If you’ve got just 20 minutes and are craving something light yet satisfying, you have to try this Gujarati Kadhi! It’s like a hug in a bowl, especially when paired with rice. Made with yogurt thickened with chickpea flour, gently spiced with earthy spices, and lightly sweetened with jaggery, this cozy dish is pure comfort – you’ll keep coming back for more!
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What is Gujarati Kadhi?
Kadhi is prepared in many parts of South Asian cultures each with their own take that is native to that region but is most commonly a mixture of sour yogurt thickened with chickpea flour and cooked with spiced and any additional toppings that will vary with each region. In this post we will explore Guajarati Kadhi which does not include additional toppings but adds a hint of sweetness from jaggery to balance the sourness and spice. It also
Gujarati Kadhi is more like a comforting soup that you can have just as is even without rice because the spices are not overpowering – its very simple and light on the stomach making it perfect when you don’t want a heavy meal but I will warn that you may end up drinking many bowls of this Guajarati Kadhi – its irresistible!
💌Why you will LOVE Gujarati Kadhi:
- Light & Comforting – A warm, soothing soupy recipe that’s easy on the stomach.
- Sweet-Tangy Flavor – The perfect balance of yogurt’s tanginess and a hint of sweetness.
- Quick & Easy – Ready in under 20 minutes with simple pantry ingredients – its so easy!
- Pairs Perfectly with anything – Enjoy with plain rice, khichdi, or even roti for a wholesome meal.
- Healthy & Protein-Rich – Made with yogurt and besan, that is high in protein and packed with nutrition.
- Soothing for Sore Throat – The ginger in Kadhi helps relieve throat irritation and cold symptoms.
🛒 Ingredients used in this recipe:
Notes and Substitutions:
- If you don’t eat onion-garlic then you can skip the garlic in this recipe, most households skip garlic so that is completely fine.
- If you don’t have jaggery then you can use sugar instead.
- Check out the FAQ section below in case you have any other questions!
Step by Step Instructions for Gujarati Kadhi:
- Blend yogurt, chickpea flour, green chillies, ginger and garlic into a fine mixture with no lumps from the chickpea flour and transfer to a pot.
- Prepare a tempering in a tempering pot (vagariyu) and add ghee once it’s hot then add cinnamon stick, cloves and mustard seeds and let it splutter then add cumin seeds, fenugreek seeds and lastly 10-15 curry leaves.
- Pour this tempering into the yogurt mixture and cook it on high heat while stirring continuously as you don’t want the yogurt and chickpea to split or curdle.
- Add a block of jaggery and salt and continue to stir until it reaches boiling point after when you turn off the heat.
- Garnish with handful of fresh coriander leaves and serve with rice, Khichdi or roti – Enjoy!! 😋
🤔FAQ on Gujarati Kadhi:
Punjabi Kadhi is thicker, spicier, and usually includes pakoras (fritters), while Gujarati Kadhi is thinner, slightly sweet, and has a more delicate, tangy flavor.
Kadhi can curdle if you don’t keep stirring while it cooks. Since we’re mixing yogurt and chickpea flour, the flour tends to settle at the bottom making the Kadhi to split. Just keep stirring until it comes to a boil, and you’ll get that smooth, creamy texture!
Another reason Kadhi can curdle is when yogurt and chickpea flour were not blended or whisked well – I find that using a blender jar always works better than whisking to ensure it’s a smooth lump-free mixture.
Lumps can form if the besan (gram flour) is not whisked well with yogurt before cooking. Always mix/blend besan and yogurt with water until smooth before heating.
Yes! Traditional Gujarati Kadhi has a hint of sweetness, but you can skip sugar/jaggery for a tangier version.
To thicken Kadhi, increase the amount of besan (gram flour) or let it simmer longer to reduce the liquid.
Yes! Substitute dairy yogurt with plant-based yogurt (coconut or almond yogurt works well) and follow the same process and replace ghee with any cooking oil for tempering.
Gujarati Kadhi pairs best with steamed rice, khichdi, bajra rotlo, or thepla for a complete meal. Honestly sometimes I just drink it as it is in a bowl, kinda like a soup!
