Gujarati Kadhi Recipe

4.86 from 35 votes

Gujarati kadhi is thin and sweet as jaggery or sugar is added to it and no pakora is used unlike Punjabi kadhi.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Gujarati

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 128kcal

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

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 10 to 12 minutes or more or as required on low to medium-low heat. There should be no raw taste of besan.
Check the taste and if there is some rawness from the besan felt in the kadhi, then simmer for some more minutes as needed.
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.