Gujarati Kadhi
Veg
A thin, silky yoghurt-besan gravy tempered with mustard, cumin, curry leaves, and dried chillies — sweeter and thinner than North Indian kadhi, with a distinctive jaggery balance. Poured over rice or eaten as a warm drink, a Gujarati meal is incomplete without it.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | yogurt |
| 2 tablespoons | gram flour (besan) |
| 2 cups | water |
| 1 teaspoon | ginger paste |
| 1 teaspoon | green chili paste |
| 1 teaspoon | sugar |
| — | salt to taste |
| 1 tablespoon | ghee or oil |
| 1/2 teaspoon | mustard seeds |
| 1/2 teaspoon | cumin seeds |
| 1/4 teaspoon | fenugreek seeds |
| 1/4 teaspoon | asafoetida (hing) |
| 2 | dried red chilies |
| 8-10 | curry leaves |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 In a mixing bowl, whisk together yogurt, gram flour, and water until smooth.
- 2 Add ginger paste, green chili paste, sugar, and salt to the yogurt mixture and mix well.
- 3 Heat ghee or oil in a pan over medium heat.
- 4 Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
- 5 Add asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds.
- 6 Pour the yogurt mixture into the pan and stir continuously to avoid curdling.
- 7 Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes, stirring occasionally.
- 8 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of turmeric powder to the kadhi.