This Gujarati Kadhi recipe is a warming Indian style soup made from yogurt and chickpea flour. Dahi Kadhi is creamy and mild and is a perfect accompaniment to a typical Gujarati Thali. Why not treat yourself to a wholesome meal of Gujarati kadhi khichdi, which is perfect for the whole family.

TRADITIONAL GUJARATI KADHI | GUJARATI KADHI 

What is Kadhi? 

Kadhi is a yogurt-based dish, that is a staple in every Indian household. It is a thick gravy based recipe that is prepared with sour yogurt, gram flour and basic spices. 

There are a few versions of Kadhi available in every region of India. 

In north India, Punjabi Kadhi is very popular and contains vegetable pakora, thus it's called Pakode Wali Kadhi. 

This kadhi is quite thick and yellow in colour due to the addition of turmeric and without any sweeteners.

In Punjabi kadhi, another tempering prepared with oil, cumin and red chilli powder and poured over the cooked kadhi.

While in the western state of Gujarat, the Traditional Gujarati kadhi is white, slightly sweetened by jaggery or sugar and thinner compared to Punjabi kadhi.

Gujarati kadhi uses ghee and cumin seeds in the vaghar / tempering stages and has whole spices and a must ingredient is Curry Leaves.  

This kadhi is different from Kathiyawadi Kadhi which includes garlic and turmeric powder in the recipe.

Authentic Gujarati White Kadhi

✓ Delicious and comforting

✓ Flavours are bang on Khatti-Meethi-Tikhi ( sweet-sour-spicy)

✓ 15-minute recipe

✓ Easy and straightforward

✓ Gluten and nut-free

✓ Uses Kitchen cupboard ingredients

✓ Stores well in the refrigerator

What goes in Gujarati Khati Meethi Kadhi?

In the recipe, yogurt and gram flour thin mix is tempered in hot oil, spices then simmered and sweetened with Jaggery.

Here is everything you will need, plus ingredients substitute ideas.

1. Yogurt - for creamy kadhi I recommend full-fat plain but sour yogurt, we usually use greek yogurt, however, low-fat yogurt works well too.

2. Gram flour - known as besan, we will need fine gram flour. It is easily available in supermarkets, health shops, and Indian groceries.

3. Ginger and Green chilli crushed.

4. Jaggery - to sweeten the kadhi, if it is not available use sugar.

5. Fat - tempering of ghee

6. Spices - cumin seeds, methi seeds, dried red chilli, cloves and cinnamon bark

7. Curry leaves - known as Kari Patta. Must for this recipe, as so many flavours impart from this ingredient. Fresh is the best, but frozen or dried will work too.

8. Freshly chopped coriander - for garnish

How to make Sweet Kadhi Step by Step and Video 

(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)

1. In a bowl mix yogurt and besan.

2. Mix it.

3. Add water.

4. Green chilli and ginger and mix.

5. Heat ghee.

6. Add whole spices.

7. More water.

8. Curry leaves.

9. Salt.

10. Bring it to boil.

11. Simmer for 10-12 minutes.

12. Garnish and serve.

How to make Vegan Kadhi?

Use non-dairy yogurt such as soya instead of regular dairy yogurt. Replace ghee with vegetable ghee or oil and if using sugar to sweeten the kadhi make sure it is suitable for vegans. 

What to serve with Khatti Meethi Kadhi?

This easy and quick kadhi goes so well with the other Gujarati dishes.

For a typical Gujarati style meal, serve with Soft and round Gujarati Rotli,  Rasadar Kala Chana Nu Saak (black chickpea curry) Tuver (Pigeon Peas Curry Gujarati style) or Mag Ni Chutti Daal (dry yellow moong daal).

Serve alongside with Kobi Bateta Nu Saak (cabbage and potato curry), Gujarati Bharela Raviya (stuffed eggplant), or Stuffed okra with coconut and coriander.

Make a lip-smacking combo by pouring it on Suka Meva Pulao, Green Peas and Mint Pulao , Coconut Almond Rice, Indian Winter Vegetable Pulao, or my Nanima's Green Peas and Potato Rice Pilaf. 

