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Gujarati Kadhi
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Gujarati Kadhi

Ajay Chopra

Ajay Chopra

Gujarati Kadhi is a popular yogurt-based sweet and tangy curry from the Indian state of Gujarat. Chef Ajay Chopra brings the recipe of this simple yet drool-worthy dish.

Preparation Time

Preparation Time

10-15 Min

Cooking Time

Cooking Time

5 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

Difficulty

Serves

1-2 Min

Ingredients For Gujarati Kadhi Recipe

  • For the Kadhi

    • 1 cup fresh yogurt (dahi)

    • 4-5 tbsp besan (gram flour)

    • 2 cups water

  • For the tadka

    • 3-4 tbsp ghee

    • 1 tsp jeera

    • 1/2 tsp methi seeds

    • 3-4 cloves

    • 1 inch cinnamon stick

    • 1 sprig curry leaves

    • 5-6 whole red chillies

    • 1/4 tsp asafoetida

    • pinch of sugar

    • salt to taste

    • 1 tsp ginger-green chilli paste

How to make Gujarati Kadhi Recipe?

  1. In a bowl, mix besan with yogurt, salt and water to make a smooth mixture.
  2. Heat ghee in a pan and add jeera, methi seeds, cloves, cinnamon sticks, curry leaves, whole red chillies and saute.
  3. Add the yogurt mixture, asafoetida and sugar to the pan and mix well.
  4. Cover it with the lid for 7-10 minutes, but keep stirring between to avoid lumps from getting formed.
  5. Add ginger paste and mix well. Cover the pan with the lid and cook for 10- 15 minutes.
  6. Garnish kadhi with chopped coriander and serve hot with rice or roti.

View Step by Step Recipe

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In a bowl, mix besan with yogurt, salt and water to make a smooth mixture.

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Heat ghee in a pan and add jeera, methi seeds, cloves, cinnamon sticks, curry leaves, whole red chillies and saute.

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Add the yogurt mixture, asafoetida and sugar to the pan and mix well.

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Cover it with the lid for 7-10 minutes, but keep stirring between to avoid lumps from getting formed.

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Add ginger paste and mix well. Cover the pan with the lid and cook for 10- 15 minutes.

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Garnish kadhi with chopped coriander and serve hot with rice or roti.

Gujrati Kadhi is a dish that is very simple to cook but great to taste. In this recipe, yogurt, gram flour, and water are mixed to make a thick mixture to which a tempering of green chillies, ginger, and asafoetida is added. The resultant curry or kadhi is mildly spicy, sweet, and tangy. 

There are a lot of variations to this dish, depending upon region to region. The Sindhi kadhi and Punjabi kadhi are thicker, and Rajasthani kadhi is spicy.

Gujarati Kadhi is a great side dish that greatly enhances the taste of traditional Indian meals. It can be eaten on its own or served with steaming hot rice.