A delightful sweet and tangy yogurt-based curry from Gujarat. This light, soupy kadhi, made with chickpea flour and tempered with fragrant spices, is a comforting classic best enjoyed with steamed rice or khichdi.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
190cal
5gprotein
20gcarbs
11g
Ingredients
1.5 cup Curd (Preferably sour for authentic taste)
3 tbsp Besan
4 cup Water
1 tsp Ginger Paste
1 tsp Green Chili Paste (Adjust to your spice preference)
2 tbsp Jaggery (Grated or powdered. Adjust to taste.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Gujarati comfort food! Tender potatoes simmered in a light, tangy, and slightly sweet tomato gravy. This simple everyday curry pairs perfectly with hot rotis or puris.
About Gujarati Kadhi, Steamed Basmati Rice and Batata nu Shaak
Tangy, gut-friendly Gujarati Kadhi with rice & batata shaak. Pure homestyle comfort food!
This indian dish is perfect for lunch. With 652.97 calories and 14.06g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Seeds
0.25 tsp Hing
8 leaves Curry Leaves
2 whole Dried Red Chilies (Broken in half)
3 whole Cloves
1 inch piece Cinnamon Stick
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Kadhi Base
In a large bowl, use a balloon whisk to beat the curd until it is completely smooth and creamy.
Add the besan (gram flour) to the curd and whisk vigorously to create a lump-free paste.
Gradually pour in the water while continuing to whisk. This ensures the mixture is thin and uniform.
Stir in the ginger paste, green chili paste, jaggery, salt, and turmeric powder. Mix until everything is well combined.
2
Simmer the Kadhi
Pour the prepared yogurt-besan mixture into a heavy-bottomed pot or saucepan.
Place the pot on medium heat. Bring the mixture to a boil, stirring continuously and scraping the bottom of the pot. This is the most critical step to prevent the curd from splitting.
Once the kadhi reaches a rolling boil (after about 5-7 minutes), reduce the heat to low.
Let it simmer gently for 10-12 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of the besan will cook off.
3
Prepare the Tempering (Tadka/Vaghar)
While the kadhi is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to pop and splutter completely.
Add the cumin seeds, cloves, cinnamon stick, broken dried red chilies, and hing. Sauté for about 30 seconds until the spices release their aroma.
Turn off the heat and carefully add the curry leaves. Stand back as they will splutter instantly.
4
Combine and Garnish
Immediately pour the hot tempering over the simmering kadhi. You will hear a satisfying sizzle.
Stir well to incorporate the tempering. Let the kadhi simmer for one more minute to allow the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kadhi rest for a few minutes before serving for the flavors to deepen.
5
Serve
Serve the Gujarati Kadhi hot with steamed basmati rice, jeera rice, or the traditional pairing of moong dal khichdi.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tbsp Oil (Any neutral oil like sunflower or peanut oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1 inch Ginger (Finely grated)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 pcs Tomatoes (Medium-sized, finely chopped or pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Cumin Powder
1 tbsp Jaggery (Grated, or substitute with sugar)
1 tsp Salt (Adjust to taste)
1.5 cup Water (Adjust for desired gravy consistency)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and cut them into 1-inch cubes.
Boil or pressure cook the potato cubes until they are just fork-tender. Be careful not to overcook them into a mush.
To pressure cook, add the potatoes to a cooker with just enough water to cover them and cook for 1-2 whistles. To boil, place them in a pot of salted water and cook for 10-12 minutes.
Drain the potatoes and set them aside.
2
Prepare the Tempering (Vaghar)
Heat oil in a medium-sized pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
3
Sauté Aromatics and Tomatoes
Add the grated ginger and chopped green chilies to the pan. Sauté for another 30-45 seconds.
Add the finely chopped tomatoes along with a pinch of salt to help them cook down.
Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft, pulpy, and oil starts to separate from the mixture.
4
Build the Gravy
Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Stir continuously for 1 minute to cook the spices without burning them.
Pour in 1.5 cups of water. Add the remaining salt and the grated jaggery.
Stir well until the jaggery dissolves completely. Bring the gravy to a gentle boil over medium heat.
5
Simmer with Potatoes
Carefully add the boiled potato cubes to the simmering gravy.
Stir gently to coat the potatoes. Reduce the heat to low, cover the pan, and let the shaak simmer for 5-7 minutes. This allows the potatoes to absorb all the delicious flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Let the shaak rest for 5 minutes before serving hot with phulka rotis, thepla, or puris.