For a smoother kadhi, ensure the yogurt is at room temperature before mixing. This prevents curdling. Adjust the amount of sugar to your preference. Some prefer a more pronounced sweetness, while others enjoy a subtle hint. Be mindful not to overcook the tadka, as burnt spices can impart a bitter taste. Fresh curry leaves are essential for authentic flavor. If unavailable, dried curry leaves can be used, but their aroma will be less potent. The consistency of the kadhi should be slightly thin and soupy. If it becomes too thick, add a little more water to reach the desired consistency.
Gujarati Kadhi
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS21
Experience the light and refreshing taste of Gujarati Kadhi, a yogurt-based curry known for its delicate balance of sweet, sour, and savory flavors. This thinner, more elegant version of kadhi, hailing from the vibrant state of Gujarat, is a delightful accompaniment to steamed rice or comforting khichdi.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol16 mg
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Fiber1 g
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Protein8 g
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Saturated Fat4 g
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Sodium100 mg
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Sugar14 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large saucepan, whisk together water, yogurt, and chickpea flour until smooth. Add green chile peppers, ginger, sugar, turmeric, and salt. (Prep time: 5 minutes)
02
Step
15 mins
Bring the mixture to a boil over medium heat, then immediately reduce heat to low and simmer gently for 5 to 10 minutes, allowing the flavors to meld. (Cook time: 15 minutes)
03
Step
2 mins
Prepare the tadka: In a small skillet, heat vegetable oil and ghee over medium heat. (Prep time: 2 minutes)
04
Step
3 mins
Add dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafoetida powder to the hot oil-ghee mixture. Fry until the seeds splutter and release their aroma, being careful not to burn the spices. (Cook time: 3 minutes)
05
Step
0 mins
Carefully pour the tadka into the yogurt mixture in the saucepan. Stir well to combine.
06
Step
2 mins
Mix in chopped cilantro leaves and serve hot with rice or khichdi. (Prep time: 2 minutes)
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Sarah Cummings
Jun 14, 2025For a thicker kadhi, you can add a little more chickpea flour, but be sure to whisk it in well to avoid lumps.
Piper Deckow
Jun 13, 2025I found that adding a bit of grated ginger to the tadka enhances the warmth of the dish.
Pansy Becker
May 10, 2025If you don't have fresh curry leaves, dried ones work well too, just use a smaller amount.