• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Piping Pot Curry logo
  • Home
  • Recipes
    • Recipe Index
    • Instant Pot
    • Air Fryer
    • Indian
    • Cooking 101
  • Resources
    • Amazon Store
    • Instant Pot 101
    • Air Fryer 101
    • Meal Plan
    • Holiday Gift Guide
  • Subscribe
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Instant Pot
  • Air Fryer
  • Indian
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipe Course » Soups

    Gujarati Kadhi

    December 12, 2022 . By Meeta Arora . 2 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Gujarati kadhi
    Gujarati kadhi

    This Gujarati Kadhi is a thin yogurt-based curry with a wonderful sweet and sour taste that you will love. It's quick, fuss-free, and comforting. This traditional kadhi can be served as a soup or with rice.

    Gujarati Kadhi in a bowl garnished with cilantro and pickle on the side

    I love Gujarati food, and grew up enjoying it a lot with lots of Gujarati friends in school and college. Gujarati Dal, Dal Dhokli, Khandvi and Khaman Dhokla are some of my favorites.

    Kadhi is a yogurt-based soup that is widely popular in Northern and Western India. However, every region (or even every household) has its own perfect kadhi recipe. This kadhi, which has a sweet, sour, and savory flavor, is one such popular and famous curry recipe from the state of Gujarat in Western India.

    My favorite way to enjoy this kadhi is just as a large bowl of soup, it is so warming, or on top of white rice or khichdi with some pickle and added tadka (tempering) made with ghee.

    What is Gujarati Kadhi?

    Gujarati kadhi is a version of kadhi that is made in Gujarat. It's a famous Gujarati meal made with gram flour and buttermilk or dahi. Gujarati food is incomplete without kadhi.

    This Kadhi has a sour and sweet flavor, and is very different form Punjabi Kadhi with has a thicker consistency and is often served with onion pakoras.

    It's the perfect comfort food when served with a bowl of steaming rice or khichdi. Adding any legume dish as a side dish is the icing on the cake.

    Turmeric powder is an optional ingredient in Gujarati Khadi. In most Gujarati households, the Kadhi is not yellowish, which is the recipe I am sharing here.

    You will love this Kadhi

    • It's perfect for weekday dinners and when you're looking for something light to eat.
    • Easy, fuss-free, and soothing.
    • Make with simple ingredients such as yogurt and gram flour.
    • It's excellent when served with simple rice or khichdi.

    Ingredients you'll need

    Yogurt: To make this kadhi amazing, always use sour yogurt. To make yogurt sour simply leave it on the counter for a few hours. I make yogurt in Instant pot. It is easily available in grocery stores as well. I prefer to use whole milk yogurt.

    Besan (Gram Flour): Important ingredient in this dish is besan. It holds the kadhi together and prevents the yogurt from curdling.

    Sugar: To balance out the sourness, a little sugar is added.

    Green chili, ginger, and garlic: To give the kadhi extra taste, you can increase or decrease the amount of green chili depending on your taste. If you're making this recipe as a Jain, leave off the ginger and garlic.

    Tempering: Curry leaves, cumin seeds, mustard seeds, fenugreek seeds, cloves, bay leaf, hing, cinnamon stick, and dry red chilies are tempered in hot ghee. Ghee enhances the flavor of the kadhi to the next level, so don't skip that.

    Garnish: Cilantro leaves. If you like, you can add another round of tempering at the end, I typically skip it.

    Ingredients for kadhi
    Ingredients to make Gujrati Kadhi

    How to make Gujarati Kadhi?

    • In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed. 
    Yogurt, besan and water mixture for kadhi
    • In a vessel, add ghee and let it heat on medium-high heat. Then add all the tempering ingredients. Sauté them for a minute. Make sure they do not burn. 
    • Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds. 
    • Add the yogurt mixture while stirring continuously.  It is important to keep stirring here, so the yogurt mixture does not curdle.
    • Add salt, sugar.  Keep stirring until it starts to boil. (We don't want the kadhi to curdle).
    • Once the kadhi starts boiling, it is okay to not stir anymore. Keep on low and simmer for about 10-12 minutes. 
    How to make Gujarati kadhi
    • Garnish with cilantro and serve with rice, khichdi or roti. 
    Gujarati Kadhi served in a white bowl

    How to serve?

    This Gujarati Kadhi goes well with rice, roti, and khichdi.

    Gujarati kadhi served with rice and pickle in a bowl

    Tips to make perfect Kadhi

    • I prefer to make it a one-pot meal. I begin with the tempering and then add the yogurt besan mixture, but you can add the tempering last if you want.
    • Keep your yogurt out of the fridge for a few hours to make it sour.
    • Keep stirring the yogurt mixture once on heat, so that it does not curdle. You can stop stirring once the kadhi starts to boil.

    Common Questions

    What's the best way to make it vegan?

    Instead of dairy yogurt, use coconut or cashew yogurt, and oil instead of ghee.

    How can I keep Gujarati kadhi from curdling or separating?

    Always use yogurt/curd that is at room temperature. While the kadhi is boiling, maintain the heat on medium. As soon as the heat is turned on, keep constantly stirring until the mixture begins to boil.

