Jan 21, 2020, Updated Jun 12, 2024 This sweet and tangy yogurt soup is best enjoyed with khichdi or boiled rice. Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Kadhi refers to a yogurt kind of soup dish which is quite popular in Northern and Western India. One of the main ingredient for kadhi is besan (gram flour), yogurt is also often added though some versions might not have any added yogurt. I grew up eating Punjabi style kadhi (and I shall share the recipe of it soon too) which is so different from this Gujarati kadhi. Both the versions have besan and yogurt but they taste very different. Punjabi Kadhi is spicy, tangy and often served with pakora (fritters) which are deep fried and then dunked in the kadhi. It also uses much more besan and has a thicker consistency. The Gujarati Kadhi has a thinner consistency, uses less besan and has a sweet and tangy taste. Either which way, both type of kadhi are delicious on their own. I have been making this Gujarati version much more recently especially since I started using my Instant Pot to make it!
This Gujarati Kadhi
✓ is made in the Instant Pot ✓ makes a comforting and easy meal for busy days ✓ needs no monitoring since it’s made in the IP ✓ tastes best with rice Now, if you would notice I do add some cornstarch to the kadhi. It’s only because I make it in the IP. And sometimes I am wary of the yogurt splitting when pressure cooked so the best way to prevent is to add a bit of cornstarch to the batter. It binds the yogurt and prevents the splitting. However, it is optional, you may skip it. If you were making this on stove-top, then I would probably not add the cornstarch. It’s also important to use room temperature yogurt, this also helps in preventing the yogurt from splitting and so does adding the salt at the end. The Gujarati kadhi has a simple tempering of cinnamon stick, cloves, mustard seeds and cumin seeds. You may also add some methi seeds (fenugreek seeds) if you like. The amount of besan in this recipe can be adjusted to taste. You may reduce if you like your Gujarati kadhi to taste even less of besan and look more white. This gujarati kadhi recipe is really easy to make in the Instant Pot since there’s zero monitoring. You add everything to the pot and then you don’t need to babysit or monitor it. Comfort food can’t better than this, enjoy with rice and a side of aloo bhujia!
Method
1- In a large bowl, whisk together yogurt and besan. 2- Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter. 3- Also add in the sugar and mix. Set it aside. 4- Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili. Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop. 5- Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color. 6- Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices. 7- Close the pot with it’s lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the “- +” button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release. 8- Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste. Garnish Gujarati Kadhi with cilantro and serve with boiled rice. If you’ve tried this Gujarati Kadhi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Instant Pot Gujarati Kadhi” ShowToc: true date: “2024-10-11” author: “Grace Cline”
Jan 21, 2020, Updated Jun 12, 2024 This sweet and tangy yogurt soup is best enjoyed with khichdi or boiled rice. Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Kadhi refers to a yogurt kind of soup dish which is quite popular in Northern and Western India. One of the main ingredient for kadhi is besan (gram flour), yogurt is also often added though some versions might not have any added yogurt. I grew up eating Punjabi style kadhi (and I shall share the recipe of it soon too) which is so different from this Gujarati kadhi. Both the versions have besan and yogurt but they taste very different. Punjabi Kadhi is spicy, tangy and often served with pakora (fritters) which are deep fried and then dunked in the kadhi. It also uses much more besan and has a thicker consistency. The Gujarati Kadhi has a thinner consistency, uses less besan and has a sweet and tangy taste. Either which way, both type of kadhi are delicious on their own. I have been making this Gujarati version much more recently especially since I started using my Instant Pot to make it!
This Gujarati Kadhi
✓ is made in the Instant Pot ✓ makes a comforting and easy meal for busy days ✓ needs no monitoring since it’s made in the IP ✓ tastes best with rice Now, if you would notice I do add some cornstarch to the kadhi. It’s only because I make it in the IP. And sometimes I am wary of the yogurt splitting when pressure cooked so the best way to prevent is to add a bit of cornstarch to the batter. It binds the yogurt and prevents the splitting. However, it is optional, you may skip it. If you were making this on stove-top, then I would probably not add the cornstarch. It’s also important to use room temperature yogurt, this also helps in preventing the yogurt from splitting and so does adding the salt at the end. The Gujarati kadhi has a simple tempering of cinnamon stick, cloves, mustard seeds and cumin seeds. You may also add some methi seeds (fenugreek seeds) if you like. The amount of besan in this recipe can be adjusted to taste. You may reduce if you like your Gujarati kadhi to taste even less of besan and look more white. This gujarati kadhi recipe is really easy to make in the Instant Pot since there’s zero monitoring. You add everything to the pot and then you don’t need to babysit or monitor it. Comfort food can’t better than this, enjoy with rice and a side of aloo bhujia!
Method
1- In a large bowl, whisk together yogurt and besan. 2- Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter. 3- Also add in the sugar and mix. Set it aside. 4- Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili. Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop. 5- Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color. 6- Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices. 7- Close the pot with it’s lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the “- +” button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release. 8- Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste. Garnish Gujarati Kadhi with cilantro and serve with boiled rice. If you’ve tried this Gujarati Kadhi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
