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).

Here are some more Kadhi recipes that you may like – Sindhi Kadhi, Gujarati Mango Kadhi, Raw Mango Kadhi, and Vegetable Kadhi.

About Gujarati Kadhi

Gujarati Kadhi is a traditional Gujarati yogurt-based curry that has a spicy, sweet, and tangy taste.

Kadhi is basically a chickpea flour yogurt soup (curry) and is made differently in different parts of India. There is a Punjabi version, Maharashtrian Kadhi, and this Gujarati-style Kadhi.

Made using simple ingredients, Gujarati Kadhi, and steamed rice is comfort food for many Gujaratis.

This dish is considered great for summer, as the yogurt in it works as a cooling agent for the body, but I also love it in winter with rice or khichdi. 

Normally, vegetables are not added to this dish but feel free to add veggies of your choice like carrots, french beans, cauliflower, etc, and make it more wholesome. You can also add pakoras, wadi, or even boondi to it.

Greens like methi, spinach, or kale can be added too.

Unlike the Punjabi kadhi or Rajasthani kadhi, 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.

You can easily double or triple this quick, fuss-free, and comforting Gujarati kadhi recipe if making it for a crowd.

This recipe is vegetarian and can be easily made gluten-free.

Here are a few other Gujarati recipes that you must try – Gujarati Dal, Dhebra, Methi Thepla, and Khandvi.

Ingredients

Yogurt (Dahi, Curd) – It makes the base of the kadhi. Ideally, homemade yogurt that has turned slightly sour (tangy) is best to make this dish but if you don’t have access to it, then 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) – It makes the kadhi creamy and also prevents the yogurt from curdling while cooking.

Sugar – Gujarati Kadhi is slightly sweet in taste, unlike the other version of kadhies. 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), mustard seeds, fenugreek seeds (methi seeds), curry leaves, asafetida (hing), and dry red chilies.

You can use oil or ghee for tempering.

Others – You will also need fresh ginger, green chillies, and salt.

Adjust the green chilies as per your taste.

Skip adding ginger for a Jain-friendly kadhi.

How To Make Gujarati Kadhi

Make The Batter

In a large mixing bowl, mix together

• 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

to make a lump-free mixture.

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 vegetable oil in a pan over medium heat.

Once the oil is hot, add

• 2 cloves
• 1-inch piece of cinnamon stick
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 15-20 curry leaves
• ¼ teaspoon asafetida
• 2-3 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 the besan, then cook the kadhi for another 2-3 minutes.

Check for salt and add more if needed.

Serve hot.

Frequently Asked Questions

Serving Suggestions

You can serve Gujrati Kadhi with Steamed Basmati Rice or Roti.

Serve it with khichdi like Moong Dal Khichdi, Rajasthani Bajre Ki Khichdi, Moong Dal Daliya Khichdi, and Vegetable Oats Khichdi.

You can also serve it with Jeera Rice, Matar Pulao, Vegetable Pulao, or any other North Indian Pulav. 

It can also be served as soup on a cold winter evening.

Storage Suggestions

You can store the leftover kadhi in an airtight container in the refrigerator for 2-3 days.

Reheat well in a pan over the stovetop or in a microwave before serving. Add a little water if the kadhi has thickened post-refrigerating.

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