Skip to main content
Main

Gujarati Kadhi

A yogurt-based curry made with gram flour, spices, and tempered ghee.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Asafoetida and ghee work together. They rank in the top 9% of all ingredient pairs, and 31 recipes mention both. The science ↓

The recipe

Time5 minutes

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the base

  1. Mix the yoghurt, gram flour and water in a vessel, beating well so that no lumps are formed.

  2. Add the grated ginger, slit or chopped green chillies, curry leaves, sugar and salt.

  3. Keep on low flame for 5 minutes or until the mixture comes to a boil, then keep simmering.

Temper and serve

  1. For the tempering, heat the ghee in a pan for 2 minutes.

  2. Add the mustard seeds and cumin seeds, letting them crackle.

  3. Add the asafoetida, red chilli bits, turmeric powder, and fry on low heat for a few seconds.

  4. Add the tempering to the gram flour gravy and stir occasionally while simmering on very low heat for 4 minutes.

  5. Garnish with finely chopped coriander leaves before serving.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asafoetida + gheetop 9% of all pairs
    Aroma overlaplow
    Mentioned together31 recipes
  2. Cumin + turmerictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Ginger + turmerictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,775 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Ginger + cumintop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,733 recipes

    Shared aroma: estragole (anise, licorice).

  5. Cumin + asafoetidatop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together101 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bengal gram flour (besan)
Thickens the yoghurt into a smooth, body-rich gravy and prevents curdling.
Yoghurt
Provides the tangy base and creamy body of the kadhi.
Ghee
Carries the spices' flavour into the tempering and adds richness.
Mustard seeds
Crackle in hot fat, releasing a nutty, pungent aroma into the tempering.
Sugar
Balances the sourness of the yoghurt.

The step that matters

Beating the gram flour into the yoghurt and water. Dry gram flour clumps when added to liquid unless it is beaten smooth first. Lumps stay hard during simmering, so the gravy will not turn smooth.

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (flour, ginger, sugar, cumin, asafoetida, turmeric, ghee):

  1. Carrotbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatoabout as good a flavor fit
  4. Mustardthe original

Fit is the average pairing score against flour, ginger, sugar, cumin, asafoetida, turmeric, ghee. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Yorkshire PuddingIllustrationYorkshire Pudding264 recipes