Instant Pot Gujarati Kadhi Recipe
4 standard portions
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Dietary & allergen details
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Ingredients
- 2 cups yogurt (around 500 grams, at room temperature)
- 4 tablespoons besan (gram flour, around 45 grams)
- pinch turmeric (powder)
- 1.5 teaspoon cornstarch (optional, skip if making kadhi on stove-top)
- 1 tablespoon sugar (adjust to taste)
- 3.5 cups water (divided, 28 oz)
- 2 teaspoons ghee
- 1 teaspoon oil
- 1 inch cinnamon stick
- 2 whole cloves
- 1 whole dried red chili (broken)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon hing (also known as asafoetida)
- 1 inch ginger (finely chopped)
- 1 green chili (or add more to taste)
- 8-10 curry leaves
- 3/4 teaspoon salt (or to taste)
- 1-2 tablespoons chopped cilantro
Method
- In a large bowl, whisk together yogurt and besan. Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter.Also add in the sugar and mix. Set it aside.
- 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.
- Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color.
- Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.
- 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.
- 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.
- Make a lump free batter (without the cornstarch). Follow the same steps as it is in a heavy bottom pan on medium heat. Once you add the batter to the pan, stir and let it come to a boil for 2-3 minutes. Then lower the heat and let the kadhi simmer for around 15 minutes. Stir occasionally. Garnish with cilantro and serve.