Gujarati Kadhi Recipe

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 (vegetarian, can be easily made gluten-free).

4.45 from 9 votes

Gujarati Kadhi is a traditional yogurt-based curry that is spicy, sweet, and sour in taste. Make it using my easy recipe in under 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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

Notes

Ideally, homemade yogurt that has turned slightly sour 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.

Adjust the green chilies as per your taste.

Nutrition