Gujarati Kadhi
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Kadhi Base
- b.In a large bowl, use a balloon whisk to beat the curd until it is completely smooth and creamy.
- c.Add the besan (gram flour) to the curd and whisk vigorously to create a lump-free paste.
- d.Gradually pour in the water while continuing to whisk. This ensures the mixture is thin and uniform.
- e.Stir in the ginger paste, green chili paste, jaggery, salt, and turmeric powder. Mix until everything is well combined.
- 2
Step 2
- a.Simmer the Kadhi
- b.Pour the prepared yogurt-besan mixture into a heavy-bottomed pot or saucepan.
- c.Place the pot on medium heat. Bring the mixture to a boil, stirring continuously and scraping the bottom of the pot. This is the most critical step to prevent the curd from splitting.
- d.Once the kadhi reaches a rolling boil (after about 5-7 minutes), reduce the heat to low.
- e.Let it simmer gently for 10-12 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of the besan will cook off.
- 3
Step 3
- a.Prepare the Tempering (Tadka/Vaghar)
- b.While the kadhi is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds. Wait for them to pop and splutter completely.
- d.Add the cumin seeds, cloves, cinnamon stick, broken dried red chilies, and hing. Sauté for about 30 seconds until the spices release their aroma.
- e.Turn off the heat and carefully add the curry leaves. Stand back as they will splutter instantly.
- 4
Step 4
- a.Combine and Garnish
- b.Immediately pour the hot tempering over the simmering kadhi. You will hear a satisfying sizzle.
- c.Stir well to incorporate the tempering. Let the kadhi simmer for one more minute to allow the flavors to meld.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Let the kadhi rest for a few minutes before serving for the flavors to deepen.
- 5
Step 5
- a.Serve
- b.Serve the Gujarati Kadhi hot with steamed basmati rice, jeera rice, or the traditional pairing of moong dal khichdi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour curd for the most authentic tangy flavor. If your curd is fresh, leave it at room temperature for 2-3 hours to sour slightly.
- 2Continuous stirring while bringing the kadhi to a boil is non-negotiable to prevent it from curdling.
- 3Use a heavy-bottomed pot to prevent the kadhi from scorching at the bottom.
- 4The kadhi thickens as it cools. Adjust the consistency by adding a little hot water if it becomes too thick upon reheating.
- 5Do not over-boil the kadhi after adding the tempering, as it can diminish the fresh aroma of the spices.
- 6For a richer flavor, you can use full-fat curd.
Adapt it for your goals.
Vegan Kadhi
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.
Spicier VersionSpicier Version
Increase the amount of green chili paste or add a few slit green chilies to the tempering along with the curry leaves.
Diabetic FriendlyDiabetic-Friendly
Omit the jaggery or replace it with a natural, sugar-free sweetener of your choice to reduce the sugar content.
With VegetablesWith Vegetables
You can add boiled and chopped vegetables like potatoes or drumsticks to the kadhi while it simmers for a more wholesome meal.
Why this is on our healthy list.
Promotes Gut Health
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to your digestive system, improving gut health and aiding digestion.
Good Source of Protein
Both curd and besan (gram flour) are good sources of protein, which is essential for muscle repair, cell generation, and overall body function.
Hydrating and Cooling
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.
Gluten-Free
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.
Frequently asked questions
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.