Gujarati Kadhi Recipe – Yogurt based gravy dish from Gujarat, a state of India. This kadhi is sour, little sweet and little spicy in taste.
Gujarati kadhi is made from sour yogurt. Chickpea flour is added to the sour yogurt, then tempered with some spices and simmered. It has soup like consistency. It is little on thinner side compared to Punjabi kadhi with pakoda.
For making gujarati Kadhi, yogurt has to be sour. Always use sour yogurt to make this kadhi delicious. How to make yogurt sour? just keep it on the counter for few hours. For example, if you are making kadhi for dinner then take out your yogurt from fridge in morning and keep it outside till you make kadhi.
This is my favorite dish from my childhood. Whenever mom makes it, I drink a small bowl by itself and then I take my meal little late. Those were amazing moments of life.
Kadhis are usually made during the summer as yogurt is very cooling to the body. But I make kadhi once a week no matter its summer or not.
Gujarati kadhi is easy and quick to make as It will be ready in 20 minutes from start to finish.
We usually serve it with Plain rice and sometimes with moong dal khichdi. Once in a while I serve kadhi with beans curry like black eyed bean curry or kala chana curry. Believe me, try once kadhi-rice-bean curry combination as a meal, you will love it.
I have served kadhi with plain basmati rice on the day I made. The leftover is served with moong dal khichdi. Khichdi-kadhi is best combo. It is very light dinner. In Gujarat, almost every household make this khichadi-kadhi at least once a week. This combo is more famous in villages.
Check out other kadhi recipes
Palak kadhi // Bhindi kadhi // Suva bhaji kadhi // Mango kadhi (fajeto)
How to make Gujarati Kadhi (Step by step recipe with photos):
1) Take yogurt in a pan in which you are going to make kadhi. Add besan, ginger paste, green chilies, turmeric powder, sugar and salt. NOTE: 1) I have used different bowl just for the photo purpose,for day to day cooking I mix everything the pan in which I am making kadhi. 2) If you do not like to bite into green chili pieces, then you can slit the chilies and add into the kadhi instead of chopping them finely.
2) Whisk it well so there are no lumps. You can use hand blender too.
3) Then add water. And mix it very well and make lump free batter.
4) Put it on medium heat to boil while stirring continuously. Don’t forget to stir otherwise yogurt will curdle and kadhi will overflow while cooking. When it comes to a boil lower the heat to simmer and prepare the tempering.
5) Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds. Let them sizzle. Then add dry red chili, cinnamon stick, cloves. After few seconds you will get nice fragrance from whole spices.
6) Add curry leaves and asafoetida.
7) Add this seasoning to the kadhi.
8) Stir well. Let it simmer for another 5 minutes so raw taste and smell of besan goes away.
9) Finally add chopped cilantro.
10) Mix it well and serve hot.
Make it in your kitchen and let me know how you like it in the comments below. Happy cooking!!
Serving suggestions: Serve gujarati kadhi with plain rice or khichdi. It can be served as a side with phulka roti or paratha.
Gujarati kadhi recipe
Ingredients (1 cup = 240 ml)
For Gujarati kadhi recipe:
- 1 ½ cups Plain yogurt (dahi or curd) Sour
- 2 tablespoons Besan (gram flour)
- ½ teaspoon Ginger paste or freshly grated or crushed
- 3 Green chilies chopped finely
- ¼ teaspoon Turmeric powder
- 3 teaspoons Sugar Do not skip it.
- Salt to taste
- 3 cups Water
- 1 tablespoon Cilantro or coriander leaves for garnishing
For tempering:
- 2 teaspoons Ghee (Clarified butter)
- ½ teaspoons Mustard seeds
- ½ teaspoons Cumin seeds
- 1 Dried red chilies
- 1 inch Cinnamon stick
- 4 Cloves
- a pinch Hing (Asafoetida)
- 6-7 Curry leaves
Instructions
Making gujarati kadhi recipe:
- Take yogurt in a pan in which you are going to make kadhi.
- Add besan, ginger paste, green chilies, turmeric powder, sugar and salt.
- Whisk it well so there are no lumps. You can use hand blender to.
- Then add water. And mix it very well and make lump free batter.
- Put it on medium heat to boil while stirring continuously. When it comes to a boil lower the heat to simmer and prepare the tempering.
Making tempering:
- Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds. Let them sizzle.
- Then add dry red chili, cinnamon stick, cloves. After few seconds you will get nice fragrance from whole spices.
- Add curry leaves and asafoetida. Add this seasoning to the kadhi. Stir well.
- Let it simmer for another 5 minutes so raw taste and smell of besan goes away.
- Finally add chopped cilantro and mix.
- Turn off the stove.
