Taige Shukla
By Taige Shukla
Instagram/TikTok: @whatsthe_chai
Hi Saathee family! I recently thought while trying to hit my protein goals: there are so many “high protein” recipes out there that have started incorporating Greek yogurt, but what about all the Indian classics that have been incorporating it for generations? Homemade yogurt, or dahi, is an Indian household staple. It’s used in curries and main dishes, marinades, rice dishes, breads like naan, chaats, desserts, and sides. While Greek yogurt and dahi aren’t exactly the same, it can be a great substitute when you don’t have homemade yogurt on hand. I thought it would be fun to do a three-part series of recipes using Greek yogurt. Maybe think about some of your go-to Indian dishes when you’re trying to hit those protein goals. This month I bring you Gujarati Kadhi.
Special thanks to Amma (grandma).
Servings: About 6 – 8
Prep Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
2 cups Greek yogurt or dahi (homemade if possible)
1/4 cup gram flour (besan)
1/4 tsp turmeric
2 tsp ginger green chili paste (1 tbsp of ginger + 1 tbsp green chili blended)
1 tsp sugar
1/4 tsp cinnamon
1/4 tsp cumin
Salt to taste
2-2 ½ cups water
Vaghar (for tempering):
1 tbsp ghee
1/2 tsp fenugreek seeds (methi seeds)
1/2 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
Pinch of hing
8-10 curry leaves
Directions
Start by combining Greek yogurt, sifted gram flour, turmeric, ginger green chili paste, sugar, cinnamon, cumin and a pinch of salt to a bowl. Add 1 cup of water and whisk (or use a wooden hand blender) until smooth. Continue to add water until desired consistency, should be similar to soup. Add additional salt to taste if needed.
In a medium saucepan start the vaghar. Heat the ghee on low heat, add in all seeds, pinch of hing and curry leaves. Fry for 1 min until fragrant and the seeds begin to pop.
Stir in the yogurt mixture and bring to a low boil at medium-low heat for about 10 minutes. Continue to stir to avoid lumps and burning. The kadhi is ready when there is no obvious taste of the gram flour, it should be well combined at this point.
Serve hot as a side, over rice, with sukhi dal (thick dal) or khichadi.
