A traditional dish from Gujarat, Gujarati Kadhi is mainly gram flour mixed with curd or even buttermilk and cooked until thickened. It is a delight to eat with Steamed Rice. Do try!
Here are some more Kadhi Recipes that you can try – Sindhi Kadhi, Gujarati Mango Kadhi, Raw Mango Kadhi, and Vegetable Kadhi.
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About This Recipe
Kadhi is one of the most popular recipes in North India. Every region has its own way of making it and believe me every Kadhi recipe is unique on its own and so delicious, that you can’t say no to any one of them.
Gujarati Kadhi is a delicious curry-based gravy that is made with curd and gram flour and is sweet and sour in taste. This mixture is spiced with ginger and green chilies, to add more flavor to the kadhi. A little sugar is also added to add that slight hint of sweetness to it.
The tempering is the game-changer in this recipe and adds so much flavor to this yogurt curry.
This dish is considered great for summers, as the curd in it works as a cooling agent for your body, but I do like to relish this hot even in Winters with rice or khichdi.
Normally, no vegetables are added to this dish, but my mother used to add pakoda or wadi to this gravy, and it tasted wonderful. You can even add boondi to it.
Gujju Style Kadhi is mostly white as no turmeric is added to it, but you can always add some turmeric and make it yellow.
This Gujarati Kadhi is:
- Gluten-free
- Simple and comforting
- Easy to make and is fuss-free
- Great if you want to have something light for your meals
- Great for weekday meals
- Tastes best with Rice and Khichdi
Ingredients
This Gujarati Kadhi is simple and so are its ingredients. To make this sweet and sour recipe, you will need:
Yogurt: This is one of the main ingredients to make this Gujarati Kadhi. Just makes sure that yogurt is not very sour, otherwise, it will affect the taste of your kadhi too. It should not be too bland either. Very slightly sour yogurt makes the best kadhi.
You can even use buttermilk to make this Kadhi. Make sure to bring the yogurt to room temperature. You can use both low fat or full-fat yogurt. I personally like to use full-fat yogurt as it makes the kadhi very creamy and delicious.
If you are using low-fat yogurt, increase the amount of besan by 1 tsp. This will make sure your kadhi is still very creamy.
Besan: The second main ingredient is Besan or gram flour. Gram flour is mixed with yogurt to create a lump-free mixture and this makes the base of the kadhi.
Ginger and Green Chillies: These both are added into the besan yogurt mixture to add a hint of spiciness in the Kadhi. You can increase or decrease the amount of green chili according to your taste preference.
Sugar: Gujarati Kadhi is slightly sweet in taste, and that’s why sugar is added along with salt to create a balanced flavor. You can even use jaggery or brown sugar instead of white sugar.
Tempering: This Gujarati Kadhi mixture is tempered with cumin seeds, mustard seeds, fenugreek seeds, curry leaves, thing, and dry red chilies in the hot oil. You can also use ghee for tempering.
Step by Step Recipe
Make the Batter – Add the ingredients to make Gujarati kadhi in a bowl and whisk to make a lump-free batter. Add 1 cup of water first. Whisk well and then add the remaining water.
Cook the Kadhi – Heat the mixture and bring it to a boil. Simmer the heat and let the kadhi cook for 15-20 minutes until it thickens slightly and the besan is cooked.
Tempering – Heat oil for tempering in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, hing, and dry red chilies in the hot oil and let them crackle for a few seconds.
Pour the tempering over the kadhi and mix well.
Frequently Asked Questions
Both Gujarati and Punjabi Kadhi are made with Sour Yogurt and Gram Flour as their base but they are very different from each other.
To make the Gujarati version, use very slightly sour yogurt while for the Punjabi version, you should use the yogurt which is quite sour.
Gujarati version has sugar added to it and so it is slightly sweet in taste, while Punjabi Kadhi is spicy and tangy.
The consistency of Gujarati Kadhi is thinner than Punjabi Kadhi.
In Punjabi Kadhi, Pakoras are added while Gujarati Kadhi is mostly served plain.
