Gujarati Kadhi

Ingredients

For the Kadhi

• 1 cup Yogurt (dahi), slightly sour and whisked
• 2½ cups Water
• 2 tbsp Besan (gram flour)
• 1½ tsp (adjust to taste) Jaggery or sugar
• to taste Salt
• 1 tsp White miso paste (mild)
• MSG – ¼ tsp (optional, adjust to preference)
• for garnish Fresh coriander leaves

For Tempering (Tadka)

• 1 tbsp Ghee
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 2 Cloves
• 1 small stick Cinnamon
• 1 Dry red chilli
• 1 Green chilli, slit
• 6–8 Curry leaves
• ½ tsp Ginger, finely chopped
• a pinch Hing (asafoetida)

Method of Preparation

Chef Ajay Chopra

1. Prepare the Yogurt-Besan Mix

   Mix besan with yogurt in a bowl. Add salt and water and whisk until smooth and lump-free.

2. Prepare the Flavour Base

   Add jaggery and bring the mixture to a gentle simmer over medium heat. Stir continuously for 10–12 minutes, until it thickens slightly.

3. Add the Umami Punch

   Once slightly thickened, reduce the heat to low and whisk in the white miso paste. Do not boil after adding the miso to preserve its flavour. Stir in the MSG.

4. Prepare the Tadka

   Heat ghee in a pan. Add mustard seeds, cumin seeds, cloves, cinnamon, dry red chilli, green chilli, curry leaves, ginger and hing. Allow them to crackle and become aromatic.

5. Pour the Tadka

   Pour the prepared tadka over the Kadhi and mix gently.

6. Garnish & Serve

   Garnish with fresh coriander leaves and serve hot.