    How long can you store kadhi?

    When stored in an airtight container, this will last up to 2-3 days in the fridge.

    Gujarati kadhi served in a white bowl garnished with cilantro. Pickle and rice served on the side.

    You might like more recipes I have shared that would pair well with this kadhi:

    • Quinoa Pulao
    • Vegetable Pulao
    • Dalia Pulao
    • Lebanese Lentils & Rice (Mujadara)
    Tried this recipe?Give a rating by clicking the ★ below
    Gujarati Kadhi in a bowl garnished with cilantro and pickle on the side

    Gujarati Kadhi

    Meeta Arora
    This Gujarati Kadhi is a delectable thin yogurt-based meal with a sweet and sour flavor that will blow your mind. It's quick, fuss-free, and comforting. This traditional kadhi can be served as a soup or with rice.
    5 from 3 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 119
    Course: Side Dish, Soup
    Cuisine: Indian
    Diet: Vegetarian
    Method: Stovetop
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 20 mins

    Ingredients
      

    • 2 cup Yogurt at room temperature
    • ¼ cup Besan (gram flour)
    • 21/2 cup Water
    • 1 teaspoon Salt
    • ½ tablespoon Sugar
    • ½ teaspoon Ginger paste
    • 1 Green Chili Pepper chopped, I used Serrano peppers*
    • ¼ teaspoon Garlic paste (optional)
    • Cilantro to garnish

    Tempering

    • 1 tablespoon Ghee or Oil
    • ½ teaspoon Mustard Seeds (Rai)
    • ½ teaspoon Cumin seeds (Jeera)
    • ¼ teaspoon Fenugreek seeds (Methi dana)
    • ⅛ teaspoon Asafoetida (Hing) skip for gluten-free
    • 1 Bay leaf
    • 2 Cloves (Laung)
    • 2 Whole red chilies see notes
    • 10-12 Curry Leaves (Kadi Patta)
    • 1 inch Cinnamon stick
    Prevent your screen from going dark

    Instructions
     

    • In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed. 
    • In a vessel, add ghee and let it heat on medium-high heat. Then add rai, cumin seeds, fenugreek seeds, hing, cinnamon stick, bay leaf, cloves, dry whole chili, curry leaves. Saute them for a minute. Make sure not to burn. 
    • Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds. 
    • Add the yogurt mixture while stirring continuously. 
    • Add salt, sugar.  Keep stirring until it starts to boil. (We don't want the kadhi to curdle)
    • Once boiled, keep on low and simmer for about 10-12 minutes. 
    • Garnish with cilantro and serve with rice, khichdi, or roti. 

    Notes

    Make it one-pot: I prefer to make it a one-pot meal. I begin with the tempering and then add the yogurt besan mixture, but you can add the tempering last if you want.
    Yogurt: Keep your yogurt out of the fridge for a few hours to make it sour.
    Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
    Red Chili Pepper: You can use any variety of whole dried red chili pepper in this recipe (eg. Kashmiri, ). I used Deep brand whole red chili when making this kadhi.  Remove the stem before using. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 119kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 645mgPotassium: 201mgFiber: 1gSugar: 7gVitamin A: 221IUVitamin C: 51mgCalcium: 168mgIron: 1mg
    Keyword gujarati kadhi,, kadhi
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

    More Soup Recipes

    • Roasted Pumpkin Soup
    • 10+ Easy Indian Soup Recipes
    • Instant Pot Lemon Chicken Orzo Soup
    • Vegan Pressure Cooker Cream of Broccoli Soup
    121 shares

    Reader Interactions

    Comments

    1. Janet says

      October 12, 2021 at 3:54 am

      I am always confused by "green" & "red" chili's. In the stores I see the different colored peppers but they have names like jalapeno, habenero, poblano, etc...some hot, some mild. I don't make a recipe when I'm uncertain about the ingredients I should choose because I hate to waste time & $$$. I'm not "chili smart" and don't know which is best to pick!

      Reply
      • Meeta Arora says

        October 13, 2021 at 5:22 pm

        Hi Janet - Thanks for sharing. I added more details about the green and red chili peppers I used in this recipe. Hope you enjoy the kadhi!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

    More about me →

    Popular

    • Air Fryer Roasted Sweet Potatoes
    • Instant Pot Coconut Chicken Curry
    • Crispy Air Fryer Kale Chips
    • Instant Pot Chana Masala (Punjabi Chole Masala / Chickpea Curry)
    • Indian Dal Tadka / Dal Fry with Basmati Rice - Instant Pot Pressure Cooker
    • Perfect Basmati Rice - Instant Pot Pressure Cooker

    AS FEATURED ON

    Piping Pot Curry Featured on websites

    Footer

    AS FEATURED ON
    Piping pot curry Featured on sites

    Footer

    ↑ back to top

    About

    • About Meeta
    • Contact
    • Privacy Policy

    Recipes

    • Instant Pot 101
    • Instant Pot Recipes
    • Air Fryer Recipes
    • Indian Food Recipes
    • Cooking 101
    • Web Stories

    Resources

    • Shop
    • Gift Guide
    • How to start a blog?
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Piping Pot Curry