Kathiawadi Kadhi
A fiery, tangy yogurt curry from the Kathiawad region - bolder and spicier than its Gujarati cousin.
Prep Time
15 mins
Cook Time
35 mins
Servings
4 people
Difficulty
Easy
Ingredients
For the Kadhi
For Tempering
Garnish
Instructions
Prepare the Base
10 minsWhisk yogurt and gram flour together until smooth with no lumps. Add water gradually while whisking to make a thin, smooth mixture.
Add Spices
5 minsAdd salt, turmeric, red chili powder, sugar, and jaggery to the yogurt mixture. Mix well.
Cook the Kadhi
25 minsPour the mixture into a heavy pot and bring to a boil over medium heat. Stir continuously to prevent curdling. Simmer for 15-20 minutes.
Prepare Tempering
5 minsHeat ghee in a small pan. Add mustard seeds, cumin, fenugreek seeds, and let them crackle. Add dry red chilies, cloves, cinnamon, curry leaves, and asafoetida.
Add Tempering
5 minsPour the hot tempering over the simmering kadhi. Cover immediately to trap the aroma. Let it simmer for 5 more minutes.
Serve
2 minsGarnish with fresh coriander and a drizzle of ghee. Serve hot with steamed rice and khichdi.
Chef's Tips
- Kathiawadi kadhi is spicier than regular Gujarati kadhi
- Use sour yogurt for authentic tangy flavor
- Constant stirring prevents the kadhi from curdling
- The tempering should be very hot when poured
- Leftovers taste even better the next day
The Story Behind Kathiawadi Kadhi
Kathiawad, the western peninsula of Gujarat, is known for its bold flavors and fiery cuisine. Unlike the sweeter, milder kadhi from other parts of Gujarat, Kathiawadi kadhi packs a punch with extra red chilies and a more pronounced sour note.
This rustic dish reflects the hardy spirit of the region's farmers and shepherds, who needed hearty, flavorful food to sustain them through long working days. It's comfort food at its finest.