Gujarati Kadhi | How to make Gujarati Kadhi

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Gujarati kadhi is a sweet tangy yogurt-based dish made with gram flour, spices, herbs and seasonings. This easy variant of kadhi is made without gram flour fritters (pakoda). It makes for a quick comforting lunch or dinner paired with a side of steamed basmati rice or roti.

gujarati kadhi garnished with coriander leaves and served with basmati rice and salad.

To all those who do not know, Kadhi is a yogurt-based gravy dish to which gram flour (besan) is added, tempered and then simmered with spices. The addition of gram flour helps to thicken and also prevents the curd from separating or splitting while cooking. It also adds a creamy consistency.

To make this Gujarati kadhi you can use fresh yogurt or sour yogurt. I would recommend to use homemade Curd for the best taste.

At home we all love kadhi. Kadhis are excellent for summers as they are cooling. Every region in India has its own way of making kadhi like Punjabi kadhi, Rajasthani kadhiMaharashtrian kadhi and so on.

In fact, every family has its own recipe of kadhi. 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 or sugar is added to it. I love both versions.

Gujarati kadhi served with rice and salad

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 to 25 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 Phulka with a side of vegetable dish, salad and pickle.

Vegans can make it with almond yogurt ot cashew yogurt. But just simmer the kadhi on low heat till you get the desired consistency. Don’t boil the kadhi while using plant based yogurt as then the curd can separate or curdle.

Step-by-Step Guide

How to make Gujarati Kadhi

1: in a mixing bowl take the following ingredients:

  • 4 tablespoon besan (gram flour)
  • ½ tablespoon ginger-green chili paste or 1 inch ginger + 1 to 2 green chilies crushed in a mortar pestle.
  • 1 cup yogurt (curd)
  • 1 tablespoon sugar (or jaggery)
  • salt as required
besan curd and sugar in a bowl

2: Add 2 to 2.5 cups of water.

adding water to kadhi mixture

3: Whisk everything to a smooth consistency. There should not be any lumps in this liquid mixture.

mixing the mixture

Making tempering

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

tempering ingredients on a board

5: In a sauce pan or pot, heat 1 tablespoon oil or ghee. Add ½ teaspoon mustard seeds and let them crackle on low heat.

Then add the rest of the below-mentioned spices and fry for a minute on low heat.

  • ½ teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 2 cloves
  • 8 to 10 curry leaves
  • 2 broken dry red chilies – remove the seeds
  • ¼ teaspoon fenugreek seeds
  • a generous pinch of asafoetida (hing)
preparing tempering for Gujarati kadhi 5

6: Add the yogurt mixture slowly and carefully as it may splutter.

adding yogurt to Gujarati kadhi

7: Stir and mix well to combine. On a medium-low to medium heat let the kadhi mixture come to a boil first.

Do use a large pan and stir often, so that the kadhi does not spill out or gets browned or stuck at the bottom of the pan.

mix the mixture with Gujarati kadhi

8: Later let the gujarati kadhi simmer for 5 to 7 minutes more on low to medium-low heat. 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 as required.

prepared Gujarati kadhi in a bowl

9: Serve Gujarati kadhi hot or warm with steamed basmati rice or phulka or paratha. It makes for a comforting meal with rice served with a side of a vegetable dish, pickle or salad.

Any leftovers can be used within a day. On refrigeration the taste and flavor changes.

Gujarati kadhi served with basmati rice and salad

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gujarati kadhi served in a brassware.

Gujarati Kadhi | How to make Gujarati Kadhi

Gujarati kadhi is thin and sweet as jaggery or sugar is added to it and no pakora is used unlike Punjabi kadhi.
4.85 from 33 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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 1 inch ginger and 1 to 2 green chilies crushed in mortar-pestle
  • 1 tablespoon sugar or jaggery, add more for more sweetness
  • salt as required
  • coriander leaves for garnishing

For tempering

  • 1 inch cinnamon
  • 2 cloves
  • 8 to 10 curry leaves
  • 1 generous pinch asafoetida (hing)
  • 2 dry red chilies broken and deseeded
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 1 tablespoon oil or ghee


