Gujarati Kadhi (Spicy and Sweet Yogurt Curry)

A traditional dish from the region, Gujarati Kadhi is mainly gram flour mixed with curd or even buttermilk and cooked until thickened. It is slightly different from the Punjabi Kadhi. Here is a traditional easy recipe of how to make it.

Kadhi, it 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. 

While there is Punjabi Kadhi which is a little thick and spicy and is on the menu of almost every North Indian restaurant, where we will make a Gujarati Kadhi which is a little sweet and has a hint of spiciness too, making it even more interesting.

Also, the consistency is thinner when compared to Punjabi Kadhi. 

This Kadhi is a must in every Gujarati households for their weekday meals and is made by mixing gram flour with curd or even buttermilk and cook until thickened.

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. So, making this light and simple Kadhi for your next meal.

Here are some more Kadhi Recipes that you can try – Sindhi Kadhi, Gujarati Mango Kadhi, Raw Mango Kadhi, and Vegetable Kadhi.

About This Recipe

It 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 chillies, to add more flavor to the kadhi.

A little sugar is also added to add that slight hint of sweetness to it.

This mixture is cooked for 15 to 20 minutes on low heat and then tempered with cumin seeds, mustard seeds, fenugreek seeds, curry leaves, heeng, and dry red chillies.

This tempering is the game-changer in this recipe and adds so much flavor to this yogurt curry. 

This Gujarati Kadhi is:

• Is simple and comforting
• Is easy to make and is fuss-free
• It is 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 Kadhi. Just makes sure that your curd is not very sour, otherwise, it will affect the taste of your kadhi too. It should not 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 before making the kadhi.

You can use both low fat or full fat yogurt to make this kadhi. 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. 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 chilli 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 Kadhi mixture is tempered with cumin seeds, mustard seeds, fenugreek seeds, curry leaves, heeng and dry red chillies in the hot oil. You can also use ghee for tempering. 

Difference Between Gujarati Kadhi and Punjabi Kadhi

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 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.

Can we add Jaggery instead of Sugar in the Kadhi?

Yes, you can definitely add jaggery instead of sugar to make the Kadhi sweet. 

How to make it in Instant Pot?

Add the ingredients to make 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 SAUTE button of the Instant Pot.

Heat oil for tempering in the pot.

Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, heeng and dry red chillies 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.

Serving Suggestions

You can serve this Kadhi with Steamed Rice, Roti, or even Khichdi.

Serve it 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. 

You might also like:

Bombay Potatoes

Moru Curry

Step by Step Recipe

Add the ingredients to make 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.

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.

Heat oil for tempering in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, heeng 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.

4.38 from 8 votes

Print

Gujarati Kadhi Recipe

A traditional dish from the region, it is mainly gram flour mixed with curds or even buttermilk and cooked until thickened.

Course Main Course

Cuisine Indian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 people

Calories 136 kcal

Author Neha Mathur

Ingredients

For the Kadhi

• 1 cup Sour Yogurt
• 2 tbsp Besan/ Chickpea Flour
• 1/2 tsp Ginger Grated
• 1/2 tsp Green chilli paste
• Salt to taste
• 3 cups Water
• 1 tbsp Sugar

For tempering

• 2 tbsp Vegetable oil
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 15-20 Curry leaves
• 1/4 tsp Hing
• 2-3 Dry red chillies

Instructions

1. Mix yogurt, besan, ginger, green chilli paste, salt, 1 cup water and sugar in a bowl and whisk to make a lump free batter.

2. Add the remaining water and mix well.

3. Add this mixture in a pan and cook on medium heat until it comes to a boil.

4. Simmer the heat and let the kadhi cook for 15-20 minutes until it thickens slightly and the besan is cooked.
5. Keep stirring in between.
6. Once the kadhi is done, heat oil for tempering in a pan.

7. 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.

8. Pour the tempering over the kadhi and mix well.
9. Serve the kadhi with Steamed Rice or Gujarati Khichdi.

Recipe Notes

Make sure the batter is lump free.

Cook the kadhi on medium low heat and stir at regular intervals while cooking.

Nutrition Facts

Gujarati Kadhi Recipe

Amount Per Serving

Calories 136 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Cholesterol 7mg2%

Sodium 42mg2%

Potassium 199mg6%

Carbohydrates 10g3%

Sugar 7g8%

Protein 3g6%

Vitamin A 415IU8%

Vitamin C 107.7mg131%

Calcium 98mg10%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.