KATHIAWADI KADHI/TANGY-SPICY KATHIAWADI KADHI

August 4, 2021

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KATHIAWADI KADHI/TANGY-SPICY KATHIAWADI KADHI / चटाखेदार काठियावाड़ी कढ़ी

Kathiawadi kadhi is a classic kadhi(curry)from the Kathiawar region in South-West Gujarat. Unlike the central and north Gujarati cuisine, this cuisine is well known for its incredibly spicy food made with simple ingredients. Due to the lack of a variety of vegetables in this region, their cuisine mostly consists of millets, gram, lentils, and sorghum. A few vegetables are grown due to semi-arid land mainly brinjals, cluster beans, potatoes, and tomatoes, etc. So, most of the dishes consist the gram flour as a base. The curries or sabzi is quite fiery with a blend of spices, tang, and little sweetness

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This kathiawadi kadhi is the curd and gram flour-based tasty kadhi. A tempering of a few whole spices and red chilies adds authentic regional flavors to this kadhi. Generally, the jaadi/khoba roti or bajri rotli go very well with this kadhi. But whenever I make the khatta white dhokla in my kitchen, this tasty mouth-tickling kathiawadi kadhi will definitely be there. Very easy kadhi to make, this does not require any veggies or the pakode unlike the Punjabi Kadhi-Pakoda must have

Prep time – 5 minutes
Cook time – 20 minutes
Cuisine – Kathiawar ( Gujarat)
Course – Main
Author – Bharti Dhawan

● INGREDIENTS REQUIRED
• Sour curd/khatta dahi – 2 cups
• Water – 4 cups
• Gram flour/besan – 2 tbsp
• Red chilly powder – 1/2 + 1/2 tsp
• Turmeric/haldi powder – 1 tsp
• Mustard seeds/rai – 1 tsp
• Bay leaf/tez patta – 2 nos
• Whole red chilly – 1-2 nos
• Asafetida/hing – 1/2 tsp
• Gur/jaggery – a small piece(1-2 inch piece)
• Cooking oil – 1 tbsp
● INGREDIENTS FOR TADKA/TEMPERING
• Cooking oil – 2 tsp
• Cumin/jeera – 1 tsp
• Whole red chillies – 2-3 /to your taste
• Red chilly powder – 1 tsp /to taste

● STEP BY STEP

1- Firstly, add besan and 1/2 tsp red chilly powder to 2 cups of curd and whisk well. Keep aside

2- Add 1 cup of water to the besan-curd mix and stir continuously to avoid lumps. Keep this mix aside to use later

3- Heat oil in a kadahi and add hing, red chilies, jeera, and bay leaves. Allow all the spices to crackle.

4- Add 1/2 tsp red chilly powder and turmeric/ haldi. Stir continuously to prevent burning. (You can switch off the flame for a while as the powdered spices take no time to burn)

5- Add besan-curd water mix and stir continuously until 1 boil comes. Add remaining 3 cups of water and allow the kadhi to boil

6- Next, add the gur/jaggery at this stage. Low the flame and allow the kadhi to boil for 15-20 minutes. (Gur/jaggery balances the flavours)

7- When kadhi is cooked well, prepare for the tadka/tempering

8- Heat oil and add jeera, red chilies, a few curry leaves, and red chilly powder. Stir the spices and switch off the flame. Pour this tadka over prepared kathiawadi kadhi