Gujarati Kadhi
An authentic vegetarian recipe from Gujarat, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Sour yogurt (curd)
40g Besan (chickpea flour)
500ml Water
25g Jaggery (grated)
3piece Green chillies
15g Fresh ginger
25ml Ghee
5g Mustard seeds
3g Cumin seeds
2g Fenugreek seeds
1g Asafoetida (hing)
3piece Dried red chillies
15piece Curry leaves
3piece Cloves
1piece Cinnamon stick
2g Turmeric powder
15g Fresh coriander leaves
5g Salt
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Whisk together the yogurt and besan in a large bowl until completely smooth with no lumps. Gradually add water and whisk again to get a thin, lump-free mixture.
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Pour the yogurt mixture into a heavy-bottomed pot. Add turmeric, salt, grated ginger, slit green chillies, and jaggery.
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Place the pot over medium heat and stir continuously in one direction to prevent curdling. This is crucial — do not stop stirring until the kadhi comes to a boil.
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Once it reaches a boil, reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the kadhi thickens slightly and the raw besan smell disappears.
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Taste and adjust the sweet-sour balance — add more jaggery for sweetness or a splash of lemon juice for more tang.
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For the tempering, heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
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Add cumin seeds, fenugreek seeds, cloves, and cinnamon. Fry for 30 seconds.
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Add asafoetida, dried red chillies, and curry leaves. Fry for 20 seconds until fragrant.
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Pour the tempering into the simmering kadhi and stir to combine. Simmer together for 2 more minutes.
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Garnish with fresh coriander leaves and serve hot with steamed rice or khichdi.
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Chef's Tips
Stir continuously while bringing the kadhi to a boil — stopping causes the yogurt to curdle and split.
Gujarati kadhi is distinctly sweeter than Punjabi kadhi; the jaggery is not optional.
Use sour, day-old yogurt for the best flavor — fresh sweet yogurt makes a bland kadhi.
Fenugreek seeds in the tempering are traditional and add a pleasant slight bitterness.
About This Dish
Gujarati Kadhi is a traditional vegetarian dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Stir continuously while bringing the kadhi to a boil — stopping causes the yogurt to curdle and split. - Gujarati kadhi is distinctly sweeter than Punjabi kadhi; the jaggery is not optional. - Use sour, day-old yogurt for the best flavor — fresh sweet yogurt makes a bland kadhi. - Fenugreek seeds in the tempering are traditional and add a pleasant slight bitterness.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy