Gujarati Kadhi Recipe
Kadhi is a traditional recipe and you will find it in almost all the gujarati thalis and weddings. It is a completely comfort food as its quick, nutritious and tasty. It goes well with khichdi, rice or pulav.
Kadhi is prepared in many different ways. But the basic ingredients like curd and besan remains the same. Many people use sugar for sweetness in kadhi but I use Jaggery as this is how I have learnt it from my mom. Jaggery is a healthier option and it gives kadhi a different colour. Even tadka of kadhi is done in many ways like many people use Jeera and mustard seeds both. I prefer only jeera tadka.
I have seen many times kadhi crumbles up when boiled and it looses it smooth texture after cooking. The trick is to mix all the ingredients first and then give tadka. If kadhi is placed on flame directly it will get crumbled like paneer. This is my moms recipe. When ever she prepared it for guests she gets complements for it.
Kadhi can be prepared in Rajasthani, Punjabi, Sindhi and Maharashtrian way. People across India prepare Kadhis different way. There is difference in process but most of the time main ingredients remains the same. Gujarati Kadhi tastes good when you use sour curd or Buttermilk.
Kadhi tadka is another main part of its recipe. It tastes good when tadka is given in ghee. As oil or mixing oil and ghee does not taste that good.