Gujarati Kadhi Recipe
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
128 kcal
-
Course
Main Course
-
Cuisine
Indian
Gujarati Kadhi Recipe
Description
This Gujarati Kadhi starts by mixing gram flour (besan), yogurt, ginger-green chili paste, sugar, and salt with water to form a smooth batter. Tempering whole spices such as mustard seeds, cumin, cinnamon, cloves, fenugreek, red chilies, curry leaves, and asafoetida in oil or ghee infuses fragrant notes. The prepared batter is added and simmered gently to avoid lumps and ensure the gram flour is fully cooked, producing a creamy texture without bitterness.
The final kadhi carries a mild sweetness layered with the warm aroma of the tempering spices and the tang of yogurt. Garnishing with fresh coriander adds a bright herbal finish. It is typically served with plain rice as a comforting side or main dish.
This recipe offers flexibility to adjust sweetness levels and substitute vegan yogurt alternatives, though plant-based yogurts should not be boiled to prevent curdling. Gluten-free options include using gluten-free asafoetida or omitting it entirely.
Ingredients
For the kadhi
- 1 cup curd (yogurt)
- 2 to 2.5 cups water
- 4 tablespoons gram flour (besan)
- ½ tablespoon ginger-green chili paste or 1 inch ginger and 1 to 2 green chilies crushed in mortar-pestle
- 1 tablespoon sugar or jaggery, add more for more sweetness
- salt as required
- Coriander leaves for garnishing
For tempering
- 1 inch cinnamon
- 2 cloves
- 8 to 10 curry leaves
- 1 generous pinch asafoetida (hing)
- 2 red chili broken and deseeded, dry
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 tablespoon neutral cooking oil or ghee, generic cooking oil
Instructions
- In a bowl mix the gram flour (besan), green chilly-ginger paste, yogurt, sugar and salt with water.
- Beat to a smooth mixture without any lumps.
- In a saucepan heat oil. Keep the heat to low. First add mustard seeds and let them crackle and splutter.
- Then add cumin seeds, cinnamon stick, cloves, curry leaves, broken and deseeded red chilies, fenugreek seeds and asafoetida (hing). Fry on a low heat for a minute taking care not to burn the spices.
- Add the yogurt-water mixture which we had prepared earlier. Stir and mix well.
- Give a boil first on medium-low to medium heat. Then simmer for 10 to 12 minutes or more or as required on low to medium-low heat. There should be no raw taste of besan. Check the taste and if there is some rawness from the besan felt in the kadhi, then simmer for some more minutes as needed.
- Continue to stir in between and often to avoid lumps from getting formed while the kadhi is cooking.
- Once done garnish with chopped coriander. Serve Gujarati kadhi hot or warm with steamed rice or phulka accompanies with a vegetable side dish, pickle and salad.
- Any leftover kadhi can be consumed on the same day.
Notes
- Use fresh or homemade curd for the best flavor and consistency.
- Adjust the sugar or jaggery amount to taste, depending on preferred sweetness.
- For a vegan version, substitute with cashew or almond yogurt but avoid boiling; simmer gently to thicken.
- Use gluten-free asafoetida if needed for gluten-free diets, or omit it.
- Ensure the besan is good quality and fresh to avoid raw flavors.
- The recipe scales easily for larger or smaller batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 1242mg | 52% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 362IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 24mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 74mg | 82% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 5µg | |
| Calcium | 101mg | 10% |
| Vitamin B9 (Folate) | 278µg | |
| Iron | 1mg | 6% |
| Magnesium | 30mg | 8% |
| Phosphorus | 98mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
