ગુજરાતી કઢી : નવી ટ્રિક સાથે 2 ચમચી સિક્રેટ વસ્તુ ઉમેરી બનાવો ખાટી-મીઠી -Traditional Gujarati Kadhi

ગુજરાતી ખાટી મીઠી કઢી | કાઠિયાવાડી સ્ટાઇલ નવી મસાલેદાર કઢી રેસીપી | નવા સ્વાદ સાથેની ગુજરાતી ખાટી મીઠી કઢી | Kathiyawadi Kadhi Recipe

Hello friends! Welcome to my kitchen. Today I am sharing a special Kathiawadi Gujarati Sweet & Sour Kadhi with a unique twist of roasted groundnut powder that makes this kadhi rich, flavorful, and unforgettable. 🍲✨

Ingredients You'll Need
1 cup sour curd (or curd mixed with water)
Chickpea flour (besan), sifted into buttermilk
1 green chilli (mild), finely chopped
6–7 small pieces of ginger & garlic (or sweet neem leaves if skipping garlic)
½ tsp turmeric powder
2 cups water + ¼ cup extra for consistency
2 tbsp roasted groundnut powder
Jaggery or sugar (optional, for sweetness)
For tempering: ghee or oil, mustard seeds, fenugreek seeds, cumin seeds, dry red chillies, sweet neem leaves

Method (Step-by-Step)
1. *Prepare curd mixture*: Whisk sour curd with water until smooth.
2. *Add chickpea flour*: Sift into buttermilk and mix well without lumps.
3. *Add spices*: Mix in green chilli, ginger, garlic (or neem leaves), and turmeric.
4. *Cook the mixture*: Pour into kadai and boil on medium flame. Let it boil 7 times for authentic taste.
5. *Add roasted groundnut powder*: Stir in for rich flavor and thickness.
6. *Adjust consistency*: Add ¼ cup water if kadhi is too thick.
7. *Optional sweetness*: Add jaggery or sugar if you like a sweet-sour balance.
8. *Prepare tempering*: Heat ghee or oil, add mustard, fenugreek, cumin, dry red chillies, and neem leaves.
9. *Combine & finish*: Add tempering to boiling kadhi, cover immediately, and let flavors blend.
10. Serve hot with steamed rice, khichdi, or bajra rotla.

Health Benefits
Improves digestion and gut health
Provides probiotics from curd and protein from chickpea flour
Groundnut powder adds healthy fats and protein
Light, cooling, and easy to digest—perfect for summer meals
Helps maintain energy and balances the body during seasonal changes

Cultural & Seasonal Significance
Gujarati kadhi is a traditional dish served in thalis, festivals, and family meals. It is especially enjoyed in summer for its cooling effect and easy digestion. The practice of letting kadhi boil “seven times” is an age-old tradition believed to enhance its flavor and richness.

FAQs
Q: Can I make kadhi without garlic?
A: Yes, replace garlic with sweet neem leaves.

Q: Do I need jaggery or sugar?
A: Optional. Add for sweet-sour taste or skip for tangy kadhi.

Q: Why should kadhi boil seven times?
A: This ensures proper cooking of chickpea flour and gives authentic flavor.

Q: What can I eat with kadhi?
A: Best with rice, khichdi, or bajra rotla.

Q: How do I fix thick kadhi?
A: Add ¼ cup water and stir until you get desired consistency.

YouTube Chapters
0:00 Introduction
0:35 Preparing curd mixture
1:10 Adding spices and grinding masala
1:45 Boiling the kadhi mixture
2:30 Adding roasted groundnut powder
3:05 Adjusting thickness and flavor
3:40 Preparing tempering (waghar)
4:20 Mixing tempering with kadhi
4:45 Serving suggestions and closing

Tags
Gujarati Kadhi, Sweet Sour Kadhi, Kathiyawadi Kadhi, Gujarati Kadhi recipe, Gujarati Kadhi with groundnut, Kathiawadi Sweet Kadhi, Gujarati recipes, Kadhi Kathiyawadi, Gujarati food, Gujarati thali, Kathiawadi food, Healthy Kadhi, Gujarati vegetarian, કઢી રેસીપી, ગુજરાતી કઢી, કાઠિયાવાડી કઢી, મીઠી કઢી, ગુજરાતી ભોજન, કઢી બનાવવાની રીત

Hashtags
#GujaratiKadhi #KathiawadiFood #SweetSourKadhi #GujaratiRecipe #IndianFoodLovers #HealthyFood

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Try this delicious kadhi with a twist and let me know in the comments how you liked it! 💬✨