How to make Gujarati Kadhi for summer dinner at home

When it comes to dinner in summer months, light and comforting dishes like kadhi makes for the perfect treat. Gujarati Kadhi is a light, sweet-and-spicy yogurt curry from Gujarat, which can be made in a jiffy and it is slightly thinner and sweeter than many variations of kadhi. It is best served with steamed rice, khichdi, or thepla. Take a look at the recipe.

2 cups sour curd, 2 tbsp besan, 3–4 cups water, 2–3 tbsp jaggery or sugar, salt to taste, 1/4 tsp turmeric powder, 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida, 1–2 dried red chillies, 1 inch ginger, 2 green chillies, 8–10 curry leaves, a small piece of cinnamon, 2 cloves, and coriander leaves

First of all, whisk together yogurt, besan, water, turmeric, salt, and jaggery until smooth and lump-free.

Heat a pan and add the mixture to it. Cook on medium heat and stir continuously and simmer for 15-20 minutes.

Also, add ginger, green chillies, curry leaves, cinnamon, and cloves. Let them change colour.

In the meantime, heat ghee in a small pan and add mustard seeds, cumin, hing, dried red chillies. Let them crackle.

Pour the tempering into the kadhi and simmer for another 2–3 minutes.

Garnish with coriander leaves and serve hot with rice or khichdi.