If you’re looking for comfort in a bowl, Gujarati Kadhi is the answer – a warm, creamy, slightly sweet, and tangy yogurt-based curry that is both nourishing and soul-satisfying.
Hailing from the vibrant state of Gujarat in western India, this classic dish is cherished in Gujarati households for its comforting taste and cultural significance. Unlike other regional kadhis, the Gujarati version is known for its delicate balance of sweetness and spice, making it distinctively flavorful and comforting.
The best part? You can whip up this authentic Gujarati Kadhi in just 20 minutes! Whether you’re new to Indian cooking or a seasoned home chef, this quick and foolproof recipe ensures a smooth, silky texture every time – no more worrying about curdled or split yogurt. Say goodbye to kitchen mishaps and hello to a perfect pot of kadhi with minimal ingredients and maximum taste.
This dish is more than just a recipe—it’s a tribute to Gujarati heritage, combining simplicity with rich, comforting flavors. Enjoy it poured over fluffy steamed rice or savor it on its own like a warm, flavorful soup. Either way, this Gujarati Kadhi will quickly become a go-to dish in your kitchen. Trust us, once you try it, you’ll keep coming back for more!
You’ll Love This Gujarati Kadhi Recipe
Gujarati Kadhi is the perfect example of how humble ingredients can come together to create something truly extraordinary. Made with basic pantry staples like yogurt, gram flour (besan), and a few aromatic spices, this dish brings a beautiful harmony of sweet, sour, and mildly spicy notes that dance on your palate.
The subtle sweetness balanced with a gentle tanginess is what sets Gujarati Kadhi apart from other regional variations.
It’s the ultimate comfort food—imagine a steaming bowl of this creamy kadhi poured over soft, fluffy rice. Add a simple legume-based side dish like moong dal or chana curry, and you’ve got a meal that feels as cozy and satisfying as a warm hug. It’s hearty, nourishing, and deeply comforting.
Although kadhi is typically prepared more often in the warmer seasons because of yogurt’s cooling effect on the body, I enjoy making it year-round regardless of the weather. In my home, this recipe is a regular part of our weekly menu—rain or shine, hot or cold. Its versatility and simplicity make it an easy favorite that never fails to please.
Whether you’re trying it for the first time or rediscovering a childhood favorite, this Gujarati Kadhi is sure to win your heart—and your taste buds!
Ingredient Notes
Gujarati Kadhi is a simple yet flavorful yogurt-based curry made with everyday ingredients. What makes it special is the sweet and sour balance, achieved with the right kind of yogurt and a final aromatic tempering (tadka).
- Yogurt: The base of the kadhi must be made with sour yogurt. This tang is essential for authentic flavor. To sour fresh yogurt naturally, leave it at room temperature for a few hours. For instance, if you plan to cook kadhi for dinner, leave the yogurt out on the counter earlier in the day to allow it to develop the right amount of tang.
- Full-Fat vs. Low-Fat Yogurt: For a rich and creamy texture, full-fat yogurt is ideal. However, I now use nonfat yogurt due to my husband’s dietary needs. If using low-fat or nonfat yogurt, slightly increase the besan (chickpea flour) to maintain thickness—see recipe notes for exact adjustments.
- Besan: This flour stabilizes the yogurt and gives the kadhi body, preventing it from curdling during cooking.
- Green Chilies: These are the primary ingredient that adds spiciness to the kadhi. Use them whole and slit for mild heat or chopped for extra spice. You can discard them before serving if you don’t want to bite into them.
- Turmeric (optional): Traditional Gujarati kadhi is ivory in color, but I add a pinch of turmeric, just as my mom did—it adds a golden tint without altering the flavor much.
- Sugar or Jaggery: A small amount is essential to balance the yogurt’s sourness. Brown sugar is also a great substitute.
- Ghee: For tempering, ghee adds a rich, warm flavor. You may mix it with oil, but I highly recommend using at least some ghee.
- Dry Red Chilies: Be sure to discard the stems and seeds, as they aren’t needed for flavor and can be harsh on digestion.
Each of these ingredients contributes to kadhi’s signature taste: light, creamy, tangy, and soul-satisfying.
How To Make Gujarati Kadhi?
1) Start by adding the yogurt directly into the pan where you plan to cook the kadhi. To the yogurt, add besan (chickpea flour), freshly grated or store-bought ginger paste, finely chopped green chilies, a pinch of turmeric powder, sugar, and salt to taste. (Note: While I use a separate bowl for photographs, in everyday cooking, I prefer mixing all the ingredients right in the cooking pan for convenience and less cleanup.)
2) Whisk the mixture thoroughly to eliminate any lumps. You can use a traditional whisk or, for an even smoother batter, a hand blender works perfectly. Getting rid of all lumps is essential for creating a kadhi that’s perfectly smooth and creamy.
