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

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gujarati kadhi recipe
gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike punjabi kadhi.
4.39 from 13 votes
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gujarati kadhi recipe with step by step photos – 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 with pakoras, 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.

quick gujarati kadhi recipe below:

gujarati kadhi recipe
4.39 from 13 votes

gujarati kadhi recipe

gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike punjabi kadhi.
course main course
cuisine gujarati
prep time 5 minutes
cook time 15 minutes
total time 20 minutes
servings 4
author dassana amit

ingredients (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

  1. mix the chickpea flour/besan, green chilly-ginger paste, yogurt, sugar and salt with water.

  2. beat to a smooth mixture.
  3. fry all the ingredients meant for tempering.
  4. add the yogurt-water mixture.
  5. give a boil first and then simmer for 5 minutes more or as required.

  6. continue to stir in between to avoid lumps from getting formed.
  7. garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka.


if you are looking for more gujarati recipes then do check khandvikhatti meethi dal, rava dhokla, aamras, surati dal, khatta dhokla and methi thepla.

step by step quick 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

4: now we shall temper the kadhi. tempering ingredients 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 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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.


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79 comments/reviews

  1. Thank you for sharingg the recipe,i will really like to try it out.

    • Welcome Sabnam

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