Gujarati Kadhi Recipe - Spice Up The Curry (2024)

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The most amazing Gujarati Kadhi you will ever have! This is the yogurt-based gravy from Gujarat, a state of India. This is an easy 20 minutes recipe. Never suffer through separated (curdled) yogurt in your kadhi again - This recipe is a Keeper!

Gujarati Kadhi Recipe - Spice Up The Curry (1)
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  • ❤️ You'll Love This Gujarati Kadhi Recipe
  • 🧾 Ingredient Notes
  • 👩‍🍳 How To Make Gujarati Kadhi? (Stepwise)
  • 💭 Expert Tips To Make BEST Gujarati Kadhi
  • 🍽 Serving Ideas For Gujarati Kadhi
  • Recipe Card
  • Reviews

❤️ You'll Love This Gujarati Kadhi Recipe

Simple recipe, simple ingredients, and lots of flavors!

Gujarati kadhi has a combination of a sweet and sour taste.

It’s comfort food when served a bowl of warm kadhi mixed with rice. Adding any legume dish on the side is like a cherry on the cake.

Kadhis are usually made during the summer as yogurt is very cooling to the body. But I make this kadhi recipe once a week no matter it's summer or not.

🧾 Ingredient Notes

You’ll need very few ingredients to make kadhi base. Plus, a tempering (tadka) is added at end of the cooking process. This tempering makes kadhi more flavorful and aromatic.

Gujarati Kadhi Recipe - Spice Up The Curry (2)
  • Yogurt: For making Gujarati Kadhi, yogurt has to be sour. Always use sour yogurt to make this kadhi delicious. How to make yogurt sour? just keep it on the countertop for few hours. For example, if you are making kadhi for dinner then take out your yogurt from a fridge in the morning and keep it outside until you make kadhi.
  • Full fat vs low fat/nonfat yogurt: To get the best, rich, creamy texture, I would use the full fat.
  • Because of hubby’s health issue, recently he eliminated full-fat dairy. So for the past year, I am making kadhi with nonfat yogurt. Here’s the one change needed in the recipe if using low-fat or nonfat yogurt. Increase the amount of besan (chickpea flour) to get a creamy consistency. *see the exact amount details in the notes section below in the recipe card or Tips section.
  • Green chilies: This is the only ingredient that will provide the spicy taste and heat to the dish. Adjust the amount as per your preference. Don’t want to bite into chili pieces then slit the chilies in half and add, discard at the time of eating.
  • Turmeric powder: traditionally turmeric is not added and the color of the dish is ivory (off-white). But I have seen my mom adding it, so I am adding it. No other reason.
  • Sugar: Yes, it is necessary. You won’t have a sweet taste like dessert. It balances the sourness of the yogurt. You can use jaggery (or brown sugar) instead, it tastes good too.
  • Ghee: Adds such a nice flavor to the dish. You can use a combination of ghee and oil. Or only oil. But I highly recommend using ghee.
  • Dry red chilies: Remove the stem and add whole. If broken, remove the seeds from the center. The seeds and stems of the chilies are not good for your body.

👩‍🍳 How To Make Gujarati Kadhi? (Stepwise)

1) Take yogurt in a pan in which you are going to make kadhi. Add besan, ginger paste, green chilies, turmeric powder, sugar, and salt. NOTE: I have used a bowl just for photo purposes, for day-to-day cooking, I mix everything in the pan in which I am making kadhi.

2) Whisk it well so there are no lumps. You can use hand blender too.

3) Then add water. And mix it very well and make a lump-free batter.

4) Put it on medium heat to boil with stirring continuously. Don’t forget to stir otherwise yogurt will curdle and kadhi will overflow while cooking. When it comes to a boil lower the heat to simmer and prepare the tempering.

Gujarati Kadhi Recipe - Spice Up The Curry (3)

5) Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds. Let them sizzle.

6) Then add dry red chili, cinnamon stick, cloves. After a few seconds, you will get a nice fragrance from whole spices. Add curry leaves and asafoetida.

7) Add this seasoning to the kadhi. Stir well. Let it simmer for another 5 minutes so raw taste and smell of besan goes away.

8) Finally, add chopped cilantro.

Gujarati Kadhi Recipe - Spice Up The Curry (4)

💭 Expert Tips To Make BEST Gujarati Kadhi

Besan amount as per fat content of yogurt.
- If using full-fat yogurt - use 2 tablespoons
- If using low-fat yogurt - use 3 tablespoons
- If using nonfat yogurt - use 3 ½ to 4 tablespoons
In short, more the watery yogurt you have, you will need to increase the amount of besan.

Must use sour yogurt to make Gujarati kadhi.

How to make regular yogurt sour? Remove it from the refrigerator, let it sit on the countertop for 6-8 hours depending on the temperature of the kitchen. If it’s hot summer then 3-4 hours are enough (not enough if you have central AC on). During the winter, I keep a minimum of 8 hours outside.

