Quick and easy, the best Kadhi recipe you will ever try! Gujarati Kadhi is slightly sweet, spicy, and saucy. Perfect over a warm bowl of plain rice or pulao (pilaf) in the winter. Tips for silky-smooth kadhi included!
Whisk yogurt and chickpea flour until no lumps are left. Add water, ginger, green chili paste, jaggery, and salt. Whisk gently to combine. You may blend yogurt and chickpea flour in a blender. (see tips)
Heat ghee in a large saucepan on medium heat. Add all the whole spices including chilies to the pan.
Once cumin seeds start to change their color, add green garlic chives and the curry leaves. Cook for a few seconds then add Kadhi (yogurt)mixture.
Bring the heat down to low-medium and boil while stirring in between until thick.
Turn the heat off and garnish it with chopped cilantro. Run a whisk couple times
Set the saucepan aside and run whisk or keep stirring with a spoon a few times to prevent the yogurt from curdling.