Gujarati Kadhi


Gujarati Kadhi

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4/5 stars  93% LIKED IT   
14 REVIEWS 13 GOOD - 1 BAD



Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle.

Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis.

Enjoy how to make Kadhi recipe with detailed step by step photos below.

Gujarati Kadhi recipe - How to make Gujarati Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For Gujarati Kadhi
2 cups fresh curd (dahi)
5 tbsp besan (bengal gram flour)
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
2 pinches of asafoetida (hing)
5 curry leaves (kadi patta)
salt to taste
1 tsp ginger-green chilli paste
2 tbsp sugar

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving With Gujarati Kadhi
rotli
puran poli
khichdi

Method
For gujarati kadhi

    For gujarati kadhi
  1. To make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.
  2. Add 3 cups of water and mix well and keep aside.
  3. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.
  4. When the seeds crackle, add the asafoetida and sauté for a few seconds.
  5. Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.
  6. Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally.
  7. Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.
Nutrient values (Abbrv) per serving
Energy241 cal
Protein8.2 g
Carbohydrates24.2 g
Fiber2.9 g
Fat10.1 g
Cholesterol16 mg
Sodium32.7 mg
Click here to view calories for Gujarati Kadhi
Gujarati Kadhi recipe with step by step photos

To make Gujarati Kadhi recipe

  1. For the Gujarati kadhi recipe, in a large bowl, add the curd.
  2. Add the besan. Besan helps in thickening the Gujarati kadhi on cooking.
  3. Add 3 cups of water. If you like thick texture of Gujarati kadhi, then increase the quantity of besan or reduce the quantity of water added.
  4. Using a whisk, mix well till no lumps remain. You can use hand blender too. It is very important to whisk till smooth. The curd-besan mixture should be lump-free. A wired whisk is best to use as it makes it easier to remove any extra lumps.
  5. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow.
  6. When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn.
  7. Add the prepared curds-besan-water mixture.
  8. Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi.
  9. Add salt and sugar. At my home, we use jaggery as a sweetener in the Gujarati kadhi recipe. Some people even add turmeric powder to give a yellowish tinge to the Gujrati kadhi, you can try adding that too if you want.
  10. Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn’t settle down.
  11. Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the kadhi will not curdle. Garnish with coriander.
  12. Serve the Gujarati kadhi hot with rotli, puran poli and khichdi.
  13. If you enjoyed our Gujarati kadhi recipe, then check out 50+ Gujarati dals/ kadhi recipe collection to explore something new.

Reviews

Gujarati Kadhi
 on 30 Nov 17 06:31 PM
5

Tarla Dalal
19 Mar 19 02:58 PM
   Vaishali, we are delighted you loved the recipe.
Gujarati Kadhi
 on 10 Aug 17 07:45 PM
5

Gujarati Kadhi
 on 11 Jun 17 07:27 PM
5

I tried making kadhi but after making it boil to 10-12 mintesw, i still taste besan...what to do?
Tarla Dalal
19 Mar 19 03:03 PM
   At step 4, when you whisk the besan with curd and water, it should be done very well. If there are lumps, they would remain raw at a later stage. Also, this is a tried and tested recipe so, after simmering for 10-12 minutes on a slow flame the raw taste will surely go. Do try again , keeping in mind the points we have suggested.
Gujarati Kadhi
 on 07 Jun 16 02:29 PM
5

I love kadhi and would love to try to make its different variations I make kadhi in the same manner as above but in addition to ginger and green I also add garlic and one more addition is dry roasted coconut powder. It really tastes awesome.
Tarla Dalal
07 Jun 16 02:56 PM
   Hi Snehal , we are delighted you loved the Gujarati Kadhi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Gujarati Kadhi
 on 21 Mar 16 06:20 AM
5

Hi, i have mnay of your recipes and they are great! I do have a question, what cause kadhi to curdle, sometime. It doesnt always give the smooth texture... What might i be doing wrong?
Tarla Dalal
21 Mar 16 08:39 AM
   Hi Esha, We are glad you like the recipes. Kadhi at times curdled if it has less besan or the besan has not been mixed well or also if boiled on a high flame and not stirred well.
Gujarati Kadhi
 on 20 Mar 16 01:00 PM
5

Tarla Dalal
21 Mar 16 10:29 AM
   Hi Sonal, we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Gujarati Kadhi
 on 28 Jan 16 05:03 PM
5

Tarla Dalal
28 Jan 16 05:12 PM
   Thanks Rajesh Chef. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Gujarati Kadhi
 on 17 Jan 16 08:07 PM
5

Love this recipe.
Gujarati Kadhi
 on 13 Sep 15 04:01 AM
4


Edited after original posting.
Gujarati Kadhi
 on 11 Jun 15 11:08 AM
5

Love this recipe.
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