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Gujarati Kadhi Recipe

Experience the most incredible Gujarati Kadhi ever! With a delightful blend of sweet and sour flavors, this recipe ensures you never have to endure separated (curdled) yogurt in your kadhi again. It's a keeper!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 113 kcal

Ingredients
  

For Gujarati Kadhi Recipe:

  • 1 ½ cups plain yogurt (dahi or curd) Note 1
  • 2 tablespoons Besan (gram flour) or chickpea flour, Note 2
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • 3 Green chilies chopped finely
  • ¼ teaspoon Turmeric powder
  • 3 teaspoons Sugar Note 3
  • Salt to taste
  • 3 cups Water
  • 1 tablespoon Cilantro or coriander leaves for garnishing

For Tempering:

  • 2 teaspoons Ghee (Clarified butter)
  • ½ teaspoons Mustard seeds
  • ½ teaspoons Cumin seeds
  • 2 Dried red chilies
  • 1 inch Cinnamon stick
  • 4 Cloves
  • a pinch Hing (Asafoetida)
  • 8-10 Curry leaves

Instructions
 

  • Take yogurt in a pan in which you are going to make kadhi.
  • Add besan, ginger paste, green chilies, turmeric powder, sugar, and salt.
  • Whisk it well so there are no lumps. You can use a hand blender instead.
  • Then add water. And mix it very well and make a lump-free, thin batter.
  • Put it on medium heat to boil with stirring continuously. You must stir constantly to avoid curdling and separating yogurt.
  • When it comes to a boil lower the heat to simmer and prepare the tempering. Don’t forget to lower the heat otherwise, kadhi might get overflow from the saucepan.
  • Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds. Let them sizzle.
  • Then add dry red chili, cinnamon stick, cloves. After a few seconds, you will get a nice fragrance from whole spices.
  • Add curry leaves and asafoetida. Add this seasoning to the kadhi. Stir well.
  • Let it simmer for another 5 minutes so raw taste and smell of besan goes away.
  • Finally, add chopped cilantro and mix.
  • Turn off the stove.

Notes

1. Yogurt: Must use sour yogurt. How to make regular yogurt sour? Remove it from the refrigerator, let it sit on the countertop for 6-8 hours depending on the temperature of the kitchen. If it’s hot summer then 3-4 hours are enough (not enough if you have central AC on). During the winter, I keep a minimum of 8 hours outside.
 
Forgot to make the yogurt sour? Add a few drops of lemon juice at the end. Yes AT THE END after your turn off the stove. Otherwise, kadhi will curdle.
 
2. Besan:
 
  • If using full-fat yogurt - use 2 tablespoons
  • If using low-fat yogurt - use 3 tablespoons
  • If using nonfat yogurt - use 3 ½ to 4 tablespoons
In short, more the watery yogurt you have, you will need to increase the amount of besan.
 
3. Sugar: It is essential to get the authentic taste. No, it doesn’t make it too sweet, it balances the sourness from the yogurt. You may need to adjust depending on how sour your yogurt is. Use jaggery (or brown sugar) instead.
 
4. Avoid curdled or separated Gujarati kadhi: 
  • Add salt before you turn on the heat.
  • Keep the gas heat medium and heat the yogurt mixture gradually. Don’t shock the mixture by keeping the heat high.
  • Start with room temperature yogurt. If using chilled/refrigerated yogurt then it gets temperature shock as soon as you start heating on the stove. This shock will result in curdled yogurt.
  • As soon as you turn on the heat, keep stirring constantly until it starts simmering. Once it starts simmering, you can stir it occasionally instead of constantly.

Nutrition

Calories: 113kcalCarbohydrates: 12gProtein: 6gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 654mgPotassium: 268mgFiber: 1gSugar: 10g
Keyword Gujarati Kadhi Recipe
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