turmeric (small root)
Mango Ginger( A small root)
few Green Chilli
large Ginger
small Curry Leaves
pinch Salt
small Cumin Seeds
For the Kadhi Base :
2 cups Yogurt
2 tbsp Chickpea Flour (Besan)
2 cups Water
For the Tempering (Vaghar) :
few Dry Red Chilli
2 tsp Clarified Butter (Ghee)
1 piece Cinnamon Stick
few Cloves
pinch Fenugreek Seeds
pinch Mustard Seeds
pinch Cumin Seeds
few Curry Leaves
Optional/Garnish :
to taste Salt
(Optionsl) Sugar
Coriander Leaves (chopped)
Instructions
Step 1— Prepare the Fresh Masala
1
Gather your fresh ingredients: ginger root, yellow turmeric root, and white turmeric (mango ginger/amba haldi).
2
Clean, peel, and wash all roots thoroughly. 3. Remove stems from green chilies and fresh curry
3
Remove stems from green chilies and fresh curry leaves.
4
Chop the ginger into smaller, manageable chunks.
5
Combine the ginger, yellow turmeric, white turmeric, green chilies, and a handful of fresh curry leaves in a stone mortar and pestle.
6
Add a pinch of salt and a small amount of cumin seeds (jeera) to the mixture.
7
Grind everything together into a coarse, aromatic paste.
Step 2— Prepare the Yogurt Base:
1
In a mixing bowl, combine two cups of fresh yogurt (curd) with two tablespoons of chickpea flour (besan).
2
Whisk the mixture vigorously to ensure there are no lumps of chickpea flour.
Step 3— Tempering and Cooking
1
Heat a teaspoon of ghee (clarified butter) in a deep pot over medium heat.
2
Once hot, add dry whole red chilies, cinnamon sticks, and cloves. Allow them to release their fragrance.
3
Add fenugreek seeds (methi), mustard seeds (rai), and cumin seeds (jeera). Be careful, as these will pop; you can briefly remove the pot from the heat or cover it to prevent mess.
4
Once the seeds have finished spluttering, add a fresh batch of curry leaves.
5
Immediately pour in the whisked yogurt mixture and turn off the stove to maintain a smooth texture.
6
Add approximately two cups of water (or adjust to your preferred consistency) and turn the heat back on to a medium-high setting.
7
Add the prepared fresh masala paste into the pot.
8
Stir the kadhi continuously as it comes to a boil to prevent the yogurt from separating.
9
Add salt to taste and, if desired, a small amount of sugar for balance.
10
Finish by garnishing with more fresh curry leaves and finely chopped fresh coriander (cilantro) before serving hot with rice or roti.
