Add Preferred SourceEasy and delicious Gujarati kadhi made with dahi (yogurt), besan (chickpea flour), and spices that can be served with rice, roti, or khichdi. It is made with a few simple ingredients and is very flavorful. It is a comforting meal when served with basmati rice and also tastes great as a soup.
Why you will love this recipe?
- This recipe takes only 15 minutes to prepare, making it a convenient choice for a delicious and satisfying side dish.
- The combination of tanginess from yogurt and a hint of sweetness from sugar creates a nice balance of flavors that enhance the overall taste of the dish.
- Gujarati kadhi pairs well with a variety of main dishes such as rice, roti, and khichdi, allowing you to enjoy it with different meals. Besides being a side dish, it can also be enjoyed as a flavorful soup.
Ingredients
Yogurt: Use full-fat plain yogurt to make kadhi.
Besan: Also known as gram flour or chickpea flour, this adds thickness to the dish.
Spices: Whole spices used in tempering are mustard seeds, cumin seeds, cloves, cinnamon, dried red chili, and hing.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Blend yogurt and besan well for a few seconds. Alternatively, whisk them well, making sure there are no lumps (images 1 and 2).
Step 2: Transfer the dahi-besan mixture to a pan and add ginger, green chili, turmeric, salt, and sugar (images 3 and 4).
Step 3: Mix well and add 3 cups of water (image 5). Place on medium heat and bring it to a boil. Reduce the heat and let it simmer (image 6).
Step 4: To prepare the tempering, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, dried red chili, cinnamon, cloves, hing, and curry leaves. Saute for a few seconds (images 7 and 8).
Step 5: The kadhi begins to thicken after about 8-10 minutes (image 9). Add the prepared tempering to the kadhi (image 10).
Step 6: Let it simmer for 1-2 minutes. Turn off the heat and add the cilantro (images 11 and 12).
Expert Tips
I like to blend the yogurt and besan for a few seconds in a blender. This is an easy way to make sure the mixture is smooth and lump-free. This will prevent the kadhi from getting curdled/split. You can also whisk them together, but make sure you whisk the yogurt very well. If there are lumps, the kadhi will curdle, and the texture will not be smooth.
Slightly sour yogurt works very well for this dish. This dish is also a great way to use up old or sour yogurt. If you are planning ahead, bring the yogurt to room temperature before using it.
When you place the kadhi on heat, make sure you are stirring it for the first few minutes until it comes to a boil. Once it begins to boil, reduce the heat and stir occasionally.
What to serve with Gujarati kadhi?
Steamed rice: Kadhi and steamed rice make a classic combination.
Roti/chapati: Serve Gujarati kadhi with freshly made roti or chapati.
Khichdi: Kadhi and khichdi are another popular combination. Kitchari is a one-pot dish made with rice and lentils, and the comforting flavors of the khichdi complement the tanginess of the kadhi.
Puri: Deep-fried and puffed Indian bread, known as poori, goes wonderfully with Gujarati kadhi. The crispy puri add a delightful texture contrast to the creamy kadhi.
Recipe FAQs
To store kadhi, allow it to cool completely at room temperature. Once cooled, transfer it to an airtight container and refrigerate. Kadhi can be stored in the refrigerator for up to 5 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally to prevent any separation. Adjust the consistency with a little water if needed. I do not recommend freezing this dish as it does not freeze well.
To prevent yogurt from getting curdled while making kadhi, there are a few key steps to follow. Firstly, ensure that the yogurt is at room temperature before adding it to the kadhi mixture. Secondly, whisk the yogurt well to create a smooth consistency before combining it with the other ingredients. I like to blend it to ensure there are no lumps and the yogurt is smooth. Finally, cook the kadhi on low to medium heat. By following these precautions, you can minimize the chances of yogurt curdling and achieve a smooth and creamy kadhi.
Adjusting the consistency of Gujarati kadhi according to your preference is very simple. If you desire a thicker kadhi, you can increase the quantity of gram flour (besan) in the recipe. Conversely, if you prefer a thinner consistency, you can add a little more water. Remember to make these adjustments gradually and stir well to ensure the besan blends smoothly. You can continue cooking the kadhi for a few more minutes to allow it to thicken as desired.
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Recipe card
Gujarati Kadhi
Ingredients
- 2 cups yogurt
- ¼ cup besan (gram flour/chickpea flour)
- ½ inch ginger grated
- 1-2 green chili finely chopped (or as per taste)
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- ¾-1 teaspoon salt (adjust as per taste)
- 3 cups water
- 2 tablespoon cilantro
For tempering/seasoning
- 1 tablespoon ghee (use store-bought or homemade ghee)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1-2 dry red chili
- 1 inch cinnamon
- 4-5 cloves
- 8-10 curry leaves
- ½ teaspoon asafetida (hing)
Instructions
Making the kadhi:
- Blend together yogurt and besan for a few seconds. Alternatively, whisk them well making sure there are no lumps.
- Transfer the dahi-besan mixture to a pan and add ginger, green chili, turmeric, salt, and sugar.
- Mix everything well.
- Add the water and give it a good mix. This mixture will be quite thin and runny at this stage.
- Place on medium heat and bring it to a boil.
- Once it begins to boil, reduce the heat and let it simmer on low for 8-10 minutes. Keep stirring occasionally.
Prepare the tempering (seasoning/tadka):
- Heat ghee in a small pan and add mustard seeds.
- Once it splutters, add cumin seeds, dried red chili, cinnamon, cloves, curry leaves, and hing. Turn off the heat.
Finish the kadhi:
- Add the prepared tempering to the kadhi and mix well. Simmer for 1-2 minutes.
- Turn off the heat and add cilantro.
- Serve with steamed rice.
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