Avoid curdled or separated Gujarati kadhi:

  • Add salt before you turn on the heat.
  • Keep the gas heat medium and heat the yogurt mixture gradually. Don’t shock the mixture by keeping the heat high.
  • Start with room temperature yogurt. If using chilled/refrigerated yogurt then it gets temperature shock as soon as you start heating on the stove. This shock will result in curdled yogurt.
  • As soon as you turn on the heat, keep stirring constantly until it starts simmering. Once it starts simmering, you can stir it occasionally instead of constantly.

🍽 Serving Ideas For Gujarati Kadhi

  • Gujarati kadhi is mostly served with plain rice. Also, serve bean curry on the side e.g. Chawli recipe, kala chana curry or sookhi moong dal. Believe me, try once kadhi-rice-bean curry combination as a meal, you will love it.
  • This can be served with moong dal khichdi or vegetable khichdi. Khichdi-kadhi is the best combo. It is a very light dinner. In Gujarat, almost every household makes this khichadi-kadhi at least once a week. This combo is more famous in villages.
  • It can be served with pulao as well.
Gujarati Kadhi Recipe - Spice Up The Curry (5)

Check out other kadhi recipes

  • Suva bhaji kadhi
  • Fajeto (Mango kadhi)

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Gujarati Kadhi Recipe - Spice Up The Curry (6)

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Gujarati Kadhi Recipe

4.79 from 38 votes

Tried this recipe? Leave a comment and/or give ★ ratings

The most amazing Gujarati Kadhi you will ever have! It has a combination of a sweet and sour taste. Never suffer through separated (curdled) yogurt in your kadhi again - This recipe is a Keeper!

Course: Main Course

Cuisine: Gujarati,Indian

Calories: 113kcal

Servings 4

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients

For Gujarati Kadhi Recipe:

  • 1 ½ cups Plain yogurt (dahi or curd) Note 1
  • 2 tablespoons Besan (gram flour) or chickpea flour, Note 2
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • 3 Green chilies chopped finely
  • ¼ teaspoon Turmeric powder
  • 3 teaspoons Sugar Note 3
  • Salt to taste
  • 3 cups Water
  • 1 tablespoon Cilantro or coriander leaves for garnishing

For Tempering:

  • 2 teaspoons Ghee (Clarified butter)
  • ½ teaspoons Mustard seeds
  • ½ teaspoons Cumin seeds
  • 2 Dried red chilies
  • 1 inch Cinnamon stick
  • 4 Cloves
  • a pinch Hing (Asafoetida)
  • 8-10 Curry leaves

Instructions

  • Take yogurt in a pan in which you are going to make kadhi.

  • Add besan, ginger paste, green chilies, turmeric powder, sugar, and salt.

  • Whisk it well so there are no lumps. You can use a hand blender instead.

  • Then add water. And mix it very well and make a lump-free, thin batter.

  • Put it on medium heat to boil with stirring continuously. You must stir constantly to avoid curdling and separating yogurt.

  • When it comes to a boil lower the heat to simmer and prepare the tempering. Don’t forget to lower the heat otherwise, kadhi might get overflow from the saucepan.

  • Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds. Let them sizzle.

  • Then add dry red chili, cinnamon stick, cloves. After a few seconds, you will get a nice fragrance from whole spices.

  • Add curry leaves and asafoetida. Add this seasoning to the kadhi. Stir well.

  • Let it simmer for another 5 minutes so raw taste and smell of besan goes away.

  • Finally, add chopped cilantro and mix.

  • Turn off the stove.

Notes

1. Yogurt: Must use sour yogurt. How to make regular yogurt sour? Remove it from the refrigerator, let it sit on the countertop for 6-8 hours depending on the temperature of the kitchen. If it’s hot summer then 3-4 hours are enough (not enough if you have central AC on). During the winter, I keep a minimum of 8 hours outside.

Forgot to make the yogurt sour? Add a few drops of lemon juice at the end. Yes AT THE END after your turn off the stove. Otherwise, kadhi will curdle.

2. Besan:

  • If using full-fat yogurt - use 2 tablespoons
  • If using low-fat yogurt - use 3 tablespoons
  • If using nonfat yogurt - use 3 ½ to 4 tablespoons

In short, more the watery yogurt you have, you will need to increase the amount of besan.

3. Sugar: It is essential to get the authentic taste. No, it doesn’t make it too sweet, it balances the sourness from the yogurt. You may need to adjust depending on how sour your yogurt is. Use jaggery (or brown sugar) instead.

4. Avoid curdled or separated Gujarati kadhi:

  • Add salt before you turn on the heat.
  • Keep the gas heat medium and heat the yogurt mixture gradually. Don’t shock the mixture by keeping the heat high.
  • Start with room temperature yogurt. If using chilled/refrigerated yogurt then it gets temperature shock as soon as you start heating on the stove. This shock will result in curdled yogurt.
  • As soon as you turn on the heat, keep stirring constantly until it starts simmering. Once it starts simmering, you can stir it occasionally instead of constantly.