Add the ingredients to make Gujarati Kadhi in a bowl and whisk to make a lump-free batter. Add 1 cup of water first. Whisk well and then add the remaining water.
Press the SAUTE button of the Instant Pot. Heat oil for tempering in the pot. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, hing, and dry red chilies in the hot oil and let them crackle for a few seconds. Pour the prepared yogurt batter in the pot.
Press the SOUP Button and set the timer to 10 minutes. Once the timer goes off, let the pressure release for 10 minutes. Open the lid and your Instant Pot Gujarati Kadhi is ready to serve.
If vegans want to try this Kadhi, they can use coconut yogurt or cashew yogurt instead of dairy yogurt.
You need about 2 tablespoons Besan for 1 cup yogurt. You can easily double or triple this recipe, if you are making it for larger crowd.
Storage Suggestions
I would not recommend you store Kadhi in the fridge, as it will become lumpy with time. But if you have leftovers, do not store for more than a day in an airtight container.
While reheating, add a little water and mix everything well and heat it properly till the Kadhi comes to a boil.
Serving Suggestions
You can serve this Gujarati Kadhi with Steamed Rice, Roti, or even Khichdi.
Serve Gujarati Kadhi with Moong Dal Khichdi, Rajasthani Bajre Ki Khichdi, Moong Dal Daliya Khichdi, and Vegetable Oats Khichdi.
You can also serve it along with Jeera Rice, Matar Pulao, Vegetable Pulao, or any other North Indian Pulav.
Pro Tips By Neha
Use full-fat yogurt to make the Gujarati Kadhi creamy. If using a low-fat curd, increase the amount of Besan to make it a little thick.
The only ingredient that will add spice in this Gujarati Kadhi is Green Chilli. So adjust the amount of the green chilies according to your taste and preference.
Traditionally, Gujarati Kadhi is white in color, but if you need that yellow hint, add in a little turmeric powder.
For tempering, you can even use ghee instead of vegetable oil for more flavor.
Do not miss sugar or jaggery, it helps in maintaining the sourness from the yogurt, giving it a little hint of sweetness.
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Recipe Card
Gujarati Kadhi Recipe
Ingredients
For the Kadhi
- 1 cup Sour Yogurt
- 2 tbsp Besan/ Chickpea Flour
- ½ tsp Ginger (Grated)
- ½ tsp Green chilli paste
- Salt to taste
- 3 cups Water
- 1 tbsp Sugar
For tempering
- 2 tbsp Vegetable oil
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 15-20 Curry leaves
- ¼ tsp Hing
- 2-3 Dry red chillies
Instructions
- Mix yogurt, besan, ginger, green chilli paste, salt, 1 cup water and sugar in a bowl and whisk to make a lump free batter.
- Add the remaining water and mix well.
- Add this mixture in a pan and cook on medium heat until it comes to a boil.
- Simmer the heat and let the kadhi cook for 15-20 minutes until it thickens slightly and the besan is cooked.
- Keep stirring in between.
- Once the kadhi is done, heat oil for tempering in a pan.
- Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, hing and dry red chillies in the hot oil and let them crackle for a few seconds.
- Pour the tempering over the kadhi and mix well.
- Serve the kadhi with Steamed Rice or Gujarati Khichdi.
Ethan W.
Good idea to whisk it that way!
msnehamathur
Thnx Ethan
Mrittika Dey
So, easily you have described. I read some Gujarati curry recipes other day, but when I started I found lumps and the texture almost changed to bhurji.
As you mentioned, after whisking well, need to heat it and then boil it. I will follow these steps. And will surely let you know.
Neha Mathur
Thnx. Do let me know how it turned out for you 🙂
Puneet
Came out well. Light and tasty. Thank you.
Neha Mathur
Happy to hear 🙂
Viniscookbook
Thanks so much for sharing this kadhi recipe. This looks so tempting. Definitely going to make this.
Neha Mathur
Do try. It’s a very easy recipe.
akshita
when do you put the sugar in?
its not in the instructions
Neha Mathur
I just updated. Thanks for mentioning.