Kadhi is a warm sweet and sour soup made with yoghurt and chick pea flour (besan). There are several variations of kadhi recipes where you can add vegetables like okra, daikon (mooli), fenugreek, pakoras etc to make the kadhi richer. Some like to have their kadhi nice and thick but the Gujarati’s tend to make theirs fairly thin with a sweet and sour taste. It’s usually served with rice, pillau rice or khichedi.
2 cups of yoghurt
2 heaped tbp chick pea flour (besan)
1 tsp salt
½ tsp turmeric
3-4 cloves of garlic blended using a garlic press
2 tsp. blended ginger
3-4 green chillies (use less if you don’t like hot food)
2 tbp. sunflower oil
1tsp mustard seeds
1 tsp jaggery or brown sugar
1 tsp lemon juice ( to use if the yoghurt isn’t sour)
5-6 curry leaves
small bunch of finely chopped fresh fenugreek (can substitute this for coriander if you can’t get fenugreek)
As kadhi is made from yoghurt, it’s quite important to ensure that it’s mixed well and then stirred well during the cooking. Hopefully my simple instructions will help you make great kadhi.
1. In a stainless steel or aluminium saucepan, mix the yoghurt with 3 cups of water and whisk well.
2. Add in the chick pea flour and whisk again.
3. Add in the salt, turmeric, green chillies, garlic, ginger, curry leaves, fenugreek, jaggery (or broen sugar) and lemon juice (if using normal plain yoghurt) (Shop bought yoghurt isn’t usually sour so you need to make the dish sour by adding lemon juice).
4. Stir this with a spoon and heat the mixture and keep stirring it all the time.
5. You will notice that the mixture will get a deeper colour and begin to thicken. Continue stirring all the time.
6. Watch out….It will start to rise and boil over just like milk does…. At this stage lower the heat or even switch off for a minute so that the kadhi doesn’t boil over.
7. Put the kadhi on a low heat. Now that it’s cooked correctly, the yoghurt won’t curdle.
8. In a small saucepan heat the oil to prepare the tempering (often called tadka or vaghar). Some Gujarati’s like to temper their kadhi with ghee which is perfectly fine too.
9. Add the mustard seeds to the oil. Once the seeds stop popping – add the tempering on top of the kadhi and mix well. Allow to cook for at least a further 10 minutes.