West Indian
Gujarati Kadhi (Sweet Besan-Buttermilk Curry)
Gujarati Kadhi (Sweet Besan-Buttermilk Curry) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre, the protein alongside, and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups sour curd
- 2 cups water
- 2 tbsp besan
- 1.5 tbsp jaggery
- 1 tsp ginger-green chili paste
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 cloves
- 1 inch piece cinnamon stick
- 2 dried red chilies
- 8 curry leaves
- 2 tbsp chopped cilantro
- 1 tsp salt
How to cook it
- Whisk the curd smooth with the water and besan until no lumps remain.
- Pour the mixture into a pot and bring it to a gentle boil over medium heat, stirring often so it doesn't curdle or catch at the bottom.
- Stir in the ginger-green chili paste, jaggery, and salt, then simmer for 12 to 15 minutes until it thickens slightly and the raw besan smell is gone.
- Heat the ghee in a small pan and add the mustard seeds, cumin seeds, cloves, cinnamon, and dried red chilies.
- Once they sizzle, add the curry leaves, then pour the tempering over the simmering kadhi.
- Finish with cilantro and serve hot, classically ladled over khichdi.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gujarati Kadhi (Sweet Besan-Buttermilk Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gujarati Kadhi (Sweet Besan-Buttermilk Curry) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aamti (Goda-Masala Spiced Dal) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Dairy and Pulses
- How this was set
- Hand audited
When to cook it
Gujarati Kadhi (Sweet Besan-Buttermilk Curry) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on curd, besan, and jaggery.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.