Bhatia Kadhi
A light, sweet-and-sour yogurt-based curry from the Bhatia community of Gujarat. This no-onion, no-garlic kadhi is thickened with chickpea flour and delicately spiced with ginger, green chili, and whole spices. Best enjoyed with steamed rice.
For 4 servings
- mix · ~2 min
Whisk the besan-yogurt mixture.
1.In a large bowl, whisk yogurt until completely smooth with no lumps.2.Add 3 tablespoons besan and whisk again to form a smooth paste.3.Gradually add 3 cups of water, whisking continuously to avoid lumps.TIPAlways whisk besan into yogurt before adding water. This prevents lump formation. - mix · ~1 min
Add spices to the kadhi base.
1.Stir in grated ginger, slit green chilies, turmeric powder, and salt.2.Add sugar and mix well until dissolved. - boil · ~25 min
Bring the kadhi to a boil and simmer.
1.Transfer the mixture to a heavy-bottomed pot over medium heat.2.Bring to a boil, stirring continuously (8-10 minutes).3.Once boiling, reduce heat to low and simmer for 15 minutes, stirring occasionally.4.Kadhi will thicken slightly. Adjust consistency with hot water if too thick.TIPContinuous stirring until it boils prevents the yogurt from curdling. - temper · ~2 min
Prepare the ghee tempering.
1.Heat ghee in a small tadka pan over medium heat.2.Add cumin seeds, fenugreek seeds, cloves, and cinnamon stick.3.When cumin splutters (30 sec), add dried red chili and curry leaves.4.Add a pinch of asafoetida and red chili powder. Turn off heat immediately.TIPAsafoetida burns quickly. Always add it right before taking the pan off the heat. - mix · ~2 min
Pour tempering over the simmering kadhi.
Carefully pour the hot tempering mixture into the simmering kadhi. Stir once to distribute the aromatics. Let it simmer together for 2 more minutes.
TIPPour away from yourself — the hot ghee will splutter when it hits the kadhi. - garnish
Garnish with coriander leaves and serve hot.
Turn off the heat and stir in freshly chopped coriander leaves. Ladle into bowls and serve hot with steamed rice.
TIPBhatia Kadhi tastes even better the next day. Refrigerate and reheat gently.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour yogurt for the best tangy flavor; fresh yogurt may not give the same depth.
- 2Whisk besan into yogurt before adding water to prevent lumps in the kadhi base.
- 3Stir the kadhi continuously until it reaches a boil to prevent the yogurt from curdling.
- 4Add asafoetida at the very end of tempering, just before removing from heat, to avoid bitterness.
- 5Let the kadhi simmer for a full 15 minutes so the besan cooks thoroughly and thickens the curry.
- 6For a thicker consistency, simmer longer; for a thinner one, add a splash of hot water.
- 7This kadhi tastes even better the next day — refrigerate and reheat gently on low heat.
Adapt it for your goals.
Low-oil
Skip the ghee tempering and instead dry-roast the cumin seeds, fenugreek seeds, cloves, and cinnamon in a non-stick pan, then add a splash of water before adding asafoetida and red chili powder – reduces fat while keeping the aromatic essence.
high proteinHigh-protein
Add 1/2 cup of paneer cubes or boiled chickpeas along with the ginger and chillies – boosts protein content without altering the traditional sweet-sour kadhi character.
jainJain
Omit the green chilies and replace with a pinch of black pepper, and skip the asafoetida if it contains wheat starch – use pure hing (asafoetida) and follow the same method for a Jain-compatible version.
veganVegan
Replace yogurt with 1 cup of thick coconut yogurt and ghee with coconut oil – the coconut-based tempering creates a lush, dairy-free kadhi that still honors the original spice profile.
Why this is on our healthy list.
Rich in Probiotics
The yogurt base provides live cultures that support digestion and gut health when the kadhi is consumed fresh and not overheated.
Gluten-Free & Gut-Friendly
Made with chickpea flour (besan) instead of wheat, this kadhi is naturally gluten-free and gentle on the stomach.
Good Source of Plant Protein
Chickpea flour adds a modest amount of plant-based protein and dietary fiber, making the kadhi more satiating.
Anti-Inflammatory Spices
Turmeric, ginger, and cumin offer natural anti-inflammatory properties, supported by the digestion-easing asafoetida and fenugreek seeds.
Frequently asked questions
Sour yogurt is preferred for its tangy depth, but if you only have fresh yogurt, add 1 teaspoon of lemon juice to mimic the sourness.
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