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Best Easy Gujarati Kadhi Recipe

Name: Best Easy Gujarati Kadhi Recipe
Total time: 35 min
Yield: 220 g
Ingredients: plain yogurt 2 cups; water 2 cups; chickpea flour 3 tbsp; sugar 2 tsp; salt 1 tsp; ghee 2 tbsp; mustard seeds 1 tsp; cumin seeds 1 tsp; fenugreek seeds 0.5 tsp; dry red chili 2 pieces; fresh curry leaves 8 pieces; fresh grated ginger 1 tsp; green chili, finely chopped 1 pieces

Enjoy the soothing, tangy flavors of Gujarati Kadhi, a traditional Indian yogurt curry with aromatic tempering. This protein-rich vegetarian dish is light, healthy, and a family kitchen staple.

Cook 35 min Difficulty NORMAL 168 kcal

#vegetarian #diabetic friendly #mediterranean

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Ingredients

Main ingredients

plain yogurt 2 cups
water 2 cups
chickpea flour 3 tbsp
sugar 2 tsp

Seasonings/Sauce

salt 1 tsp
ghee 2 tbsp
mustard seeds 1 tsp
cumin seeds 1 tsp
fenugreek seeds 0.5 tsp
dry red chili 2 pieces
fresh curry leaves 8 pieces
fresh grated ginger 1 tsp
green chili, finely chopped 1 pieces

Nutrition summary

Carbohydrates 17 g 41%

Protein 8 g 19%

Fat 7 g 40%

Serving size 220g

Cooking steps

1

In a large bowl, whisk together plain yogurt and chickpea flour until completely smooth, ensuring no lumps for a silky texture.
2

Gradually add water to the yogurt mixture, whisking consistently. Stir in sugar and salt for balanced sweetness and seasoning.
3

In a medium pot, pour in the yogurt mixture and heat over medium-low, stirring constantly to prevent curdling. Maintain low heat for gentle simmer and do not boil rapidly.
4

Simmer for 15-18 minutes, stirring frequently until the kadhi thickens slightly and a gentle aroma develops. Remove from heat once desired consistency is achieved.
5

For the tempering, heat ghee in a small skillet over medium. Add mustard seeds and let them splutter; then add cumin seeds, fenugreek seeds, dry red chili, curry leaves, grated ginger, and green chili. Sauté just until fragrant (about 30 seconds) and immediately pour the tempering over the hot kadhi.
6

Stir well, cover, and let the kadhi rest for 2-3 minutes to absorb the aromatic tempering before serving hot.

Personalized Q&A

Q. What's the key ingredient in Gujarati Kadhi?

The essential ingredient is plain yogurt, which gives Gujarati Kadhi its signature tangy, creamy base. Combined with chickpea flour (besan) for body, the yogurt drives the dish’s unique flavor, texture, and authenticity.

Q. What’s the most important point for perfect consistency?

Consistent whisking of yogurt and chickpea flour to eliminate lumps is crucial. During cooking, maintain medium-low heat and stir continuously to prevent curdling, ensuring a smooth, velvety texture in the kadhi.

Q. How can I avoid overcooking or burning the kadhi?

Keep the heat at a gentle simmer instead of boiling. Stir frequently, especially at the bottom, and remove from heat once the kadhi thickens slightly and develops a pleasant aroma. Overcooking can cause separation or a grainy texture.

Q. Is Gujarati Kadhi high in protein or carbs?

Each serving offers 8g of protein and 17g of carbohydrates. Protein provides 19% and carbs 41% of total caloric content, making this a light option with a balanced protein-to-carb ratio.

Q. What makes the tempering so aromatic?

The tempering relies on ghee, mustard seeds, cumin seeds, fenugreek, dry red chili, curry leaves, fresh ginger, and green chili. Sautéing these in hot ghee releases essential oils and infuses the kadhi with traditional Gujarati aroma and flavor.

Best Easy Gujarati Kadhi Recipe

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