Gujarati Kadhi.

Gujarati Kadhi is a yoghurt based sweet and sour soup flavoured with ginger and curry leaves eaten with mutter pilaf or plain boiled rice. It is traditionally served as one of the components in a gujarati thali. It is very popular in the Northern and Western states of India.

What is the difference between Gujarati Kadhi and Other types of Kadhi?

Gujarai Kadhi tends to have avery sweet and sour taste and it is thiner compared to Kadhis from other states. It is usually free of colour and make a whitish, creamy colour taken on by the chick pea flour. It is tempered with lots of curry leaves, green chillies and seasoned  with  salt and jaggery.

Punjabi Kadhi or Rajasthani Kadhi usually has a very deep yellow colour and is a lot more thicker. These kadhi's also have fritters, vegetables and many more spices added to them and tend not to have the sweet and sour taste like the Gujarati Kadhi.

What are the key ingredients for making Gujarati Kadhi?

Key Ingredients in Kadhi are Chick pea flour, sour yoghurt and jaggery, curry leaves, fenugreek seeds, cumin seeds, green chillies, ginger, red dried chillies and fresh coriander with salt to taste.

Cuisine Type:

Gluten free

Vegetarian

Can I make vegan Kadhi?

Yes you can make vegan kadhi by using an alternative yoghurt such as soya yoghurt, You can give it a sour taste by adding a squeeze of lemon Juice.

Can I substitute the jaggery ?

You can add any type of sweetener to replace the jaggery if you want to cut out o natural sugars.

What can I serve my Kadhi with?

Kadhi goes usually served with plain boiled rice or pilaf rice or jeera rice.