Gujarati Kadhi (Spicy and Sweet Yogurt Curry)

A traditional dish from the region, Gujarati Kadhi is mainly gram flour mixed with curds 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 Gujarati Kadhi.

Kadhi is a beautifully prepared sweet and spicy thickened curd gravy. A traditional dish from the region, Gujarati Kadhi is mainly gram flour mixed with curds or even buttermilk and cooked until thickened.

This combination gives a mildly tangy spiced gravy that goes well with plain rice and sometimes Moong Dal Khicchdi. Gujarati Kadhi is great for summers, since its very cooling for the body.

There is also a Punjabi version that is thicker and not sweet. Normally, no vegetables are added to this dish, but my mother used to add pakodas or wadi to this gravy, and it tasted wonderful.

Curd is a great base for gravies, and one that I use often. This Rajasthani Pitor Ki Sabzi is another curd based gravy that I absolutely love. Here is how to make Gujarati Kadhi.

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.

Gujarati Kadhi has sugar or jaggery added to it and so it is slightly sweet in taste.

The consistency of Gujarati Kadhi is thinner than Punjabi Kadhi.

In Punjabi Kadhi, pakoras are added while Gujarati Kadhi is mostly served plain.

What to serve with Gujarati Kadhi?

You can serve this Kadhi with steamed rice, phulka or even khichdi.

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How to make Gujarati Kadhi Step by Step

Add the ingredients to make kadhi in a bowl and whisk to make a lump free batter. Add 1 cup 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.

Gujarati Kadhi Recipe

5 from 3 votes

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Gujarati Kadhi

A traditional dish from the region, Gujarati Kadhi 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 and 1 cup water 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

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.

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