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A delightful sweet and tangy yogurt-based curry from Gujarat. This light, soupy kadhi, made with chickpea flour and tempered with fragrant spices, is a comforting classic best enjoyed with steamed rice or khichdi.
For 4 servings
Prepare the Kadhi Base
Simmer the Kadhi
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A delightful sweet and tangy yogurt-based curry from Gujarat. This light, soupy kadhi, made with chickpea flour and tempered with fragrant spices, is a comforting classic best enjoyed with steamed rice or khichdi.
This gujarati recipe takes 25 minutes to prepare and yields 4 servings. At 189.7 calories per serving with 5.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka/Vaghar)
Combine and Garnish
Serve
Replace the dairy curd with a plant-based yogurt like cashew or coconut yogurt, and use a neutral oil instead of ghee for the tempering.
Increase the amount of green chili paste or add a few slit green chilies to the tempering along with the curry leaves.
Omit the jaggery or replace it with a natural, sugar-free sweetener of your choice to reduce the sugar content.
You can add boiled and chopped vegetables like potatoes or drumsticks to the kadhi while it simmers for a more wholesome meal.
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to your digestive system, improving gut health and aiding digestion.
Both curd and besan (gram flour) are good sources of protein, which is essential for muscle repair, cell generation, and overall body function.
With its high water and yogurt content, kadhi has a cooling effect on the body, making it an excellent dish for warmer weather. It also helps in keeping the body hydrated.
This recipe is naturally gluten-free as it uses besan (gram flour) instead of wheat flour as a thickening agent, making it suitable for those with gluten intolerance or celiac disease.
Kadhi usually curdles for two main reasons: not stirring continuously while bringing it to a boil, or adding salt too early. The constant stirring stabilizes the yogurt proteins as they heat up. It's best to add salt after the mixture has come to a boil, though this recipe adds it early, making the continuous stirring even more crucial.
One serving of Gujarati Kadhi (approximately 1 cup or 295g) contains around 190-210 calories. This can vary based on the fat content of the curd and the amount of ghee and jaggery used.
Yes, Gujarati Kadhi is generally considered healthy. It's a good source of probiotics from curd, which aids digestion and gut health. It also provides protein from besan and curd. It is light, hydrating, and relatively low in calories, making it a comforting and nutritious dish.
Gujarati Kadhi is thin, soupy, and has a distinct sweet and sour taste. It does not contain onions, garlic, or pakoras. Punjabi Kadhi is thick, creamy, distinctly sour (not sweet), often includes onion and garlic, and is famous for having fried besan dumplings (pakoras) soaked in it.
Yes, you can. Omitting the sweetener will result in a purely savory and tangy kadhi, which is also a common preparation in some households. The sweet element is a hallmark of the classic Gujarati version, but it's adjustable to your preference.
Store leftover kadhi in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. Do not bring it to a rapid boil. If it has thickened too much, add a splash of hot water to reach your desired consistency.