Gujarati Kadhi

Name: Gujarati Kadhi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup yogurt (slightly sour, whisked); 2 tbsp chickpea flour; 3 cup water; 1 inch ginger (grated); 2 pcs green chili (slit); 1 tbsp jaggery (grated); 0.5 tsp salt; 1 tbsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 2 pcs cloves; 1 inch cinnamon (small piece); 1 pcs dried red chili; 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp cilantro (chopped)

RATING

4.6/5(185)

TASTE SCORE

8/10

Light, sweet-tangy Gujarati kadhi is made with yogurt and chickpea flour, then finished with a fragrant tempering of mustard, cumin, curry leaves, and cloves. It is soothing, gently spiced, and perfect with steamed rice or khichdi.

PREP

10m

COOK

20m

SERVES

1 KATORI

108 cal

SERVINGS

METHOD · 5 STEPS

mix · ~5 min
Whisk the kadhi base.
1.Add yogurt and chickpea flour to a bowl.
2.Whisk until completely smooth with no lumps.
3.Pour in water little by little and whisk again.
4.Add salt and jaggery and mix well.
TIPWhisk the flour into the yogurt first before adding water so the kadhi stays smooth.
temper · ~2 min
Make the tempering.
1.Heat ghee in a pot over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, fenugreek seeds, cloves, cinnamon, and dried red chili.
4.Add curry leaves, asafoetida, grated ginger, and green chili and cook briefly until fragrant.
TIPKeep the heat medium so the spices bloom without turning bitter.
boil · ~15 min
Cook the kadhi.
Pour the yogurt mixture into the pot and stir continuously as it heats. Bring it to a gentle boil, then lower the heat and cook for 12 to 15 minutes, stirring often, until slightly frothy and lightly thickened.
TIPDo not leave it unstirred in the beginning, or the yogurt and chickpea flour can catch at the bottom.
garnish
Garnish with cilantro.
serve
Serve the kadhi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use slightly sour yogurt for the classic sweet-tangy Gujarati kadhi balance.
2
Whisk besan into the yogurt before adding water to prevent stubborn lumps.
3
Stir continuously until the first gentle boil so the yogurt base stays smooth and doesn’t split.
4
Keep the tempering on medium heat; fenugreek burns fast and can make the kadhi bitter.
5
Let the kadhi simmer until lightly frothy and just coating the spoon, not thick like pakora kadhi.
6
Taste after simmering and adjust jaggery or salt only at the end, since flavors round out as it cooks.
7
Kadhi thickens slightly as it stands; loosen leftovers with a splash of water while reheating.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the ghee slightly and keep the tempering brief; you still get the spice aroma with a lighter finish.

milder

Milder

Use one green chili and skip the dried red chili for a gentler kadhi that suits kids or sensitive palates.

vegan

Vegan

Swap yogurt for a tangy plant yogurt and use oil instead of ghee; keep besan for body and stability.

no jaggery

No-jaggery

Leave out the jaggery for a more tart kadhi if you prefer less sweetness than the traditional Gujarati style.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Contains Protein and Calcium

The yogurt in this kadhi contributes protein and calcium, making the dish more nourishing than a plain broth.

✓

Light Yet Satisfying

Its thin yogurt-besan base feels soothing and comforting while still offering body and staying power.

✓

Digestive Spice Support

Ginger, cumin, asafoetida, and fenugreek are traditional spices often used in meals designed to feel warming and easy to digest.

QUESTIONS?

Frequently asked questions

Usually the heat was too high or the mixture wasn’t stirred enough at the start. Whisk the yogurt and besan very smooth, then heat gently while stirring until it comes to a boil.