Gujarati Kadhi is a comforting and flavorful yogurt-based soup that’s perfect for a hearty meal. To make this dish, start by whisking together 1 cup of yogurt, 1/4 cup of gram flour, 1/2 teaspoon of turmeric powder, salt to taste, finely chopped green chili, 1 teaspoon of ginger paste, 1 tablespoon of sugar, and 1 teaspoon of cumin powder. Gradually add 4 cups of water, whisking to create a smooth mixture.
For the tempering, heat 2 teaspoon of ghee in a pan and add 1 teaspoon each of cumin seeds and mustard seeds, 1/4 teaspoon of fenugreek seeds, 2 cinnamon sticks, 4 cloves, a pinch of asafetida, and curry leaves. Let the seeds splutter and pour in the yogurt mixture. Stir continuously on low flame until the kadhi thickens. Garnish with fresh coriander leaves for a burst of freshness.
Now, let’s complement this Kadhi with non-fried pakodas. In a bowl, combine 3/4 cup of gram flour, chopped onion, 2 finely chopped green chilies, chopped curry leaves, coriander leaves, salt, 1 teaspoon of grated ginger, 2 tablespoons of rice flour, 1/2 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Gradually add water to form a thick batter and mix in 1/4 teaspoon of baking soda.
Heat a paniyarappam tawa or aebleskiver pan, add a few drops of oil in each cavity, and spoon the batter into the cavities, filling them up to 3/4 full. Cook on low to medium flame until the bottom is golden brown, then flip and cook the other side until crispy.
The result is a delightful combination of the tangy Gujarati Kadhi and the crunchiness of non-fried pakodas. The aromatic tempering in the Kadhi infuses rich flavors, while the pakodas, made healthier by avoiding deep frying, add a perfect textural contrast. This dish is not only a treat for the taste buds but also a wholesome and nutritious meal that captures the essence of Gujarati cuisine. Enjoy the heartwarming flavors of Gujarat in every spoonful!
Gujarati Kadhi & Pakoda
Ingredients
Kadhi Base:
- 1 cup yogurt
- ¼ cup besan gram flour
- ½ teaspoon turmeric powder
- 1 ½ tsp Salt
- 1 green chili finely chopped
- 1 tsp ginger paste
- 1 tbsp sugar
- 1 tsp cumin powder
- 1 tbsp Fresh coriander leaves for garnish
- 4 cups water
Tempering:
- 2 tsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 inch cinnamon stick optional
- 4 cloves optional
- 1 pinch of asafetida
- 4 to 5 Curry leaves
Non-Fried Pakoda:
- ¾ cup besan gram flour
- 1 cup chopped onion
- 2 green chilies finely chopped
- 4 to 5 Curry leaves chopped
- 1 tbsp Coriander leaves chopped
- 1 ¼ tsp Salt
- 1 tsp grated ginger
- 2 tbsp rice flour
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Water as needed
- ¼ tsp baking soda
- Oil for roasting
Instructions
For Kadhi:
- In a bowl, whisk together 1 cup yogurt, 1/4 cup besan, 1/2 tsp turmeric powder, salt, 1 green chili, 1 tsp ginger paste, 1 tbsp sugar, and 1 tsp cumin powder.
- Gradually add 4 cups of water while whisking to form a smooth mixture.
- Heat 2 tsp ghee in a pan, add 1 tsp cumin seeds, 1 tsp mustard seeds, 1/4 tsp fenugreek seeds, 2 cinnamon sticks, 4 cloves, a pinch of asafetida, and curry leaves for tempering. Allow the seeds to splutter.
- Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
- Cook the kadhi on low flame until it starts to boil. Keep stirring to prevent sticking.
- Garnish with fresh coriander leaves.
For Non-fried Pakoda:
- In a mixing bowl, combine 3/4 cup besan, chopped onion, 2 finely chopped green chilies, chopped curry leaves, coriander leaves, salt, 1 tsp grated ginger, 2 tbsp rice flour, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder.
- Gradually add water and mix to form a thick batter. Add 1/4 tsp baking soda and mix well.
- Heat a paniyarappam tawa, add a few drops of oil in each cavity.
- Spoon the batter into the cavities, filling them up to 3/4 full.
- Cook on low to medium flame until the bottom is golden brown, then flip and cook the other side.
- Once both sides are cooked and crispy, remove from the pan.