Store Kadhi in an airtight container in the fridge for up to 3 days. Reheat on low heat, stirring occasionally. Add a little water if it thickens too much. You can also freeze it if its excess for up to 3 months.
Kadhi is best prepared with sour yogurt but if you don’t have this you can use plain yogurt and add ¼ teaspoon of citric acid or ½ teaspoon lime/lemon juice. Alternatively you have two options – you should be able to buy “Desi Dahi” at any local Indian grocery store which is usually sour. second easy option is using plain greek yogurt which is also sour and works great for this recipe making it even more high in protein!
😍 More Gujarati Recipes?
We love Gujarati food so check out our favourites here:
- Mom’s Special Gujarati Dal – You will be surprised at how good this tastes!
- Bhinda nu Shaak (Stir-fry Okra) – Perfect for quick weeknight dinners!
- Gujarati Methi Thepla – These golden colourful flatbreads will impress anyone!
- Khatta Moong ni Kadhi – Just like Kadhi but with moong lentils making it more filling!
👋 Conclusion
I hope you loved reading through this Gujarati Kadhi recipe and feel inspired to make it in your kitchen! A bowl of Kadhi in just 20 minutes will never disappoint!
Made this recipe? Please consider leaving a review or comment below. This helps more readers find my content. You can also send me a DM on my Instagram letting me know your thoughts, I’d love to hear from you xoxo
📖 Recipe
How to make authentic Gujarati Kadhi at home
Ingredients
Yogurt and Chickpea Flour Mixture:
- 1.5 cups sour yogurt
- 3 tablespoon chickpea flour
- 5 green chillies
- 1 inch ginger
- 3 cloves garlic
- 1 cup water
Tempering:
- 1 tablespoon ghee
- 1 cinnamon stick broken to halves
- 3-4 whole cloves
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds (or less if you don’t like it much)
- 1 dried red chilli (optional)
- 10-15 curry leaves (fresh is better if available)
Other ingredients:
- 1.5 – 2 tablespoon jaggery to your desired sweetness and depending on how sour the yogurt is.
- 1.5 teaspoon salt or per taste
- ½ cup water to thin out consistency or as desired
- 1 handful fresh coriander leaves to garnish.
Instructions
Yogurt and Chickpea Flour Mixture:
- Blend the ingredients mentioned in this category into a blender jar to a fine smooth mixture with no lumps from chickpea flour.1.5 cups sour yogurt, 3 tablespoon chickpea flour, 5 green chillies, 1 inch ginger, 3 cloves garlic, 1 cup water
Tempering:
- In a tempering pot, heat ghee on a medium heat1 tablespoon ghee
- Once ghee is hot, Add in cinnamon, cloves and mustard seeds and let it splutter/crack open. Reduce heat to low.1 cinnamon stick broken to halves, ½ teaspoon mustard seeds, 3-4 whole cloves
- Add in cumin seeds, fenugreek seeds, and dried red chilli (optional). Give it around 30 seconds to cook.½ teaspoon cumin seeds, ½ teaspoon fenugreek seeds (or less if you don’t like it much), 1 dried red chilli (optional)
- Finally add in the curry leaves and be careful because the oil is hot it might make a loud sound.10-15 curry leaves (fresh is better if available)
- Pour this tempering to the yogurt and chickpea flour mixture into a pot to fully cook.
Cooking the Kadhi:
- Add in jaggery and salt to the mixture, also add water to thin out consistency.1.5 – 2 tablespoon jaggery to your desired sweetness and depending on how sour the yogurt is., 1.5 teaspoon salt or per taste, ½ cup water
- Turn heat to high and at this point continuously stir the mixture until it reaches a boiling point. Please don’t stop stirring otherwise Kadhi might curdle or split.
- Once it’s reached a boiling point then turn off heat and garnish with fresh coriander. Enjoy!
Video
Notes
- Blend/Whisk Well – Mix yogurt and besan until smooth before cooking to avoid lumps.
- Stir Continuously – Keep stirring until the Kadhi comes to a boil for a smooth texture.
- Tempering is Key – Don’t skip the tadka! It adds a burst of flavor to the Kadhi.
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