Gujarati Kadhi Recipe



  • TOTAL TIME-35m
  • PREP TIME-10 m
  • CALORIES-216

When it comes to enjoying authentic North Indian food, Kadhi is one such dish, which just cannot be missed. Kadhi simply holds a special place in the Indian platter, though, every North Indian region has a different way of preparing this dish. The taste varies from mild spicy to extra spicy. Well, this particular recipe has a Gujarati influence to it. Gujarati Kadhi is a popular North Indian dish made with yoghurt, gram flour, asafoetida and curry leaves giving it a savoury flavour. It is a very popular dish among the Indian households and is often served with plain rice or chapati. It is not just a part of Sunday brunches, but is also cooked during festivals and special occasions. In fact, if you want to treat your friends and family with something delicious, then this is a perfect recipe to go for!. The best part is that you don’t have to spend much time preparing it, you just need a few ingredient in place and you are good to go! What’s more, this Gujarati Kadhi recipe is a healthy option to prepare for your loved ones; simply because it is cooked in a curd based gravy along with gram flour, which has ample health benefits. So, next time whenever you want to cook something amazingly delicious try making this easy Kadhi recipe and we are sure your family will love this wonderful surprise.

Ingredients of Gujrati Kadhi

For Garnishing
12 curry leaves

How to make Gujarati Kadhi

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    Step 1

    Gujarati Kadhi is a simple yet delicious dish, which can be prepared at home with some easily available ingredients in your kitchen. Here’s a simple recipe to prepare this traditional Gujarati Kadhi. To begin with take a large bowl and mix gram flour and curd along with some water. Keep stirring and ensure that no lumps are formed. Beat it well so that the mixture becomes light.

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    Step 2

    Take a deep bottomed pan and heat on moderate flame. Pour this kadhi mixture and keep stirring. Gradually add the curry leaves, sugar, salt and bring it to a boil. Keep the flame low or the yoghurt mixture will curdle.

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    Step 3

    Take another pan for tempering the kadhi. Heat the pan on medium heat, add ghee. Once the ghee is hot enough add cumin seeds, mustard seeds, asafoetida and red chilies.

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    Step 4

    Add the tempering to the kadhi and boil for another 10-15 minutes. if you want make this dish a bit spicy you can add some red chili powder to the kadhi. However, Gujarati food is usually mildly spicy. You can also add a pinch of sugar if you want to make it slightly sweet. Serve hot garnished with coriander leaves.