Gujarati Kadhi
on Jun 23, 2022, Updated Dec 22, 2023
Gujarati Kadhi is a traditional yogurt-based curry that is spicy, sweet, and tangy in taste. Make it using my easy recipe in under 30 minutes and serve with steamed rice for a comforting meal.
Here are a few other Gujarati recipes that you must try: Gujarati Dal and Bajra Methi Dhebra.
About Gujarati Kadhi
Gujarati Kadhi is a traditional Gujarati yogurt-based curry that has a spicy, sweet, and tangy taste.
Kadhi is a chickpea flour yogurt soup (curry) made differently in different parts of India. There is a Punjabi version, a Maharashtrian Version, and this Gujarati-style Kadhi.
Unlike the Punjabi or Rajasthani kadhi, the Gujju-style kadhi is mostly white, as no turmeric powder is added to it, but you can always add some turmeric and make it yellow. It is also thinner than the Punjabi kadhi.
Gujarati kadhi and steamed rice is comfort food for many Gujaratis. You can also serve it with khichdi.
This dish is great for summer, as the yogurt cools the body, but I also love it in winter with rice or khichdi.
Ingredients
Yogurt (Dahi, Curd) – This is the kadhi base. Ideally, homemade yogurt that has turned slightly sour (tangy) is best for this dish, but if you don’t have access to it, feel free to use regular plain yogurt.
You can also keep the plain yogurt in a warm place for 3-4 hours. It will turn sour.
You can use 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 (Chickpea Flour, Gram Flour) – This makes the kadhi creamy and also prevents the yogurt from curdling while cooking.
Sugar – Gujarati Kadhi is slightly sweet in taste, unlike the other versions of kadhi. Traditionally, white sugar is added to sweeten it, but you can also use jaggery or brown sugar.
Tempering Ingredients – Gujarati Kadhi is tempered with cumin seeds, whole spices like cloves (laung) and cinnamon stick (dalchini), brown mustard seeds, fenugreek seeds (methi seeds), curry leaves, asafetida (hing), and dry red chilies.
You can use oil or ghee for tempering.
Skip adding asafetida to make a gluten-free version.
Others – You will also need fresh ginger, green chilies, and salt.
Adjust the green chilies as per your taste.
Skip adding ginger for a Jain-friendly kadhi.
Traditionally, vegetables are not added to this dish but feel free to add veggies of your choice, like carrots, French beans, cauliflower, etc., to make it more wholesome. You can also add pakoras, wadi, or even boondi to it.
Green leafy vegetables like methi, spinach, or kale can be added too.
How To Make Gujarati Kadhi
Make The Yogurt And Flour Mixture
Mix the following ingredients in a large mixing bowl to make a lump-free mixture.
- 1 cup slightly sour yogurt
- 3 tablespoon chickpea flour
- ½ teaspoon finely chopped ginger
- ½ teaspoon finely chopped green chilies
- ½ teaspoon salt
- 1 tablespoon sugar
You can use a hand blender or a wire whisk to mix the ingredients.
Add 3 cups of water and mix well.
Make The Kadhi
Heat 2 tablespoon oil in a pan over medium heat.
Once the oil is hot, add the following ingredients and let them crackle for 5-6 seconds.
- 2 cloves
- 1-inch piece of cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- ¼ teaspoon fenugreek seeds
- 15-20 curry leaves
- ¼ teaspoon asafetida
- 2-3 dry red chilies
Now add the yogurt and chickpea flour mixture to the pan and mix well.
Bring the mixture to a boil. Stir frequently to prevent the kadhi from sticking at the bottom of the pan or spilling over.
Once the kadhi comes to a boil, reduce the heat to low.
Cook for 12-15 minutes until the besan is cooked well and the kadhi thickens, stirring frequently.
If there is raw taste of the besan, then cook the kadhi for another 2-3 minutes.
Check for salt and add more if needed.
Serve hot.
Frequently Asked Questions
Make the kadhi batter as per the recipe. Press the SAUTE button on the instant pot. Add oil, and once the oil is hot, add cloves, cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafetida, and dry red chilies and let them crackle for 5-6 seconds. Add the yogurt and flour mixture and mix well. Close the instant pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes at low pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and serve the kadhi.
To make it vegan, use vegan yogurt like coconut yogurt, soy yogurt, etc in place of dairy yogurt. Make sure to cook the kadhi on low heat as the vegan yogurt might split if cooked on high heat.
Since flour is added to the yogurt, it is highly unlikely that it will curdle once cooked. But to be safer, do not cook it on high heat.
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Gujarati Kadhi Recipe
Ingredients
- 1 cup plain yogurt (dahi, curd) (see notes)
- 3 tablespoons chickpea flour (besan, gram flour)
- ½ teaspoon finely chopped ginger
- ½ teaspoon finely chopped green chilies
- ½ teaspoon salt (or to taste)
- 1 tablespoon granulated white sugar
- 3 cups water
- 2 tablespoons oil
- 2 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds (sarson)
- ¼ teaspoon fenugreek seeds (methi dana)
- 15-20 curry leaves
- ¼ teaspoon asafetida (hing) (skip for a gluten-free version)
- 2-3 dry red chilies
Instructions
Make The Yogurt And Flour Mixture
- In a large mixing bowl, mix together yogurt, chickpea flour, ginger, chilies, salt, and sugar to make a lump-free mixture.
- You can use a hand blender or a wire whisk to mix the ingredients.
- Add water and mix well.
Make The Kadhi
- Heat oil in a pan over medium heat.
- Once the oil is hot, add cloves, cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafetida, and dry red chilies, and let them crackle for 5-6 seconds.
- Now add the yogurt and chickpea flour mixture to the pan and mix well.
- Bring the mixture to a boil. Stir frequently to prevent the kadhi from sticking at the bottom of the pan or spilling over.
- Once the kadhi comes to a boil, reduce the heat to low.
- Cook for 12-15 minutes until the besan is cooked well and the kadhi thickens, stirring frequently.
- If there is raw taste of besan, then cook the kadhi for another 2-3 minutes.
- Check for salt and add more if needed.
- Serve hot.
Video
when do you put the sugar in?
its not in the instructions
I just updated. Thanks for mentioning.
Thanks so much for sharing this kadhi recipe. This looks so tempting. Definitely going to make this.
Do try. It’s a very easy recipe.
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.
Thnx. Do let me know how it turned out for you 🙂
Came out well. Light and tasty. Thank you.
Happy to hear 🙂
Good idea to whisk it that way!
Thnx Ethan