{
  "type": "article",
  "title": "Master Authentic Kathiyawadi Kadhi at Home With Chef Sanjyot Keer Double Tempering Technique",
  "summary": "Rich in authentic Gujarati flavors, Kathiyawadi Kadhi offers a unique tangy twist compared to regular kadhi. Chef Sanjyot Keer shares a step-by-step method featuring a distinct double tempering technique.",
  "content": "Kadhi is a beloved comfort food across Indian households, but the traditional Kathiyawadi Kadhi from the Kathiawar region of Gujarat stands out with its bold sour notes and distinct aromatic profile. Unlike standard kadhi recipes, this regional variation relies on a balance of sour curd, rustic spice pastes, and a signature two-step tempering process. Chef Sanjyot Keer has shared a straightforward recipe that makes it easy to reproduce this authentic restaurant-quality dish right in your home kitchen.\n\nEssential Ingredients for Kathiyawadi Kadhi\nTo prepare this dish correctly, gather the ingredients according to three distinct stages: the curd base, the primary tempering, and the finishing ghee tempering.\n\n• For the Kadhi Base: 1 cup sour curd, 1/2 cup gram flour (besan), 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp hot red chilli powder, 1/2 tsp cumin powder, salt to taste, 3 cups water, and a coarsely crushed garlic and green chilli paste.\n• For the First Tempering: 2 tbsp peanut oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of asafoetida (hing), a pinch of fenugreek seeds (methi daana), 2 bay leaves (tej patta), 1 small cinnamon stick, and fresh curry leaves.\n• For the Second Tempering: 1 tbsp ghee, 2 whole dry red chillies, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp black pepper powder, and freshly chopped coriander leaves for garnishing.\n\nStep-by-Step Preparation Method\nFollow these structured steps to ensure the kadhi reaches the ideal consistency and flavor depth without curdling.\n\nStep 1: Preparing the Smooth Curd Batter\nIn a large mixing bowl, combine 1 cup of sour curd and 1/2 cup of gram flour. Whisk vigorously until the mixture becomes smooth and completely lump-free. Pour in 1 glass of water and whisk again. Add 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp hot red chilli powder, 1/2 tsp cumin powder, and salt according to taste. Whisk thoroughly to incorporate all spices. Add the remaining water from the 3-cup measure to achieve a thin, uniform liquid base. Separately, coarsely grind garlic cloves and green chillies into a paste and set it aside.\n\nStep 2: Primary Tempering and Slow Cooking\nHeat 2 tbsp of peanut oil in a deep pan or kadai over medium heat. Once hot, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, letting them crackle. Add a pinch of hing, a pinch of fenugreek seeds, 2 bay leaves, the cinnamon stick, and curry leaves. Sauté briefly until fragrant. Gradually pour the prepared curd mixture into the pan while stirring continuously to prevent the curd from separating. Bring the kadhi to a gentle boil, then lower the heat and let it simmer uncovered for 5 to 7 minutes. Cover the pan with a lid and let it simmer on low heat for another 15 minutes. Adjust the consistency with a little water if needed.\n\nStep 3: Secondary Tempering and Final Garnish\nOnce fully cooked, remove the bay leaves and curry leaf sprigs from the kadai for easier serving. For the final tadka, heat 1 tbsp of ghee in a small pan. Add 2 dry red chillies, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp black pepper powder. Immediately pour this sizzling spiced ghee over the cooked kadhi. Garnish generously with freshly chopped coriander leaves. Your authentic Kathiyawadi Kadhi is ready to be served hot alongside steamed rice or rotis.\n\nWhat this means for you\n• Taste and Health: This homemade Kathiyawadi Kadhi is light on digestion while offering an authentic taste of Gujarati regional cuisine.\n\nQuestions & Answers\n\n1. What makes Kathiyawadi Kadhi different from regular kadhi?\nKathiyawadi Kadhi uses sour curd and a unique double tempering technique involving peanut oil and ghee, giving it a sharper tangy flavor.\n\n2. How much water is needed for this Kathiyawadi Kadhi recipe?\nThe recipe specifies using a total of 3 cups of water to blend with the sour curd and besan mixture.\n\n3. How long should the kadhi simmer on low heat?\nAfter bringing it to an initial boil, simmer uncovered for 5 to 7 minutes, then cover and cook on low flame for 15 minutes.\n\n4. What ingredients are used in the second tadka?\nThe second tempering consists of 1 tbsp ghee, 2 dry red chillies, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp black pepper powder.",
  "url": "https://trendkia.com/en/food/ghara-para-banaen-kathiyawadi-kadhi-chef-sanjyot-keer-ke-dohare-tarake-vale-khasa-tarike-se-paen-zayakedara-svada-15616",
  "category": "Food",
  "publishedAt": "2026-08-10",
  "tags": [
    "Kathiyawadi Kadhi",
    "Kadhi Recipe",
    "Chef Sanjyot Keer",
    "Gujarati Recipe",
    "Double Tadka"
  ],
  "language": "en",
  "site": "TrendKia"
}