4.9 from 74 votes
Gujarati Kadhi Recipe
Gujarati Kadhi is a yogurt and gram flour-based curry tempered with traditional Indian spices like cumin, mustard seeds, cinnamon, and curry leaves. The dish is simmered until the raw taste of gram flour disappears, revealing a sweet and tangy, smooth curry that is garnished with coriander. It balances sourness from curd and sweetness from sugar or jaggery.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
128 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 128
% 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.