A light, sweet-tangy yogurt-based curry, delicately spiced and perfect with steamed rice or khichdi.
🥣 Ingredients (Serves 3–4):
For the Kadhi:
1 cup curd (plain yogurt) – slightly sour is ideal
2 tbsp besan (gram flour)
2 cups water
1–2 tsp sugar or jaggery (to taste)
Salt to taste
1/4 tsp turmeric powder
1/2 tsp grated ginger
1 green chilli, finely chopped (optional)
For Tempering:
1 tbsp ghee or oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds (methi dana)
1–2 dried red chillies
6–8 curry leaves
A pinch of asafoetida (hing)
Garnish:
1 tbsp finely chopped coriander leaves
👩🍳 Instructions:
🥄 1. Prepare the Kadhi Base:
In a mixing bowl, whisk together curd and besan until smooth with no lumps.
Add water, turmeric, salt, sugar, ginger, and green chilli.
Mix well and transfer to a saucepan.
🔥 2. Cook the Kadhi:
Place the saucepan on medium heat and bring to a gentle boil, stirring continuously.
Lower the flame and simmer for 10–15 minutes, stirring occasionally. The kadhi will slightly thicken and develop flavor.
🍳 3. Prepare the Tempering:
In a small pan, heat ghee/oil.
Add mustard seeds, let them splutter. Then add cumin seeds, fenugreek seeds, red chillies, curry leaves, and a pinch of hing.
Pour this tempering over the hot kadhi and mix well.
🌿 4. Garnish & Serve:
Garnish with fresh coriander.
🍚 Serving Suggestions:
Best enjoyed with steamed rice, moong dal khichdi, or thepla.
Add boondi or pakoras for a heartier variation.
🌟 Welza Tip:
Add a pinch of Welza Whole Methi Seeds to the tempering for that authentic Gujarati aroma, and use Welza Hing Powder for a perfectly balanced finish!
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