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Gujarati Kadhi

Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup plain yoghurt
  • 3 cups water
  • 4 tbsp gram flour besan
  • ½-1 tsp turmeric powder
  • 1-2 green chillies finely chopped (adjust to taste)
  • ½ tsp finely chopped ginger
  • Salt to taste

For tempering:

  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 4-5 whole cloves
  • 1-2 whole dried red chillies
  • 5-6 curry leaves
  • A few coriander leaves chopped (for garnish)
  • 2-3 tbsp fried gram flour fritters bhajias, optional

Instructions

  • In a bowl, whisk together the yoghurt, water, gram flour, turmeric, chopped green chillies, ginger, and salt until smooth.
  • Pour the mixture into a saucepan and cook over medium heat, stirring continuously, until it comes to a gentle boil. Reduce heat and simmer for 5-7 minutes, stirring occasionally.
  • In a small frying pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds, and fenugreek seeds. When they begin to crackle, stir in the cloves, red chillies, and curry leaves. Sauté briefly.
  • Pour over the simmering kadhi, cover the pan, and allow it to rest on low heat for another 2-3 minutes.
  • Stir in the fried gram flour bhajias just before serving to add texture. Garnish with chopped coriander leaves.

Notes

Gujarati Kadhi achieves its characteristic smoothness when the yoghurt and gram flour are whisked thoroughly before cooking, preventing lumps. Continuous stirring as it heats ensures the besan cooks through without burning. The final tempering of spices in hot oil, known as tadka, adds a burst of aroma; serve it with crispy bhajias, and fresh coriander provides contrasting textures. This kadhi pairs best with khichdi or steamed rice. Gujarati Kadhi has its origins in the western Indian state of Gujarat, where it has long been a cornerstone of comfort food and sattvic cuisine. Its roots can be traced back to the ancient culinary traditions of Gujarat, shaped by climatic, Jain-Vaishnav dietary customs, and an emphasis on simplicity, balance, and digestion.
Author: Nurjehan Tabani
Course: Side Dish
Cuisine: Gujarati, Indian