Authentic Gujarati Kadhi Recipe – A Perfect Blend of Sweet & Tangy Flavors

Gujarati cuisine is known for its unique balance of sweet, sour, and savory flavors. One dish that truly embodies this harmony is Gujarati Kadhi – a comforting, yogurt-based curry infused with aromatic spices and tempered to perfection. Unlike other kadhi variations found across India, Gujarati Kadhi has a distinct sweet and tangy taste due to the addition of jaggery or sugar. It is light, flavorful, and pairs beautifully with steamed rice or khichdi.

Ingredients for Gujarati Kadhi

Here’s what you’ll need to prepare an authentic bowl of Gujarati Kadhi:

For the Kadhi Base:

• 2 cups yogurt (curd), whisked
• 3 tablespoons gram flour (besan)
• 2 cups water
• 1 teaspoon ginger paste
• 1 green chili, finely chopped
• 1 teaspoon sugar or jaggery
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder

For the Tempering (Tadka):

• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• 1-2 dried red chilies
• 1 sprig of curry leaves
• ½ teaspoon asafoetida (hing)
• 1 teaspoon fenugreek seeds (methi dana)
• Fresh coriander leaves, for garnish

Step-by-Step Recipe to Make Gujarati Kadhi

Step 1: Preparing the Kadhi Mixture

1. In a mixing bowl, take whisked yogurt and add gram flour (besan).
2. Add water gradually while whisking to form a smooth mixture. Ensure there are no lumps.
3. To this, add ginger paste, chopped green chili, sugar, salt, turmeric powder, coriander powder, and cumin powder. Mix well.
4. Set this mixture aside for at least 5 minutes to let the flavors infuse.

Step 2: Cooking the Kadhi

1. Pour the prepared yogurt mixture into a deep pan or kadai.
2. Turn the flame to medium heat and keep stirring continuously. Stirring is important to prevent curdling.
3. Let the kadhi simmer for about 10-15 minutes until it slightly thickens. The gram flour helps in giving the kadhi a smooth texture.

Step 3: Tempering (Tadka)

1. In a small pan, heat ghee or oil.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, dried red chilies, fenugreek seeds, and curry leaves.
4. Sprinkle in asafoetida (hing) and let everything sizzle for a few seconds.
5. Immediately pour this tempering over the simmering kadhi and mix well.

Step 4: Final Touches & Serving

1. Let the kadhi cook for another 2-3 minutes on low heat.
2. Garnish with freshly chopped coriander leaves.
3. Serve hot with steamed basmati rice, jeera rice, or khichdi.

Pro Tips for the Best Gujarati Kadhi

• Use fresh curd: Slightly sour curd enhances the tangy flavor.
• Whisk thoroughly: Ensuring a smooth, lump-free mixture is key to a creamy kadhi.
• Simmer on low heat: Cooking on low heat allows the flavors to blend well.
• Adjust sweetness: Gujarati kadhi is mildly sweet, but you can adjust sugar/jaggery according to your taste.
• Add pakoras: For a richer version, add gram flour pakoras (dumplings) to the kadhi.

Variations of Gujarati Kadhi

While the classic recipe remains timeless, here are some interesting variations:

1. Kathiyawadi Kadhi – Spicier and made with garlic and extra chilies.
2. Methi Kadhi – Infused with fenugreek leaves for a distinct bitter-sweet taste.
3. Bajra Kadhi – Uses bajra flour instead of besan for a rustic flavor.

Health Benefits of Gujarati Kadhi

Gujarati Kadhi is not just delicious but also packed with health benefits:

• Rich in probiotics: Yogurt contains healthy bacteria that aid digestion.
• Light on the stomach: Perfect for a wholesome, easy-to-digest meal.
• High in protein: Gram flour adds plant-based protein to your diet.
• Boosts immunity: Spices like turmeric and ginger have antibacterial properties.

Pairing Suggestions

Gujarati Kadhi pairs best with:

• Steamed Rice – The most classic combination.
• Khichdi – A wholesome one-pot meal.
• Bajra Roti – A winter special pairing.
• Thepla or Methi Paratha – A delicious fusion meal.

Happy Cooking! 🍛