Fast Curries
Not only is this Gujarati Kadhi – Yogurt Chickpea Flour Curry delicious, it’s so easy and quick to make. It just takes some mixing and a bit of simmering until you’ve got a creamy, flavorful dish everyone will love! Best of all, this is made in under 20 minutes from start to finish.
Ingredients needed to cook Gujarati Kadhi – Yogurt Chickpea Flour Curry
Plain yogurt (at room temperature), water, chickpea flour (besan), ground cumin, serrano peppers, oil or ghee, cumin seeds, mustard seeds, curry leaves, salt, ground turmeric, crushed ginger, and fresh cilantro leaves.
Prep:
Rinse and slit the serrano peppers into 2 halves vertically.
Rinse and chop the cilantro leaves and set aside.
In a deep mixing bowl, add in yogurt, water, chickpea flour and using a whisk well until no lumps remain. It needs to be well combined. Further add in ground cumin and serrano peppers. Mix well.
Using a motor and pestle crush the ginger finely.
Cook:
When you are ready to cook, place a deep wok and deep pot on medium-heat. Further add oil or ghee to the pot. When the oil is hot, add in cumin seeds, mustard seeds, and curry leaves.
Furthermore, when the cumin seeds splutter add in the whisked mixture. Also add in salt, sugar (optional), ground turmeric, and crushed ginger to the pot. Keep stirring continually until the kadhi comes to a boil. This step is key to prevent curdling of yogurt.
Finally lower the flame to low-medium heat and let the kadhi simmer until the required consistency is reached. Some people like it thin while others thick. I typically let it cook for 12 to 15 minutes, with the consistency not being very thick. Keep stirring intermittently to prevent the kadhi from sticking to the pot.
Finally turn off the heat- transfer to a serving bowl and garnish with cilantro. Enjoy with steamed rice.
Tips:
- Never cook kadhi on high-heat. High-heat tends to curdle the yogurt.
- Also whisk the yogurt well before cooking.
- Keeping stirring continuously when the kadhi is cooking until it comes to a boil.
- Its best to use yogurt at room temperature to prevent curdling.
- Additionally, you can add some sugar (1 tbsp) if you’d like when you add salt.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Cucumber Tomato Cilantro Salad
Cabbage Egg Bhurji – Scrambled Egg with Cabbage
Easy Paneer Bhurji – Scrambled Indian Paneer
Moreover, try some of our other air fryer recipes
Gujarati Kadhi – Yogurt Chickpea Flour Curry
Ingredients
- 2 cups yogurt (plain at room temperature)
- 2 and 1/2 cups water (add an additional 1/2 cup if you want it really thin)
- 1/4 cup chickpea flour (besan)
- 1/2 tsp ground cumin (jeera powder)
- 3 serrano peppers, small (hari mirch) (optional)
- 1/2 tbsp oil of choice or ghee
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (rai)
- 7 to 10 curry leaves (kadi patta)
- 1 tsp salt
- 1 tbsp sugar (optional, I haven't added it)
- 1/3 tsp ground turmeric (haldi)
- 1 tsp crushed fresh ginger
- 1 tbsp cilantro leaves (dhaniya ke patte)
Instructions
Prep
- Rinse and slit the serrano peppers into 2 halves vertically.
- Rinse and chop the cilantro leaves and set aside.
- In a deep mixing bowl, add in yogurt, water, chickpea flour and using a whisk well until no lumps remain. It needs to be well combined. Further add in ground cumin and serrano peppers. Mix well.
- Using a motor and pestle crush the ginger finely.
Cook
- When you are ready to cook, place a deep wok and deep pot on medium-heat.
- Further add oil or ghee to the pot. When the oil is hot, add in cumin seeds, mustard seeds, and curry leaves.
- Furthermore, when the cumin seeds splutter add in the whisked mixture. Also add in salt, ground turmeric, and crushed ginger to the pot. If adding sugar add it here. I typically don't add it. Keep stirring continually until the kadhi comes to a boil. This step is key to prevent curdling of yogurt.
- Finally lower the flame to low-medium heat and let the kadhi simmer until the required consistency is reached. Some people like it thin while others thick. I typically let it cook for 12 to 15 minutes. Keep stirring intermittently to prevent the kadhi from sticking to the pot.
- Finally turn off the heat- transfer to a serving bowl and garnish with cilantro.
Notes
- Never cook kadhi on high-heat. High-heat tends to curdle the yogurt.
- Also whisk the yogurt well before cooking.
- Keeping stirring continuously when the kadhi is cooking until it comes to a boil.
- Its best to use yogurt at room temperature to prevent curdling.
- Additionally, you can add some sugar (1 tbsp) if you’d like when you add salt.
