Entree: India – Gujarat – કઢી ➤ Kaḍhī (Yogurt and gram flour stew tempered with spices, typical of Gujarati home cooking)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 23 min

Total 33 min

Ingredients

- 3 cups (720 g) plain whole-milk yogurt
- 1/2 cup (60 g) gram flour (besan)
- 2 cups (480 ml) water
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tsp (2 g) turmeric powder
- 1 tsp (4 g) granulated sugar (optional, for subtle Gujarati sweetness)
- 2 tbsp (30 ml) ghee
- 1 tsp (2 g) mustard seeds
- 1/2 tsp (1 g) cumin seeds
- pinch (less than 1 g) asafoetida (hing)
- 8–10 curry leaves
- 2 whole dried red chilies
- 2 green chilies, slit lengthwise
- 2 tbsp (30 ml) vegetable oil (if needed for sautéing)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a large bowl, whisk the yogurt until smooth. Gradually whisk in the gram flour until fully combined and lump-free.
2. Stir in the water, turmeric, salt, and sugar; mix until smooth.
3. Pour the mixture into a medium saucepan and bring to a gentle simmer over medium heat, stirring frequently so the besan does not stick. Reduce heat to low and simmer, uncovered, for 15–20 minutes until the kadhi thickens slightly and the raw besan flavor is cooked.
4. While the kadhi simmers, heat the ghee in a small skillet over medium heat. Add the mustard seeds and wait until they begin to pop, then add the cumin seeds, asafoetida, dried red chilies, curry leaves, and slit green chilies. Fry for 30–45 seconds until fragrant but not burnt.
5. Pour the hot tempering into the simmering kadhi and stir to combine. Taste and adjust salt or sugar as desired. Simmer 2–3 more minutes.
6. Remove from heat, garnish with chopped cilantro, and serve hot with steamed rice or khichdi.