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Gujarati kadhi in a bowl.
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5 from 2 votes

20 Minute Gujarati Kadhi (Stovetop + Instant Pot)

Classic Gujarati kadhi is the perfect tangy, sweet, and spicy balance!  It’s very popular in Gujarati, cozy to dig into, and can be made stove top or in an Instant Pot.
Cook Time20 minutes
Total Time20 minutes
Course: lunch, Main Course
Cuisine: Gujarati, Indian
Diet: Gluten Free, Vegetarian
Keyword: authentic gujarati recipe, kadhi
Servings: 4 people
Calories: 143kcal
Author: Shilpa Joshi

Equipment

  • 1 Pot
  • 1 tadka pan
  • 1 Whisk

Ingredients

  • 1½ cup yogurt 380g
  • 3 tbsp besan 22g
  • 4½ cup water
  • 1½ tbsp ghee
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds methi
  • 1 tbsp ginger crushed
  • ½ tbsp green chili paste
  • 10-12 curry leaves
  • 2 tbsp sugar 25g
  • ½ tsp cumin powder
  • 2-3 cloves
  • 3-4 small pieces cinnamon bark
  • 1 dry red chili
  • 1 tsp salt

Instructions

Stove Top Kadhi

  • 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.
    Yogurt, water, spices, and curry leaves in a pot.
  • 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.
    Kadhi yogurt mixture in a pot on stove.
  • In a small pan, heat ghee over medium heat. Add mustard seeds and saute for 1 minute.
    Melted ghee with mustard seeds.
  • 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.
    Tadka in a pan with cumin seeds and dry red chili.
  • Add tadka to the yogurt besan mixture.
    Tadka added to kadhi.
  • Bring the kadhi to a boil and then reduce the heat to low. Let it simmer for 8-10 minutes, stirring occasionally.
    Kadhi simmering stove top.
  • Turn off gas. Add chopped cilantro.
    Cilantro added to pot.
  • Serve kadhi warm!
    Kadhi in a pot.

Instant Pot Kadhi

  • 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.
  • 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.
  • 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.
  • 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. Serve.

Notes

See post for tips

Nutrition

Calories: 143kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 642mg | Potassium: 215mg | Fiber: 1g | Sugar: 11g | Vitamin A: 197IU | Vitamin C: 51mg | Calcium: 147mg | Iron: 1mg