Gujarati Kadhi – Yoghurt ‘Sauce’

It is very hard to describe what kadhi exactly it, it is basically a yoghurt and gram flour based sauce/soup/gravy for rice. You can also add it to dry curry dishes, like potato. I blogged Kitchri a little while ago, a soothing lentil rice dish gently spiced with turmeric and garlic – kadhi is the best companion for kitchri. You can also have kadhi with plain boiled basmati rice.

Kitri and Kadhi is wonderful when you are sick, it is simple, soothing and comforting – I think it has medicinal qualities similar to chicken soup! I got it together to make this on a weekend when we were both ill with a horrible cold virus thing that caught as at the end of a long winter, it is very easy to make and gentle on a tummy that has been punished by too many Hall’s Soothers and Paracetmol pills.

Gujarati Kadhi
makes 4 portions, keeps well in the fridge for a few days

250ml natural yoghurt
2 tablespoons of gram flour / chickpea flour
about 1cm of grated fresh ginger
1 tbsp sugar
750ml cold water

for tempering:
1-2 dried red chillies – depending on how hot you want it
pinch of asafoetida
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
vegetable or sunflower oil

1. Whisk together the yoghurt, chickpeas, ginger, water in a bowl.
2. Heat the oil and add all the tempering ingredients once the oil is hot.  When the mustard seeds begin to pop add in the yoghurt mixture and then water and salt.
3. Bring to the boil, be careful it doesn’t bubble over the top. Then let simmer gently for about 5 minutes, whisking occasionally to stop any lumps.
4. Taste and season again if you need to, and then add the fresh coriander.

Serve with kitchri or plain basmati rice.
The traditional way to serve it is in a small cup and let each person add the kadhi to their rice as they eat. I sometimes like to drown my rice in it, but at other times add a little to make it drier, it all depends!

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