gujarati kadhi recipe, how to make gujarati kadhi | easy kadhi recipe

gujarati kadhi recipe with step by step photos – at home we all love kadhi. kadhis are excellent for summers as they are cooling.

gujarati kadhi

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.

to the 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: 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 gujarati kadhi recipe 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.

gujarati kadhi recipe

4.64 from 11 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:main course
Servings (change the number to scale):4
gujarati kadhi recipe
gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike punjabi kadhi.

INGREDIENTS FOR gujarati kadhi recipe

(1 CUP = 250 ML)

for the kadhi

  • 1 cup fresh curd (dahi or 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 gujarati kadhi

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

HOW TO MAKE gujarati kadhi recipe

  • 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.
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how to make gujarati kadhi recipe

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/gur) and salt as required.

gujarati kadhi

2: add 2 to 2.5 cups water.

adding water to gujarati kadhi

3: whisk everything to a smooth consistency.

gujarati kadhi 3

making tempering for gujarati kadhi

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

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.

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.

gujarati kadhi

8: later let the gujarati 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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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85 comments/reviews

  1. Hi Dassana

    I’m a big fan of your blog and recipes. Have tried many of your recipes. You’re quite thorough in your presentation and stick to the traditional recipes, which makes me look up to your recipes for authenticity.

    Btw, the kadhi came out very well. Just wanted to check if there is any difference adding the tempering after boiling versus before.

    • thanks you very much RS. for the kadhi there is a difference in taste when tempering is added before boiling or after boiling. that said, you can even temper twice with the spices you want to add first or later.

  2. Loved it. Great recipe. Love the tanginess and the sweet and salt flavours. So easy to make.5 stars

  3. Thank you. It was really tàsty my neighbours appreciated it too. Thanks.
    The pictures you click are great which camera you use..?
    One request please post the recipe for ghee too.

  4. I have posted few comments on this post and have refreshed the page and checked after two days,please share you have received the same or not ?

    • Meghà, service spoon is like a karchi.
      tablespoon is less than a service spoon.
      i would suggest to buy teaspoon and tablespoon from any good kitchen shop or online. usually tsp for teaspoon and tbsp for tablespoon is written on these spoons.

  5. Would it be ok if we add garam masalà, coriander powder and turmeric ? Will that alter the taste ?