Gujarati kadhi step-by-step recipe with video and photos.
About this recipe
Kadhi is a tangy and sweet yogurt-based dish made with dahi (yogurt), besan (chickpea flour), and spices. This extremely popular dish from Gujarat is very easy to make and takes just 15 minutes. This simple dish pairs very well with rice, roti, and also with khichdi. Gujarati kadhi is very cooling and is excellent during the summer.
Kadhi is very popular in the western and northern states of India, and each state has its version, in terms of spices used. Some of the most popular ones are Punjabi, Gujarati, Rajasthani, and Maharashtrian versions. Check out this recipe to make South Indian-style kadhi.
A hint of sweetness from the sugar that balances a mild tangy taste from the yogurt makes this dish very delicious. A quick, fuss-free, and simple dish that is so full of flavor, this dish can be served as a soup too.
Here is my easy recipe for the Gujarati version, along with tips to avoid the yogurt from getting curdled. Read on for ingredients, step-by-step instructions, and useful tips to make this easy side dish in under 15 minutes.
Also, check out this recipe for making kadhi with bhindi (okra), which is a great variation of this classic dish. You can also make bhindi pakora and add them to this kadhi.
Yogurt: Use full-fat plain yogurt to make kadhi.
Besan: Also known as gram flour or chickpea flour, this adds thickness to the dish.
Sugar: A small amount of sugar is added which balances the tangy yogurt very well. Do not skip it.
Ghee: I use ghee to make the tempering for the kadhi. You may replace it with any cooking oil of your choice.
Spices: Whole spices used in tempering are mustard seeds, cumin seeds, cloves, cinnamon, dried red chili, and hing.
Herbs: Curry leaves are used in tempering. Coriander leaves, ginger, and green chili are added along with the yogurt mixture.
Blend yogurt and besan well for a few seconds. Alternatively, whisk them well making sure there are no lumps (steps 1,2).
Transfer the dahi-besan mixture to a pan and add ginger, green chili, turmeric, salt, and sugar (steps 3,4).
Mix well and add 3 cups of water (step 5). Place on medium heat and bring it to a boil. Reduce the heat and let it simmer (step 6).
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 (steps 7,8).
The kadhi begins to thicken after about 8-10 minutes (step 9). Add the prepared tempering to the kadhi (step 10).
Let it simmer for 1-2 minutes. Turn off the heat and add the cilantro (steps 11,12).
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 avoid 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.
Do not skip sugar as it balances the yogurt very well.
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.
Kadhi pairs well with steamed rice - serve it either with Basmati rice or Sona masoori rice.
Any leftover kadhi can be stored in the refrigerator for up to 5 days. I highly recommend not freezing this dish as it does not freeze well.
This Gujarati kadhi can be paired with steamed rice or khichdi. You can also serve it like warm soup.
This dish is:
- easy to make and suitable for beginners
- pairs well with rice and khichdi
- 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
- 1 tablespoon 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)
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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