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

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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.

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:

4.6 from 10 votes
gujarati kadhi recipe
prep time
5 mins
cook time
15 mins
total time
20 mins
 
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
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 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.

2: add 2 to 2.5 cups water.

3: whisk everything to a smooth consistency.

4: now we shall temper the kadhi. tempering ingredients in the below pic. the curry leaves are dry curry leaves.

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.

6: add the yogurt mixture slowly.

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

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.

9: serve gujarati kadhi hot with basmati rice or phulkas.




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This post was last modified on May 31, 2017, 8:57 pm

    Categories Curry RecipesGujarati RecipesNo Onion No GarlicPopular Indian RecipesSummer Recipes

View Comments (79)

  • as being gujrati this kadhi is my fav. I also make kadhi almost same way. Only difference is I add little turmeric powder.
    Your Kadhi looks so delicious.. nice pictures.

  • Yes, I think this is very common throughout india. It is made more in summer and equally in cold season,though, not very frequantly in winter. In Tamilnadu it nis called "moore Kolambu[ More=butter milk] in Karnataka it is called "Majjigae Hulee" [Majjigae=Butter milk] and in Andhra it is called "Majjiga pulusu" [Majjiga = Buttermilk] Kolambu,Hulee and Pulusu means,
    liquid sour gravy. All are almost similar in taste except there is subtle difference in taste for each region . Alla re tasty and enjoyable. I have tasted all including Marathi kadi and Gujarath Kadi. they too taste excellent but with tingling masala taste. That's it.
    Your Karela masala fried item[ Karela cut into 4 pieces and covered with masala and basen] has become a hit with all of us here and the old method of cutting it in rings or small bits and frying them with masala in the Pan is now discarded.

    • thanks for the info ram. living in bangalore i have had the majjige hulee a few times. never tried the andhra and tamil version.
      i have only one karela recipe on the blog and that too is not fried with besan.... i am wondering which recipe are you referring...
      but i have had karela fried with besan and it is so good. this reminds me i have to put it up on the blog.

  • Hi Dassana,

    Lovely pics and superb Kadhi recipe.
    I too make it the same way and it turns out yummmmm.
    I have a lot of gujarati neighbours and have learnt a lot of their masalas and recipes, will share them with you so that you can post them for everyones benefit.
    More so becoz you take such lovely pictures that i feel like am watching FOOD FOOD channel.

    Regards
    Lajwanti Shetty

    • thanks lajwanti. i still have to make your jhatpat recipes.
      i also had gujarati neighbours when in mumbai, but that time i did not cook. but they used to share some of their unique dishes with us like undhiyu, muthia etc, but never the masala recipes :-)

  • We tried Bhendi fry also, it is simply superb. No other way of cooking the Bhendi gives this relish. There is no stickiness of the Bhendi in this method. The long pieces of Bhendi with Masala coverd is simply superb. It has now become the fadin the family and the, once again, requests have become very frequent. Kudos to Bhendi Fry.

  • Totally new dish to me but it made me salivate terribly. So curious to know how it tastes. Looks absolutely delish. Love your presentation...;)

  • I love preparing kadhis...n gujrati kadhis is one of my favorites...I love the little bit of sweetness used in this dish...really enhances the flavor!!!!

  • Hello Dassana,
    This is a great recipe, very original, and I was wandering if I could please put it up on my blog if you may permit me to do so!!
    Needless to say that I will acknowledge you as the 'creator'!!

    regards,
    ajoy

    • my pleasure chef ajoy. you can put it up on your blog... you are acknowledging.... so no issues :-)

  • I love how I learn so much every time I visit your blog :) So much information! It's GREAT! :)

  • lovely pics n tasty kadhi..
    i tried it yestarday it was soooooo good.. so simple yet so tasty..
    thanks for sharing..:)

  • Add fennel seeds/sauf along with other ingredients for tempering .... makes a huge difference to the taste!

  • I love kadhi and khichdi. It has been long time I had it. Thanks for reminding me and posting this traditional recipe.

  • Hi Dassana

    Yum yes I tried this recipe coz I wanted to eat something light so made it, as i also use turmeric but this time i disnt and it really tasted good.

    thanks for the recipe

    Sunita

  • wow thank you so much have been looking for this gujarati kadhi and finally i got it my dearest neighbours always made and shared it with us in my childhood and also your thuvaar daal recipe i made both of them and they turned out so yummy thanks alot and god bless you.

