A light, mildly spiced yogurt and gram flour curry with a hint of sweetness — a Gujarati comfort food classic.
🧂 Ingredients
For the Kadhi:
1 cup curd (preferably slightly sour)
2 tbsp besan (gram flour)
2–3 tbsp sugar or jaggery (adjust to taste)
½ tsp turmeric powder
1 tsp grated ginger or ginger paste
1–2 green chilies (slit or finely chopped)
Salt to taste
2½ to 3 cups water (adjust based on desired consistency)
For Tempering (Tadka):
1 tbsp ghee or oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp methi (fenugreek) seeds (optional)
2 dried red chilies
5–6 curry leaves
A pinch of hing (asafoetida)
👩🍳 Instructions
1. Prepare the Kadhi Mixture
In a bowl, whisk the curd and besan until smooth.
Add turmeric, ginger, green chilies, sugar/jaggery, salt, and water.
Mix thoroughly until lump-free and smooth.
2. Cook the Kadhi
Pour the kadhi mixture into a heavy-bottomed pan.
Bring to a gentle boil while stirring continuously (to avoid curdling).
Once it starts to boil, reduce heat and simmer for 10–15 minutes until slightly thickened and well-cooked.
3. Prepare the Tempering
In a small pan, heat ghee or oil.
Add mustard seeds and let them crackle.
Add cumin seeds, fenugreek seeds, dried red chilies, curry leaves, and hing.
Sauté for a few seconds and immediately pour over the hot kadhi.
🍽️ To Serve:
Serve hot with:
Steamed basmati rice
Moong dal khichdi
Rotis or thepla for a twist
Papad and pickle on the side
💡 Tips for Perfect Gujarati Kadhi:
Use slightly sour curd for the best flavor.
Stir continuously while cooking to prevent curd from separating.
Adjust sweetness to your taste — Gujarati kadhi is typically on the sweeter side.
For extra aroma, garnish with chopped coriander leaves.
🥄 Light, Soothing & Soulful
Welza Besan & Whole Spices – Crafted for authentic regional flavors.
Share:
🍲 Classic Punjabi Kadhi with Pakoras