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98 Comments

  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

  4. 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.

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

  6. 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.

  7. 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

    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.

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

  9. 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

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

  11. 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.

  12. 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

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

  14. 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 🙂

  15. 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

  16. 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.

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

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

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

  20. 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. 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.

  21. 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.

  22. 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.

  23. 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

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

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

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

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

  28. 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

  29. 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!!!!

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

  31. 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.

  32. 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

    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 🙂

  33. 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.

  34. 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.