Gujarati kadhi in a steel batli
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4.84 from 18 votes

Gujarati Kadhi Recipe

Don’t forget to check the notes section for using full-fat, low-fat, non-fat yogurt tips. The most amazing Gujarati Kadhi you will ever have! It has a combination of a sweet and sour taste. This is an easy 20 minutes recipe. Never suffer through separated (curdled) yogurt in your kadhi again - This recipe is a Keeper!
Course Main Course
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 113kcal
Author Kanan


For Gujarati kadhi recipe:

  • 1 ½ cups Plain yogurt (dahi or curd) Note 1
  • 2 tablespoons Besan (gram flour) or chickpea flour, Note 2
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • 3 Green chilies chopped finely
  • ¼ teaspoon Turmeric powder
  • 3 teaspoons Sugar Note 3
  • 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
  • 2 Dried red chilies
  • 1 inch Cinnamon stick
  • 4 Cloves
  • a pinch Hing (Asafoetida)
  • 8-10 Curry leaves


  • 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 a hand blender instead.
  • Then add water. And mix it very well and make a lump-free, thin batter.
  • Put it on medium heat to boil with stirring continuously. You must stir constantly to avoid curdling and separating yogurt.
  • When it comes to a boil lower the heat to simmer and prepare the tempering. Don’t forget to lower the heat otherwise, kadhi might get overflow from the saucepan.
  • 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 a few seconds, you will get a 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.


1. Yogurt: Must use sour yogurt. How to make regular yogurt sour? Remove it from the refrigerator, let it sit on the countertop for 6-8 hours depending on the temperature of the kitchen. If it’s hot summer then 3-4 hours are enough (not enough if you have central AC on). During the winter, I keep a minimum of 8 hours outside.
Forgot to make the yogurt sour? Add a few drops of lemon juice at the end. Yes AT THE END after your turn off the stove. Otherwise, kadhi will curdle.
2. Besan:
  • If using full-fat yogurt - use 2 tablespoons
  • If using low-fat yogurt - use 3 tablespoons
  • If using nonfat yogurt - use 3 ½ to 4 tablespoons
In short, more the watery yogurt you have, you will need to increase the amount of besan.
3. Sugar: It is essential to get the authentic taste. No, it doesn’t make it too sweet, it balances the sourness from the yogurt. You may need to adjust depending on how sour your yogurt is. Use jaggery (or brown sugar) instead.


Calories: 113kcal | Carbohydrates: 12.1g | Protein: 6.1g | Fat: 3.7g | Saturated Fat: 2.3g | Cholesterol: 11mg | Sodium: 654mg | Potassium: 268mg | Fiber: 0.6g | Sugar: 10.1g
*Nutrition information is a rough estimate for 1 serving
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