This authentic Gujarati style kadhi is a little more watery than the Punjabi version. I prefer this version, with the perfect balance of sweet and sour. This is great to eat with plain rice or khichdi (rice and lentils).
Chick pea (besan) flour, curry leaves and asafoetida powder can be found in Indian/South Asian stores.
Really really delicious! My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recipe as written. It was excellent, but in subsequent batches I left out the turmeric and kept the cilantro (not "traditional" in our book, but sometimes it's good to part with tradition!) Also, I've used low fat yogurt and low fat laban - reducing the water added. Both work great! - 22 Aug 2010 (Review from Allrecipes US | Canada)
this was ok at best, but perhaps I didn't nail it. I tried making it with chicken. I poached the chicken in the curry broth after following the recipe closely. The seeds and asofateda smelled great in the frying pan, but very little of their pungence came through in the final recipe. Maybe it just needs more of all the spices for my taste. Overall, pleasing, but not exciting. Sauce was very thin for what I am used to also, but this could be traditional Gujarati, not sure. - 07 Sep 2011 (Review from Allrecipes US | Canada)
This was very good and quick and easy to make. I cooked some okra in it and it worked well. - 09 Nov 2014 (Review from Allrecipes US | Canada)