3) Gradually pour in water and continue stirring vigorously until the batter is completely uniform and free of any clumps. This creates a thin, pourable consistency that will thicken as it cooks.
4) Place the pan on medium heat and bring the mixture to a gentle boil, stirring constantly. Continuous stirring is essential here — without it, the yogurt might separate, and the kadhi could boil over. Once it reaches a rolling boil, reduce the heat to low to let it simmer. This is the perfect time to prepare the tempering (tadka).
5) Warm the ghee or oil in a small pan until it starts to shimmer. Add mustard seeds and cumin seeds and allow them to crackle and pop, releasing their earthy aromas.
6) Next, toss in whole dry red chilies, a small cinnamon stick, and a few cloves. Let these spices sizzle for a few seconds, filling the kitchen with a warm, fragrant scent. Followed by adding fresh curry leaves and a pinch of asafoetida (hing) to enhance the kadhi’s flavor complexity.
7) Pour this aromatic tempering over the simmering kadhi and mix well. Let the kadhi simmer slowly for an additional 5 minutes. This step is crucial as it removes the raw taste and smell of the besan while blending all the flavors together beautifully.
8) Finally, sprinkle freshly chopped cilantro (coriander leaves) on top as a garnish. Stir the kadhi gently one last time, then take it off the heat. Your flavorful Gujarati Kadhi is ready to enjoy!
Expert Tips To Make the BEST Gujarati Kadhi
The quantity of besan (gram flour) you use in your Gujarati Kadhi largely depends on the type of yogurt you have. Different yogurts contain varying levels of fat and water, which affects the thickness of the kadhi.
- For full-fat yogurt, 2 tablespoons of besan usually suffice to achieve a creamy and smooth consistency.
- If you’re using low-fat yogurt, you’ll need to increase the besan slightly to about 3 tablespoons to compensate for the lower fat content.
- For nonfat yogurt, which tends to be more watery, you’ll want to use between 3½ to 4 tablespoons of besan to get the perfect thickness.
In essence, the more watery your yogurt is, the more besan you will need to ensure the kadhi isn’t too thin and has that signature velvety texture.
The Importance of Sour Yogurt
The unique tangy flavor of authentic Gujarati Kadhi comes from using sour yogurt. If you don’t have naturally sour yogurt on hand, you can easily make regular yogurt tangy at home. Simply take the yogurt out of the refrigerator and leave it at room temperature for 6 to 8 hours, depending on the ambient temperature in your kitchen. During hot summer days, 3 to 4 hours might be enough, provided you don’t have central air conditioning running, which can slow down the souring process. In cooler months, allowing it to sit out for a full 8 hours ensures it develops the right level of tartness.
Tips to Prevent Curdling and Separation
One of the most common issues when making kadhi is curdling or separation, but this can be avoided with some simple precautions:
Always add salt to the yogurt mixture before heating. Salt helps stabilize the yogurt and prevents it from breaking down during cooking.
Use a medium flame and gradually warm the yogurt-besan mixture. Avoid turning the heat too high suddenly, as this thermal shock can cause the yogurt to curdle.
Start with room temperature yogurt. If you use yogurt straight from the refrigerator, the sudden temperature change when you place it on the stove can cause separation. To prevent this, let the yogurt sit out until it reaches room temperature before cooking.
Once you place the mixture on the stove, stir continuously as it heats up. Continuously stirring keeps the yogurt from clinging to the pan and curdling. Once the mixture comes to a gentle simmer, you can reduce stirring to occasional, gentle mixing.
By following these steps carefully, you can ensure your Gujarati Kadhi is smooth, creamy, and perfectly balanced every time.
Serving Ideas For Gujarati Kadhi
Gujarati Kadhi is traditionally enjoyed alongside simple steamed rice, creating a comforting and wholesome meal. To elevate the experience, pair it with a side of hearty bean-based curries such as chawli (black-eyed peas), kala chana (black chickpeas), or sookhi moong dal (dry yellow moong lentils). Trust me—once you try this classic combination of kadhi, rice, and a flavorful bean curry, it will quickly become a favorite meal.
Another popular way to enjoy Gujarati Kadhi is with moong dal khichdi or vegetable khichdi. The combination of khichdi and kadhi is beloved across Gujarat, especially in rural areas, where it is commonly prepared at least once a week. This pairing offers a light yet satisfying dinner option that is gentle on the stomach and full of nourishing goodness.
For a slightly different twist, kadhi can also be served alongside fragrant pulao. The subtle spices of the pulao complement the tangy and creamy kadhi, making for a delicious and balanced meal.
No matter how you choose to enjoy it, Gujarati Kadhi pairs beautifully with a variety of rice-based dishes, bringing warmth and comfort to the table.