Photograph of the finished Kadhi Gujarati

India · Canh sữa chua bột đậu gà Kadhi Gujarati

Kadhi Gujarati

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.2 kg
  • Photograph of Besan chickpea flour Besan chickpea flour 140 g
  • Photograph of Palm sugar Palm sugar 80 g
  • Photograph of Mustard seeds Mustard seeds 20 g
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Hing powder Hing powder 4 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Ghee Ghee 140 g
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Coriander Coriander 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Beat the yogurt with the besan chickpea flour and 500 ml of water until all lumps are dissolved.
  2. 2 Kadhi Gujarati is thin like soup, not thick like sauce, and has a sweet and sour taste because it contains palm sugar.
  3. 3 Simmer over low heat, stirring continuously in one direction for 15 minutes; stop stirring when the yogurt has separated.
  4. 4 Add palm sugar, grated ginger, and green chilies, then simmer for another 5 minutes.
  5. 5 Sauté mustard seeds in ghee until they pop, then add hing and curry leaves.
  6. 6 Pour the remaining sauce over the kadhi pot, sprinkle with coriander, and serve with rice.

With an appliance

  • Oven 33 min

    Replace steps 3–4: Pour the yogurt and besan mixture into a covered saucepan, place it on the middle rack of the oven at 140°C for 18 minutes, then add the sugar, ginger, and chili; reduce the cooking time by about 2 minutes. The heat will surround the saucepan, preventing separation, sticking to the bottom, and eliminating the need for constant stirring. The mustard seed tossing in step 5 should still be done on the stovetop.

Start cooking