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Gujarati Kadhi Recipe: 59 Photos

Gujarati Kadhi

FAQ

Kadhi or karhi is a yogurt-based dish originating from Rajasthan, india. It's made by simmering yogurt with besan (gram flour) and indian spices until it forms a thick, tangy gravy. Sometimes, it's also mixed with pakoras (deep-fried fritters).
If the curd is not sour, then the kadhi will not be sour, but will still taste good. To make the curd sour, keep the set curd for a few hours at room temperature. Another way is to add ½ to 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice to the dish once its cooked.
With the main ingredient being curds, this kadhi is known to improves the immune system, cope up with stomach problems and also improve digestion problems. Consuming curds or yogurt increases the capacity to absorb the nutrients and minerals form other food stuffs.
9 types of Kadhi from across India and how to make them.
Ayurveda advises abstaining from fermented foods, particularly curd, during the Sawan month. This period sees an aggravation of Pitta, which can lead to health issues. The rainy season also brings an increase in bacteria in dairy products, making it prudent to avoid curd and its byproducts.