gujarati kadhi

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Gujarati kadhi recipe With step by step photos – Gujarati kadhi is a sweet-sour yogurt kadhi made without chickpea flour fritters. To all those who do not know, Kadhi is a yogurt-based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices.

gujarati kadhi

At home we all love kadhi. Kadhis are excellent for summers as they are cooling. every region in India has their own way of making kadhis like Punjabi kadhi, Rajasthani kadhiMaharashrian kadhi, Sol kadhi and so on.

In fact every family have their own kadhi recipes. even though I love the Punjabi kadhi pakora, I also like the Gujarati kadhi. the Punjabi kadhi is made from sour yogurt and is thick. Whereas the Gujarati kadhi is thin and sweet as jaggery/sugar is added to it. I love both the versions.

Gujarati kadhi: Gujarati kadhi recipe, easy Gujarati kadhi

The Gujarati kadhi is a light dish, but the Punjabi kadhi pakora is not a light one…. It can be a bit heavy if you have too much of it.. What with all the pakoras simmered in the thick yogurt gravy 🙂

This is a quick recipe and within 20 minutes your Gujarati kadhi will be ready. There are no pakoras in this recipe. But if you want you can add some pakoras or boondi to the kadhi. the kadhi is excellent with basmati rice or soft phulkas. Vegans can make it with cashew yogurt.

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gujarati kadhi recipe

Gujarati Kadhi

4.78 from 22 votes
Gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike Punjabi kadhi.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Cuisine Gujarati
Course: Main Course
Diet: Vegetarian
Difficulty Level: Moderate

Servings 4


for the kadhi

  • 1 cup Curd (yogurt)
  • 2 to 2.5 cups water
  • 4 tablespoons gram flour (besan)
  • ½ tablespoon ginger-green chili paste or crushed ½ inch ginger & 1 to 2 green chilies
  • 1 tablespoon sugar or jaggery, add more for more sweetness
  • salt as required
  • coriander leaves for garnishing

for tempering

  • 1 inch cinnamon stick
  • 2 cloves
  • 1 sprig curry leaves
  • 1 generous pinch asafoetida (hing)
  • 2 broken red chilies, deseeded
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds (methi ke dane)
  • 1 tablespoon oil or ghee


  • Mix the chickpea flour/besan, green chilly-ginger paste, yogurt, sugar and salt with water.
  • Beat to a smooth mixture.
  • Fry all the ingredients meant for tempering.
  • Add the yogurt-water mixture.
  • Give a boil first and then simmer for 5 minutes more or as required.
  • Continue to stir in between to avoid lumps from getting formed.
  • Garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka.

Nutrition Info Approximate values

Nutrition Facts
Gujarati Kadhi
Amount Per Serving
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg3%
Sodium 1242mg54%
Potassium 247mg7%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 362IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 24mg120%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 74mg90%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 5µg5%
Calcium 101mg10%
Vitamin B9 (Folate) 278µg70%
Iron 1mg6%
Magnesium 30mg8%
Phosphorus 98mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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How to make Gujarati kadhi

1: in a bowl take 4 tbsp besan (gram flour), ½ tbsp ginger-green chili paste, 1 cup yogurt/curd, 1 tbsp sugar (or jaggery) and salt as required.

ingredients for Gujarati kadhi

2: add 2 to 2.5 cups water.

adding water to kadhi mixture

3: whisk everything to a smooth consistency.

mix Gujarati kadhi 3

Making tempering

4: tempering ingredients are in the below pic. The curry leaves are dry curry leaves.

tempering ingredients for Gujarati kadhi

5: in a pan, heat 1 tbsp oil or ghee. Add ½ tsp mustard and let them crackle. Add rest of the spices – ½ tsp cumin, 1 inch cinnamon, 2 cloves, 1 sprig curry leaves, 2 broken red chilies, ¼ tsp fenugreek seeds and a pinch or two of asafoetida/hing. Fry for a minute.

preparing tempering for Gujarati kadhi 5

6: add the yogurt mixture slowly.

adding yogurt to Gujarati kadhi

7: mix well and give a boil first. Do use a large pan and stir often, so that the kadhi does not spill out.

mix the mixture with Gujarati kadhi

8: Later let the kadhi simmer for 5 minutes more. stir in between to avoid the lumps from forming. Adjust the salt and sugar as required. Check the taste and there should be no rawness from the besan felt in the kadhi. If there is some rawness from the besan, then simmer for some more minutes.

Gujarati kadhi

9: Serve Gujarati kadhi hot with basmati rice or phulkas.

easy Gujarati kadhi

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Always a perfect outcome using your recipes. Cooking has always overwhelmed me but your recipes make cooking enjoyable and easy. THANK YOU!!5 stars

    1. Thanks a lot for the lovely feedback and good to know. Welcome and happy cooking.

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