Gujarati Kadhi

    25 mins

    I love Gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of Gujarati cooking. This kadhi is great with plain rice or khichdi.

    Washington, United States
    47 people made this

    Serves: 4 

    • 2 tablespoons besan (gram flour)
    • 4 cups water
    • 2 cups sour curd
    • Salt to taste
    • 1 tablespoon sugar (more/less to taste)
    • ½ teaspoon turmeric (haldi) powder
    • 4 green chillis, slit in halves
    • 1 tablespoon fresh ginger, grated or finely chopped
    • ¼ cup chopped coriander leaves
    • For Tadka/tempering/popu
    • 1 tablespoon oil
    • 1 tablespoon ghee
    • 2 dry red chillis, broken
    • ½ teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • 1 pinch hing (asafoetida) powder
    • 1 sprig kadipatta (curry leaves)

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
    2. Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
    3. Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice.

    See it on my blog

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