Gujarati Kadhi is a sweet, tangy yogurt-based dish made from gram flour, spices, herbs and spices. This simple variant of Kadhi is made without gram flour donuts (pakoda). It makes for a quick, calming lunch or dinner paired with a side dish of steamed basmati rice or roti.
For those who don’t know, Kadhi is a yogurt-based sauce dish to which gram flour (besan) is added, tempered and then simmered with spices. The addition of gram flour helps with thickening and also prevents the curd from separating or splitting during cooking. It also gives a creamy consistency.
To prepare this Gujarati Kadhi, you can use fresh yogurt or sour yogurt. I would recommend using homemade curd cheese for the best taste.
At home we all love kadhi. Kadhis are great for summer as they are cool. Each region in India has its own way of making kadhi like Punjabi kadhi. Rajasthani Kadhi, Maharashtrian Kadhi and so forth.
In fact, every family has their own kadhi recipes. although i love them Punjabi kadhi pakora, I also like the Gujarati Kadhi.
The Punjabi Kadhi is made from sour yogurt and is thick. While the Gujarati Kadhi is thin and sweet as jaggery or sugar is added. I love both versions.
The Gujarati Kadhi is a light dish, but the Punjabi Kadhi Pakora is not an easy one. It can be a little hard when you have too much of it. What about all the pakoras that are braised in the thick yogurt sauce 🙂
This is a quick recipe and within 20 to 25 minutes your Gujarati Kadhi will be ready. There are no pakoras in this recipe. But if you want, you can add a couple of pakoras or boondi to the kadhi.
The kadhi goes well with basmati rice or soft phulka. Vegans can do it with cashew yogurt.
Step by step instructions
How to Get Gujarati Kadhi. power
1: In a mixing bowl, take the following ingredients:
- 4 tablespoons besan (grams of flour)
- ½ tablespoon of ginger-green chilli paste or 1 inch of ginger + 1 to 2 green chilies, crushed in a mortar.
- 1 cup of yogurt (quark)
- 1 tablespoon of sugar (or jaggery)
- Salt as needed
2: Add 2 to 2.5 cups of water.
3: Whisk everything to a smooth consistency. This liquid mixture should not contain any lumps.
4: The tempering ingredients are in the photo below. The curry leaves are dry curry leaves.
5: Heat 1 tablespoon of oil or ghee in a sauce pan or saucepan. Add ½ teaspoon of mustard seeds and let them crackle over low heat.
Then add the rest of the below mentioned spices and fry for a minute over low heat.
- ½ teaspoon of cumin
- 1 inch cinnamon stick
- 2 cloves
- 1 sprig of curry leaves or 10 to 12 curry leaves
- Remove 2 broken red chillies
- ¼ teaspoon of fenugreek seeds
- a pinch or two of asafoetida (hung)
6: Add the yogurt mixture slowly and carefully as it can splash.
7: stir and mix well to combine. Over medium to low to medium heat, bring the kadhi mixture to a boil first.
Use a large pan and stir often so the kadhi doesn’t run out, get browned, or stick to the bottom of the pan.
8: Later, simmer the Gujarati Kadhi for another 5 to 7 minutes over low to medium heat. Stir occasionally so that no lumps form. Adjust salt and sugar as needed.
Check the taste and there shouldn’t be any rawness of the besan felt in the kadhi. If the besan is a little raw, let it simmer for a few more minutes, if necessary.
9: Serve Gujarati Kadhi hot or warm with steamed basmati rice or phulka or paratha. It is a calming meal with rice, served with a side dish to a vegetable dish, a cucumber or a salad.
All leftovers can be used within a day. When it cools, the taste and aroma change.
This Gujarati Kadhi post from the archives (May 2012) was updated and republished on October 21, 2021.
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Gujarati Kadhi is thin and sweet because of the addition of jaggery or sugar and, unlike Punjabi Kadhi, no pakora is used.
Preparation time 5 Minutes
cooking time fifteen Minutes
total time 20th Minutes
Cooking modePrevent your screen from going dark while preparing the recipe
In a bowl, mix grams of flour (besan), green chilli-ginger paste, yogurt, sugar and salt with water.
Beat to a smooth mixture without lumps.
Heat oil in a saucepan. Keep the heat low. First add the mustard seeds and let them crackle and bubble.
Then add cumin, cinnamon stick, cloves, curry leaves, broken and pitted red chillies, fenugreek seeds, and asafoetida (hung). Fry for a minute over low heat, taking care not to burn the spices.
Add the yogurt and water mixture we made earlier. Stir and mix well.
First bring to a boil over medium to medium heat. Then simmer on low to medium heat for another 5 to 7 minutes or as needed. There shouldn’t be a raw taste of mizzen.
Keep stirring occasionally and often to prevent lumps from forming while the kadhi is cooking.
Garnish with chopped coriander. Serve Gujarati Kadhi hot or warm with steamed rice or phulka with a vegetable garnish, cucumber and lettuce.
Some leftover kadhi can be consumed on the same day.
- Use good quality mizzen that is good in its durability.
- You can use homemade fresh cottage cheese or sour cottage cheese.
- You can add some pakoda or boondi if you want.
- To make vegan Gujarati Kadhi, use cashew or almond yogurt, but don’t cook the kadhi. Simply simmer over low heat until the consistency thickens. Cooking can separate or curdle the plant-based yogurt.
- For a gluten-free asafoetida, use gluten-free or skip the addition.
- You can decrease or increase the amount of sugar or jaggery to suit your taste preferences.
- The recipe can be scaled to make a small batch or a large batch.
Amount per serving
Calories from Fat 54
% Daily Value *
Saturated fat 2g13%
Polyunsaturated fat 1g
Monounsaturated fat 4g
Vitamin A 362IE7%
Vitamin B1 (thiamine) 1mg67%
Vitamin B2 (riboflavin) 1mg59%
Vitamin B3 (niacin) 24mg120%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
vitamin C 74mg90%
Vitamin D 1µg7%
Vitamin E. 2mg13%
Vitamin K 5µg5%
Vitamin B9 (folic acid) 278 µg70%
* The daily percentage values are based on a 2000 calorie diet.