Gujarati Kadhi (traditional recipe)

Gujarati Kadhi is a sweet and sour Indian soup made from yogurt and besan (chickpea flour) and is the perfect accompaniment to a typical Gujarati Thali. This easy and simple Gujarati kadhi recipe has been in our family for generations and gives perfect results every time.

Why not treat yourself to a wholesome meal of Gujarati kadhi khichdi or kadhi bhaat, which is perfect for the whole family.

What is Kadhi?

Kadhi is a gram-flour 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.

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

Gujarati kadhi uses ghee and cumin seeds in the vaghar/tempering stages and has whole spices. A must ingredient is curry leaves.

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

Gujarati Mango Kadhi or Aamras Kadhi is a delicious summer time variant. Mango Pulp whether fresh or tinned is added to the Gujarati kadhi for a fruity flavour.

Gujarati Kadhi with Garlic

If you want to make Kathiawadi style Kadhi instead of this version, the recipe adjustment is easy. Kathiawadi Kadhi is made with garlic and sometimes also has powdered peanuts added to it.

Add a clove of minced garlic along with the green-chillies and ginger in this recipe.

Spring Onion Kadhi is another delicious kadhi and this one is made with spring onions. It is perfect with rice or Bajri na Rotla.

Bhinda ni Kadhi is a Gujarati kadhi variation made with okra (bhindi), spring onion and garlic.

Fulwadi ni Kadhi is not strictly a known recipe but one that my Granddad used to make using Masala Fulwadi. This one is comfort in a bowl.

Peanut, Potato Farali Kadhi is a great option during religious fasts or vrat.

Must haves for Proper Gujarati White Kadhi

For kadhi to be classed as "Gujarati" it must be:

• white in colour
• made with curry leaves
• sweet - either sweetened with jaggery or sugar (after all sweet and spicy is the hallmark of good Gujarati food)
• thin - Gujarati kadhi is thin rather than thick Punjabi kadhi
• no red chilli powder, only green chilies-ginger and dried red chilli for heat
• no mustard seeds, cumin seeds tempering only
• made with ghee rather than an oil tempering

Gujarati Wedding Kadhi

Jain weddings will typically serve this Gujarati Kadhi with a matar pulao (green peas rice)

Ingredients

In the recipe, a yogurt and gram flour mix is tempered with hot oil, spices then simmered and sweetened with jaggery.

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

Yogurt - for creamier tasting kadhi I recommend full-fat plain but sour yogurt, we usually use Greek yogurt.

If you want a tartness to your kadhi (this is more authentic tasting) then use a sour yogurt like the desi natural yogurts that are found in the World Food sections or in South Asian grocery stores.

You could also use Ayran which is a sour Turkish yogurt drink.

Gram flour - this is chickpea flour and is also known as besan. Different types of gram flour are avaliable but you will need fine gram flour variety. It is easily available in supermarkets, health shops, and Indian groceries. It is also called chana no lot in Gujarati.

Ginger and Green chilli - fresh ginger and green chillies are best and have such a wonderful smell and taste. You can crush them in a blender or grinder.

IMPORTANT - Check the strength of your green chillies before deciding how much to add in your recipe - remember kadhi should not be too spicy as it is a side for a spicier meal. I check by smelling the crushed mixture before deciding how much to add.

Often one batch of green chillies bought from the store is mild and then the next is fiery hot!!! It's a bit like green chilli roulette.

Jaggery - to sweeten the kadhi. Although white jaggery is often avoided as it is refined, white gor goes best in this kadhi. Desi gor/gur has darker in colour and gives a molasses type flavour to kadhi.

If you do not have jaggery, use white sugar.

Fat - for traditional kadhi use desi ghee for tempering. You can use olive pomace oil or sunflower oil as a substitute.

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

Curry leaves - also known as Kari Patta and are a must for this recipe, as so many wonderful flavours impart from this ingredient. Fresh curry leaves are the best, but frozen or dried will work too.

They can be found in South Asian grocery stores. You can store your curry leaves in a jar still attached to the stalk in the fridge for a few weeks.

Freshly chopped coriander - for garnish, added prior to serving.

How to make Sweet Gujarati Kadhi with Step by Step Images and Video Recipe

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

• In a bowl whisk yogurt and besan ensuring that you remove any lumps of the flour.
• Add water to the mixture and whisk again. To make it easier to whisk add the water a bit at a time.
• Add the green chilli and ginger and mix.
• Heat ghee in a heavy bottom pan
• Add whole spices once the ghee is hot. Allow the spices a moment to crackle before pouring over the yogurt mixture.
• Pour more water to thin out the kadhi.
• Add the curry leaves and salt. Adding salt at this early stage prevents the kadhi from splitting.
• Bring it to a steady boil. Keep the heat low-medium at the beginning and then it can be increased to a medium heat.
• Simmer for 10-12 minutes and stir occasionally.
• Garnish and serve hot

How to make Vegan Kadhi

For dairy-free 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.

Serving Suggestion

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 combination 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 is prepared for a big feast, serve along with this kadhi a platter of Patra as farsan and Shrikhand as a dessert.

I love this kadhi with Mixed dry fruits and Nuts Puran Poli, Ringan Valor Nu saak and Khada Masala Rice. 

Pro Tips

Stir the kadhi continuously whilst it is cooking to prevent splitting and

Add coriander just when serving to prevent it from wilting and turning slimy in the kadhi. The coriander will remain vibrant green!

For speedy kadhi making and you own a hand blender, you can whizz up the besan, water, fresh ginger and green chillies all in one. This means you do not have to use a separate kitchen appliance to make crushed ginger-green chilli paste.

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

Storage instructions for Kadhi

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📖 Recipe

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2010.