Video

Nutrition

Calories: 113kcal | Carbohydrates: 12.1g | Protein: 6.1g | Fat: 3.7g | Saturated Fat: 2.3g | Cholesterol: 11mg | Sodium: 654mg | Potassium: 268mg | Fiber: 0.6g | Sugar: 10.1g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

Gujarati Kadhi Recipe - Spice Up The Curry (2024)

FAQs

What is the difference between Punjabi and Gujarati Kadhi? ›

Gujarati kadhi is more watery than Punjabi kadhi, and I love it. I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

How to increase sourness in kadhi? ›

To make the curd sour, keep the set curd for a few hours at room temperature. Another way is to add ½ to 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice to the dish once its cooked. Fats: Use mustard oil if possible to fry the onion pakora and for tempering.

What is Gujarati Kadhi made of? ›

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.

Why does my kadhi curdle? ›

One of the most important reasons is temperature shock. So, if you reverse the procedure and create the tempering first in the pan and then pour cold yoghurt (dahi/curd) that's just out of the fridge into the hot oil on top, it is likely that due to huge temperature difference yogurt / dahi will curdle.

Why is Gujarati different from Hindi? ›

The difference between the Hindi and the Gujarati languages is like the degree of variation between Spanish and English. The variation between Gujarati and Hindi is due to Hindi being more narrowly influenced by Sanskrit alone, whereas Persian and Arabic influenced Gujarati.

Is kadhi good or bad for you? ›

Yes, kadhi is a healthy dish. It is high in protein, low in fat, and provides essential vitamins and minerals. It is a good source of dietary fiber and can help improve digestion and metabolism. Additionally, the yogurt in kadhi provides beneficial bacteria which can help strengthen the immune system.

Why is my kadhi bitter? ›

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Does yogurt make curry sour? ›

Greek yogurt is more acidic and tarter than dahi. You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt.

What is the difference between Gujarati and Rajasthani Kadhi? ›

Gujarati Kadhi is lighter when compared to Rajasthani Kadhi. The curd and gram flour are turned into a liquid mixture by mixing with a few cups of water. The chopped green chilies, chopped ginger and asafoetida are fried in a pan on medium flame.

How to prevent kadhi from splitting? ›

Yogurt is a delicate ingredient that can easily curdle if exposed to high heat. To prevent curdling, it is important to cook the kadhi on low to medium heat and not let it boil for too long on high heat.

What do you eat with kadhi? ›

Kadhi is a delicious North Indian dish, made with the goodness of dahi and besan. It is often considered as a comfort food by a lot of people. It is most enjoyed with rice and serves as a lip-smacking lunch preparation.

How do you know when kadhi is done? ›

Once the mixture is hot and turns slightly thicker, increase the heat slightly and bring to a boil. Regulate the heat to medium and simmer until the kadhi becomes thick and you see spiced oil floating over it. It takes about 30 mins.

How long does kadhi last without fridge? ›

To get that proper taste of kadhi, the yogurt or buttermilk used should be sour but does not smell bad. If it is not sour enough, it can be left out of the fridge for 6-8 hours or overnight (depending on the climate).

How do you add yogurt to curry without curdling? ›

*Always whisk the curd properly and ensure there are no lumps. *When adding curd, the flame should be on simmering, or switched off. The curry or gravy should not be at boiling point. *As soon as you add curd, whisk till the entire content is incorporated into the gravy.

What is the difference between Punjabi and Gujarat? ›

Punjabi is part of the Indo-Aryan language family, while Gujarati is part of the Indo-European language family. Additionally, they are spoken in different regions of India – Punjabi is mainly spoken in the northern state of Punjab, while Gujarati is spoken in the western state of Gujarat.

What is Punjabi kadhi made of? ›

Punjabi Kadhi is a traditional North Indian dish that combines yogurt, besan (gram flour), and an array of spices to create a rich and flavorful gravy. The addition of pakoras (deep-fried fritters) adds texture and depth to the dish, making it a favorite among food enthusiasts.

What is the difference between Sindhi Kadhi and normal kadhi? ›

Unlike the typical kadhis made with yogurt and gram flour, Sindhi Kadhi uses tamarind pulp to give it a tangy flavor. It's a harmonious blend of vegetables, spices, and the unique flavor of tamarind, making it a must-try for every food lover. Vegetarian curries are staples and every day affair in most of Indian homes.

What is the difference between curry and kadhi? ›

Curries usually have different textures and colors but Kadhi usually will be in same texture & color - Yellow / Orange yellow. Curry is primarily made by making a paste of tomato, onions, ginger, chilies along with other spices. This is the basic red curry paste which can be altered in many ways.

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