Gujarati Kadhi

Gujarati kadhi is distinct and delicious!  Made with yogurt, besan, ginger, and spices. It is vegetarian and gluten-free.

I’m Gujarati so I had to share my mom’s recipe!

While kadhi is made in several other Indian states, this Gujarati version is unique. It uses either a bit of sugar or jaggery to bring sweetness and most importantly balance to the dish.

Its consistency can be likened to that of soup.  

Another popular Gujarati version is called Fajeto and uses mango pulp for a big flavor!

Serve with Basmati Rice or Sona Masoori Rice.  Popularly served alongside kichadi or as part of a Gujarati Thali with Roti or even Puran Poli.

Why you will love this recipe

Ingredient Notes

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Yogurt: Plain yogurt or Indian sour curd works best.  A sour yogurt is best. Leave the yogurt out on the counter overnight to get a little more sour taste. In hotter climates, leave it out for 4 hours.

I would try to avoid Greek yogurt.  If that is all you have on hand you will need to add additional water (a little at a time) to get the right consistency.

For a little added tangy taste – add a teaspoon of lemon juice at the end if your yogurt wasn’t sour enough for you

Besan: Also known as gram flour.  This adds a little thickness and creaminess.

It is a main ingredient.

To get an authentic taste, there isn’t a good besan substitute, although you could try garbanzo bean flour (chickpea flour).

Ghee: This provides a delicious flavor.  You can also use a neutral flavored oil such as canola oil too.

Turmeric powder:  You will often see kadhi looking white/ivory.  My mom always adds a small pinch of turmeric powder so I add it as well.  Feel free to skip.

Fenugreek seeds (methi seeds): Adds a lovely depth of flavor.  You can add it to the tadka if you prefer.  I grew up having it added to the yogurt mixture.

Ginger paste: Adds heat!

Making It

The short: First, you make the spiced yogurt base.  Then, you add a tempering of oil for depth of flavor.  Last, let it simmer a bit to soak up all that flavor!

Stovetop -More details:

In a pot, whisk together yogurt and besan until smooth and lump free.  Add salt, sugar, turmeric, cumin powder, fenugreek seeds, grated ginger, curry leaves and chopped green chili to the pan. Mix well. 

Place pot on stove at medium heat.  Stir continuously for 3-4 minutes until it begins to simmer.  This will help ensure the besan doesn’t stick to the bottom of the pan and ensure the mixture doesn’t curdle. Turn gas to low heat.

In a small pan, heat ghee over medium heat. Add mustard seeds and saute for 1 minute.

Add cumin seeds. Sauté until the seeds begin to crackle. Add cloves, cinnamon stick,  and curry leaves to the pan. Sauté for another 30 seconds – minute.

Add tadka to the yogurt besan mixture.

Bring the kadhi to a boil and then reduce the heat to low. Let it simmer for 8-10 minutes, stirring occasionally.

Turn off the gas. Add chopped cilantro (coriander leaves).

Serve kadhi hot!

PINK: If you like a thinner consistency of the kadhi, add another ½ cup of water.

Making It In an Instant Pot

1. Yogurt mixture: In a pot, whisk together yogurt and besan until smooth and lump free.  Add salt, sugar, turmeric, cumin powder, fenugreek seeds, grated ginger, curry leaves, and chopped green chili to the pan. Mix well. 

2. Instant Pot: Turn on the Instant Pot to SAUTE mode. When the display reads “HOT” heat ghee over medium heat. Add mustard seeds and saute for 1 minute.

3. Tadka: Add cumin seeds. Sauté until the seeds begin to crackle. Add cloves, cinnamon, and curry leaves to the pan. Sauté for another 30 seconds – minute.

4. Cook: Pour the yogurt mixture into the Instant Pot and secure the lid. Turn the vent to sealing to prevent steam from escaping

Press CANCEL on the Instant Pot. Press SOUP on the Instant Pot with a timer for 5 minutes.

Allow the pressure to release naturally (NPR) for 10 minutes then do manual release of pressure.

5. Serve.

Summary Pro Tips

Prevent curdling and sticking of besan to bottom:  Heat yogurt mixture on medium and stir continuously for about 3-4 minutes or until it begins to lightly simmer.

Watch the flame: Never cook kadhi on high, it will curdle!

Sour: For more tang, leave the yogurt out on the counter overnight to get a little more sour taste. In hotter climates, leave it out for 4 hours.

Sweet: Sugar or jaggery is added to balance the tang of the yogurt and the heat of the spices.  I don’t make the kadhi very sweet. If you prefer a sweeter kadhi, feel free to add more sugar! It is a personal choice.

Full-fat vs. low-fat yogurt: Full-fat yogurt is what I’ve used and I think works best.  If you only have low-fat yogurt you can add an extra 1-2 tbsp of besan flour to provide thickness and creaminess.

Many types of kadhi are made and below is just a sample of the types you can find:

Variations Throughout India

While this post focuses on Gujarati kadhi, there are many different types and ways to serve it!

Punjab – It is normally much thicker and often served with fried pakora swimming in it. 

Sindhi  – This version uses tamarind and/or tomato instead of yogurt for the tang.  It also often includes vegetables such as Indian drumsticks and potatoes.

Bihari – Uses panch phoran (Indian five-spice blend)

Rajasthani – Kala chana kadhi is a unique spin!  Another Rajasthani khadi type uses and is served often with bajre ki roti.

Maharashtrian – Quick and simple to make. It is served often in the summer as a cooling Indian yogurt soup.

Serving Suggestions

 Kadhi can be stored in an airtight container in the fridge for 3-5 days.  It may thicken because of the besan flour.  To fix this, just add a little bit of water (start with ¼ cup and increase as needed till you reach desired consistency) when you reheat it.

Eat with plain rice as comfort food: Jeera rice,  Basmati Rice, or Sona Masoori Rice.  

Popularly served alongside kichadi or as part of a Gujarati Thali with Roti or even Puran Poli.

Also tastes sooo good with Kala Chana!

It is similar to besan chutney which is served with Khaman Dhokla.  You could add a little garlic and have leftovers with khaman!

Storing

You can have it with Methi Na Gota (gram flour fritters) if you’d like to emulate Punjabi Khadi with pakora but with Gujarati cuisine!

Have you tried this Gujarat Kadhi? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!