  • In a bowl mix the gram flour (besan), green chilly-ginger paste, yogurt, sugar and salt with water.
  • Beat to a smooth mixture without any lumps.
  • In a saucepan heat oil. Keep the heat to low. First add mustard seeds and let them crackle and splutter.
  • Then add cumin seeds, cinnamon stick, cloves, curry leaves, broken and deseeded red chilies, fenugreek seeds and asafoetida (hing). Fry on a low heat for a minute taking care not to burn the spices.
  • Add the yogurt-water mixture which we had prepared earlier. Stir and mix well.
  • Give a boil first on medium-low to medium heat. Then simmer for 5 to 7 minutes more or as required on low to medium-low heat. There should be no raw taste of besan.
  • Continue to stir in between and often to avoid lumps from getting formed while the kadhi is cooking.
  • Once done garnish with chopped coriander. Serve Gujarati kadhi hot or warm with steamed rice or phulka accompanies with a vegetable side dish, pickle and salad.
  • Any leftover kadhi can be consumed on the same day.


  • Use good quality besan that is in its shelf life.
  • You can use homemade fresh curd or curd that has become sour.
  • If you like you can add some pakoda or boondi to it.
  • For making vegan Gujarati kadhi use cashew yogurt or almond yogurt but don’t boil the kadhi. Just simmer on low heat till the consistency thickens. Boiling may separate or curdle the plant based yogurt.
  • For a gluten free use gluten-free asafoetida or skip adding it.
  • You can decrease or increase the amount of sugar or jaggery according to your taste preferences.
  • The recipe can be scaled to make a small batch or big batch.

Nutrition Info (Approximate Values)

Nutrition Facts
Gujarati Kadhi | How to make 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.

This Gujarati Kadhi post from the archives (May 2012) has been updated and republished on 21 October 2021.

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Meet Dassana

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. Wow. Just love your recipes. Keep making and will follow you.
    Thank you so so much. May Lord shower his blessings on you always

  2. Your recipes are awesome. So easy to follow and so many alternatives/substitutes suggested.

    Am definitely a fan!5 stars

  3. 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.

  4. I had tried this recipe… gives proper gujrati taste….nice flvr….yummmmyyy5 stars

  5. 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.

    1. 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.

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

  7. 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.

  8. 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 ?

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

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

    1. 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.

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

    1. Meghà, the side dish is cucumber and carrot salad with alfa alfa sprouts.

  11. 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 ?

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

  12. Hi Dear… Thank you for the recipe. Can I use buttermilk instead of curd in this recipe? 🙂4 stars

  13. 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.

    1. 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.

  14. 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.x4 stars

  15. Made Gujarati kadhi as per ur recipe, n it was a perfect taste…
    Thanks for this amazing recipe5 stars

    1. welcome malikah and thankyou for your kind words glad you liked the gujarati kadhi 🙂

  16. 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 🙂

    1. welcome binesha. nice to know this. thanks for sharing positive feedback.

  17. 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.5 stars

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

  18. 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.

    1. welcome rema. thats good to know. thanks for your positive feedback and for your blessings.

  19. Nicely explained! I love to eat Gujarati kadhi, have been searching for a good recipe to follow. This looks perfect 🙂

  20. I prepared rava idli,dal kichadi n Gujarati kadhi…al r perfect…this is my favorite site now….great keep it up5 stars

  21. Just made kadhi per your recipe and it turned out yummy…. Thanks for sharing…

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

  23. 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.4 stars

    1. welcome karunya and thanks for this sweet comment. it made my day too 🙂

      1. 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…..5 stars

        1. 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.

  24. 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

    1. 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.

  25. 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.

  26. 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


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

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

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

  30. I love how I learn so much every time I visit your blog 🙂 So much information! It’s GREAT! 🙂

  31. 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’!!


    1. my pleasure chef ajoy. you can put it up on your blog… you are acknowledging…. so no issues 🙂

  32. 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!!!!

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

  34. 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.

    1. thanks ram for trying the recipe of the bhendi fry. it is a favorite at home too.

  35. 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.

    Lajwanti Shetty

    1. 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 🙂

  36. 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.

    1. 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.

  37. 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.