When a Gujarati thali prepared for a big feast, alongside this kadhi Patra as farsan and Shrikhand as a dessert is a must in Gujarati household.

My mum loves to slurppp up this kadhi with Mixed dry fruits and Nuts Puran Poli, Ringan Valor Nu saak and Khada Masala Rice. 

Tip:

If you do prepare Shrikhand by draining the water from the yogurt, use that water in making this Kadhi.

Do not add less gram flour or else the yogurt will split while cooking.

Add salt straight away to prevent the yogurt splitting.

Add coriander when serving.

Storage:

Refrigerator- Gujarati kadhi stores well and stay good in the fridge for 4-5 days in an airtight container.

Freezing - Once it is totally cooled down, store it in a freezable container. Store it up 4-6 weeks.

Reheat - If it is frozen, leave it on a worktop to thaw then reheat in a pan on the stovetop, bring it to boil so it mixes so well again.

Other Kadhi ideas:

Bindha ni Kadhi with spring onion and garlic

Fulwadi ni Kadhi

Peanut, Potato Farali Kadhi

Spring Onion Kadhi

Gujarati Mango Kadhi

Gatte ki Kadhi

Mooli Kofta Kadhi

Fajeto - not strictly a Kadhi recipe but included here.

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Gujarati Kadhi, Traditional Gujarati Kadhi, Authentic Gujarati Kadhi, white kadhi, sweet kadhi

Mains

Gujarati Indian

Traditional Gujarati White Sweet Kadhihttps://www.youtube.com/watch?v=6SthoaUbpQ8This Gujarati Kadhi recipe is a warming Indian style soup made from yogurt and chickpea flour. Dahi Kadhi is creamy and mild and is a perfect accompaniment to a typical Gujarati Thali.https://www.youtube.com/watch?v=6SthoaUbpQ82020-05-01

Yield: 6-8 servings

Author: Hayley Dhanecha

Traditional Gujarati Kadhi

Gujarati Kadhi, is a yoghurt-based soup. Traditional Gujarati Kadhi is thinner than Punjabi kadhi, mildly spiced, sweet-sourness that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Prep time: 3 MCook time: 12 MTotal time: 15 M

Ingredients:

Kadhi

• 500ml Sour Yogurt-Curd-Dahi
• 2-3 tbsp gram Flour - Besan 
• 2 tbsp crushed green chillies and ginger
• 1/4 cup jaggery or sugar
• Few curry leaves
• Freshly chopped coriander
• Salt to taste

Vaghar - tempering

• 2-3 tbsp ghee
• 1/2 tsp cumin seeds
• 1 dry red whole chili
• 2-3 cloves - laving )
• 1 piece of cinnamon stick - taj
• 1/4 Tsp methi seeds

Instructions:

1. Mix gram flour, yogurt and 1/4 cups of water.
2. Mix with the hand blender or egg whisk and make a very smooth paste.
3. Add chilli-ginger paste.
4. Meanwhile, prepare heat ghee and oil in a pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds.
5. Pour the mixture in a pan. 
6. Add 1 cup water and 
7. Add curry leaves, jaggery, salt and put on a low flame and bring it to boil.
8. Do not boil for a long time but to simmer it on a low heat for a lesser time.
9. Garnish with fresh Coriander leaves.
10. Enjoy!

Notes:

We have used full fat greek yogurt to make creamy kadhi.
Methi seeds are optional.

Calories
307.06

Fat (grams)
12.32

Sat. Fat (grams)
5.09

Carbs (grams)
32.48

Fiber (grams)
3.04

Net carbs
29.44

Sugar (grams)
18.59

Protein (grams)
17.36

Sodium (milligrams)
515.83

Cholesterol (grams)
32.76

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2010/12/gujarati-kadhi-seasoned-yogurt-and-gram.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Note:- This post was originally posted on 5th December 2010 but I have updated the post since with newer photos and content.