24 Jun Gujarati Dahi Kadhi
Gujarati Dahi Kadhi is a simple curd based gravy that is served along with the regular meals. It can also be called as a thin sweetly flavored buttermilk curry.
15 years back I would have never envisaged that one day I would act like an influencer in promoting kadhi as a sweet and salty delicious curry.Shocking to the taste of my cultural cuisine from Assam , I was more then intrigued biting into a sugar granule in the gujarati dal that came along with my thali during my formative years in Mumbai. This was at the erstwhile famous gujarati thali joint “Samrat” in Churchgate. I was on my summer internship then ,and was the first time that I was introduced to gujarati food by my brother and his collegues, and in my mind, I despised its taste, while trying to smile though the lunch. And now , decades later, hugely influenced by the cosmopolitan culture that the city of mumbai prides in, and with numerous Gujarati friends , I am a huge fan of the Gujrati Kadhi and the Dal as well. An acquired taste that slowly warmed up to my palate, both the dal and the kadhi makes frequent appearances in my kitchen.
Kadhi is of many kinds ,basis the local culture and geographic location that one belongs to in India. Mainly there is the Punjabi Kadhi and then the Gujrati Kadhi. Go towards South India, and you will frequent the coconut oil flavored moru curry or pullisary which trends on familiar grounds.
However, it is mainly the Punjabi Kadhi and the Gujrati kadhi that fall under the categories of real kadhis , as their name suggests. But both are strikingly different in taste inspite of being a curd based gravy. Punjabi kadhi is salty while the gujarati version is sweetened with jaggery.
But however simple it may seem , it honestly isn’t that easy to cook up this curry if culturally you are not accustomed to cooking up curd or buttermilk as a whole gravy dish,since curd is pretty temperamental in its personality and to mellow it down is a task. Curdling of the curd is a task that you need to master. If it curdles, the kadhi is not what is was supposed to be.
I learnt it after many many unsuccessful attempts and now I can proudly say that I have mastered the art of cooking up a glorious kadhi. You will need to follow these tricks that I use if you want to make that perfect kadhi especially if you are a first timer and do not want to fail in your attempt.
- The trick is to use curd at room temperature and beat it very well so that there are no lumps.Ideally if you have frotter that you use for coffee or milkshakes or a hand blender that”s the best. I use my wonderchef hand blender for the same
- Also transfer the the kadhi mixture to the pan/saucepan whatever you choose to make it in and then put it in low flame. I feel this works up to the right temperature as the pan slowly heats up and does not let the curd curdle
- Stir continuously
A little salty, hugely sweetly flavored, this goes as a glorious combination with your rice and other subjis and aids in digestion as well. The sweetness comes from jaggery, which anyways is a great source of iron and combines well with curd that is a storage of calcium. Together they are a great aid for digestion. So in a way this kadhi is a great way to soak in the benefits of curd .So enjoy your meal the gujrati way. Till I come back with a new recipe .
If you loved this, then you might love moru curry as well.
And if you do try and make this recipe, please tag me on facebook and instagram as #indraniskitchenflavours.
- Curd -1 cup
- Gramflour- 1.5 tbsp( you can use lesser amount like i did if you dont want the dominance of gramflour.I used just a teaspoon)
- Water-2 cups(if you want a thinner kadhi you can add upto 2.5 cups of water like i used)
- jaggery/sugar-1 tbsp
- red chilli powder- a pinch
- ginger and green chilli paste- 1 tsp
- coriander powder- ¼th tsp(optional)
- cumin powder(optional)- ¼th tsp(optional)
- salt-as per taste
- For tempering
- curry leaves-5-6
- mustard seeds-1/8th tsp
- cumin seeds-1/4th tsp
- dry red chilli-1
- Asafoetida- a pinch(optional)
- cinamon-half stick(optional)
- cloves- 2 to 3
- Beat the curd with besan with a blender until smooth. Add water and beat again well so that there are no lumps.
- Add red chili powder, ginger chilli paste, salt,sugar/jaggery,coriander and cumin powder and mix well
- Transfer the mixture to a pan and put it over low flame
- Keep stirring until it comes to a boil and the mixture thickens up a bit.
- Do not let the curd curdle and once it thicken a bit you can switch off the flame or let it simmer on low flame till you prepare the tempering
- In another pan, add oil,and add the cumin, mustard seeds, curry leaves and dry red chilly. When smoking hot , add it to the curry, give it a stir and switch off the flame
- Garnish with coriander leaves
The tempering elements are used to enhance the taste and will change the flavor as per the ingredients you put.
I like a plain kadhi, and hence put in a little of coriander and cumin powder just for taste.
Buttermilk can be replaced for curd as well