Gujarati Kadhi

Kadhi is a yogurt and gram flour based Indian dish. It is prepared in different parts of the country especially Northern and Western diaspora and comes with its regional variations. There is Punjabi kadhi, Gujarati Kadhi, Maharashtrian kadhi and Rajasthani kadhi. Although the basic ingredients are same, the resultant dish varies in taste due to varied proportion and preparation process. Today I would like to share the recipe of Gujarati Kadhi. It has a slightly thin soupy consistency with a sweet and sour taste. Use of green chilli and ginger paste or chopped green chillies and minced since gives it flavorful –spicy touch. Since pakoras (fritters) are generally not added in this kadhi, it is comparatively lighter than the other versions and has a cooling effect on our palate and stomach. Accompanied with Gujarati Pulav or Khichdi or even plain rice, this serves as a great lunch or dinner dish.


Gujarati Kadhi Recipe

Preparation time: 10 minutes
Cook time: 15 - 20 minutes
Yield: 4 servings


  • Sour Curd: 2 cups (preferably full fat yogurt)
  • Besan/ Gram flour: 2 tablespoon
  • Water: 2 ½-3 cups
  • Ginger and Green Chilli paste: 1 ½-2 teaspoon or as per tolerance
  • Turmeric powder: ¼ teaspoon (optional)
  • Salt: As per taste
  • Sugar or Jaggery: As per taste
  • Ghee or Refined Oil: 1 tablespoon
  • Cumin seeds: ½ teaspoon
  • Mustard seeds: ¼ teaspoon
  • Fenugreek Seeds: ¼ teaspoon
  • Dry whole Red Chillies: 2, broken into halves
  • Asafetida: A pinch
  • Cinnamon: 1” stick
  • Cloves: 2-3
  • Curry leaves: A few
  • Chopped Cilantro: For garnishing


  1. Mix yogurt, gram flour, water, ginger-green chilli paste, turmeric powder and a pinch of salt in a thick bottomed pan. Whisk well till the mixture is perfectly smooth and watery.
  2. Place the pan in stove top, keep stirring at regular intervals till it comes to a boil. As it starts boiling, lower the heat and simmer.
  3. In the meantime, prepare the tempering. In a small pan, heat ghee or oil. Add cumin seeds, then mustard seeds and fenugreek seeds.
  4. As the seeds stat crackling, add dry red chillies, cinnamon and cloves. As they splutter, add asafetida and curry leaves.
  5. Pour the tempering over the simmering kadhi. Check seasoning. Add salt and sugar/jaggery as per taste. Simmer till the raw smell of the gram flour is gone. Sprinkle chopped cilantro, turn off the heat.
  6. Our Gujarati kadhi is ready. Serve with plain rice or khichdi.