Aman
My khadi did not come out sour after making it. What could I do to fix without throwing out
Kanan
You can make it sour by adding few drops of lemon juice at the end.
Bindu
Thank you so much for sharing this kadhi recipe. It tasted so good & I will be henceforth following this recipe.
Kanan
glad to know that you liked.
Thank you for the review.
Prajakti
Wonderful recipe! The kadhi turned out to be really yummy!!! Love your work!! Thank you!
Kanan
glad to know you liked.
Thank you Prajakti for the review.
Shekar
Thank you Kanan for your step by step recipe. It came out delicious. Just a twist, I sub cloves with chopped garlic, if some one like garlic, this taste good too. thank you.
Kanan
Glad to know it came out delicious.
True, garlic lover will love your version.
Shobha
It was perfect. I would just like to add that to make sure besan is not lumpy, slowly add beaten yogurt to it little by little till you have a thick paste with no besan lumps and then you can pour in the rest of the yogurt/curd to it.
Kanan
Yes right, it should be lump free and for that I usually use hand blender.
Thank you for the tip. It may help many others.
Zarana
I made this today, for the fifth or sixth time. So delicious, a perfectly balanced recipe. Thanks Kanan, for your excellent recipes and instruction. If you decide to publish a book, I’d most certainly buy it. Though you’ve posted your recipes online for free, having them in front of me, neatly bound, to refer to throughout my cooking process would be great. Just a thought : ). In any case, thank you.
Kanan
Thank you Zarana for your kind words and happy to know recipes are helpful and you are enjoying.
For now I have no plans for book. For that I will need more than 24 hours per day in my life, 🙂 So enjoy and take the benefit of free recipes here,
Claudia
I had been using my notes from watching 3 different people make kadhi (mother in law, sister in law and friend) and that was awkward. I found this recipe and the dish turned out very authentic and tasty, and I can follow just one recipe! I’ve tried a few recipes. This one is great. I do use jaggery rather than sugar. If people can get it, it makes s big difference.
Kanan
good to know Claudia that you liked this recipe.
That is true, it will taste good with jaggery
Claudia
I forgot to say I also added methi seeds. I’ve really never seen kudhi without that ingredient.
Kanan
good to know this. I have never tried adding methi seeds. My mom adds them in dal but not in kadhi.
Maariya
This was sooo extremely delicious. Was my first time attempting to make this curry and it turned out amazing. Everyone loved it!!! Thanks a million!
Kanan
Good to know this.
Thank you for the positive review
Payal Ashar
I made same way except for adding jaggery instead of sugar.Taste good!!!
Kanan
Glad to hear that you liked it
Anamika Mishra
I cooked very delicious recipe in first time by using your instructions. thanks
Kanan
Good to know that,
Srina
Can besan flour be substituted with something else?
Kanan
Actually besan is must in this recipe.
But you can try these kadhi recipes which does not require besan – rajgira kadhi or singhare ke atte ki kadhi
Ajay
Nice recipe. Made it twice now and it has been a hit.
Kanan
Good to hear that. Thank you for the positive feedback.
Yusufrajulawala
Excellent steps explained for sweet kadhi
Kanan
Thank you
Paula
I was wondering what to use instead of the curry leaves which I do not have. Any recommendations for a substitute for curry leaves? I will try the recipe now without it.
I have the Moong dal khichdi cooking now.
Thank you for the recipes.
Kanan
You can skip the curry leaves.
There is no substitute for curry leaves.
Dimple
Hi,
I tried this recipe and it came out very well. Thanks a lot for sharing this recipe. We loved the taste.
Kanan
Nice to know Dimple that you made and liked this kadhi
lovelight
fantastic, thanks
Linsy
My sasri’s favorite kadhi. they love this typical gujju kadhi.
Shylaja
Hi Kanan
Wonderfull recipe. I make it every night and have it with roti my husband and daughter enjoy it a lot ,also I have tried all your rice recipes , palak paneer ,mutter paneer they all turned out very well thank you for sharing wonderful recipes.
Kanan
very glad to hear that you made and liked many recipes. Thanks for the feedback,
Sonia
Just made the Gujarati Kadhi with moong dal Khichadi,both turned out amazing! The khichadi was bit over cooked though but tasted great. I doubled the ingredients and so increased cooking time. Next time I will try not to pressure cook it as can then control the timings. The kadhi was amazing, again I doubled the kadhi recipe and did not add much sugar, used olive oil instead of ghee. Added a tin of drained sweetcorn too to keep it healthy. Yummy!
Kanan
Glad to hear it turned out good. whenever cook in pressure cooker, no need to double the time even though you doubled the ingredients. I like the idea of adding sweet corn.
uma shankar
So natural and yummy!
Priya
Comforting food, love it anytime.
hetal
i love kadhi, your looks perfect and yummy.