How to make authentic Gujarati Kadhi at home
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!
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
Recipe Success Tips:
- 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.