  • i would like to inform you that in traditional gujrati kadhi saver curd is used and it can not ne without suger or gud to balance the saverness of curd

    • i have had gujarati kadhi many times in gujju functions and weddings and even in gujju homes. all the time there was always a sweet kadhi. so this means jaggery or sugar is added traditionally. there may be family recipes which use sour curd, but i don't. but whether using sour curd or fresh curd, sugar or jaggery is always added.

      • i fully obeyed ur reciepie 100%. the result i got was an overwhelming response from my family...my daughter hates veg. The Khichadi i made duping ur reciepie was excellent, so much that, i got 3 of my daughters mom's calling me by evening the day i kept it as her lunch tiffin. my daughter says 'pappa, keep that """yellow rice""" and that "sweet white ""thing""" '''' every day for tiffin..... god bless u and tk away all ur sins and curses ms. dassana.....

        • thanks a ton santhosh. this is one of the most touching as well as positive feedback, i have received till today and it really made my feel very happy and touched. thanks again. god bless you and your family.

  • Hi dassana! I have been reading ur recipes and the comments. I forgot the name of your website and have been looking for it over a month now. While searching for kadhi I came upon ur website and was elated when i found it.
    Tried ur kadhi recipe, it was quick and lip smacking! I miss home a lot as i recently got married and came to Canada. Am a vegetarian and feel home sick. Ur dish reminded me of my mothers cooking and moreover....... My husband loved it! it was the first dish he loved after v got married. Thankful to you. You made my day!!! :)
    Best wishes.

  • Hey Dasanna I tried the recipe and it turned out awesome and lip smacking. Thanks a ton for the recipe.

  • I prepared rava idli,dal kichadi n Gujarati kadhi...al r perfect...this is my favorite site now....great keep it up

  • Nicely explained! I love to eat Gujarati kadhi, have been searching for a good recipe to follow. This looks perfect :-)

  • Awsome.so simple.i tried came out very well.whenever I feel low I just turn to your website for solace.thank you so much.god bless you.

  • Hats off to you dear lady !!! Trying out your recipe is like opening a treasure chest - you know u can't go wrong. Love your precise instructions. Re-discovering my joy for cooking all thanks to you.

    Take care.

    :-) Pia.

    • welcome pia. thanks for your sweet feedback. glad to know that you are re-discovering your joy of cooking. happy cooking.

  • Hi di
    Thank u soooo much
    Ur recipes are wonderful n good I first tried ur medu vada
    I was searching n I found it in ur website n it came out veryyy well
    n so far I tried 4 recipes
    all r gud I tried gajar ka halwa , idly n kerala sambar
    Actually I can blindly believe n do ur recipes bcoz its 100% sure it will be amazing
    N thank u soo much :-)

  • Made Gujarati kadhi as per ur recipe, n it was a perfect taste...
    Thanks for this amazing recipe

  • Hi there,
    Thank you for this recipe and all your other countless recipes. I have been using this site so often to hone my cooking skills and try out recipes from all over India. It is a great tool and I am very grateful for all your efforts and ofcourse delicious recipes.
    All the best.x

  • Hello..! Being a Gujarati. I am impressed by the precision of ingredients. we have been eating kadhi every sunday with khichdi. This recipe is really authentic. I would only like to add 2 points. Most part of Gujarat It is sugar that is used and never jagerry and same goes with mustard seeds for kadhi.

    • thank you madhavi. also thanks for sharing your suggestions. will try with sugar and without mustard seeds. i always add jaggery in kadhi or sambar or some curry recipes as i find it more healthier than sugar.

  • Hi Dear... Thank you for the recipe. Can I use buttermilk instead of curd in this recipe? :)

  • Hello Dassana,
    Thank you for this different variety.
    Please see that in ingredients section, it is mentioned to add ginger chilly paste however in how to prepare section it is mentioned to use ginger-garlic paste and finally in step by step pictorial presentation ,garlic is not there,please guide garlic will be added or not ?
    Thanks

    • thanks megha. its ginger green chilly paste. its a typo error on my part. will change it.

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

  • One clarity required like Is Table Spoon same as service spoon or is the service spoon karchi ?

    • 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.

  • 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 ?
    Thanks

    • Thanks Meghà. We had approved the comments and replied to them yesterday. Now it should be visible to you.

  • 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.

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