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    home » All Recipes » Authentic Indian

    Gujarati Kadhi | Traditional Gujarati Kadhi Recipe

    Published: Jan 19, 2022 · Modified: Mar 24, 2022 by FeastwithSafiya · This post may contain affiliate links.

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    Gujaratis are famous for Khaman to Dhokla and Khandvi to Fafda but have you tried our famous Kadhi yet? Sweet and Spicy Gujarati Kadhi is a simple chickpea flour and yogurt-based soupy curry.

    traditional Gujarati Kadhi Recipe. Sweet and Spicy.

    I grew up eating Kadhi at least twice a week. Kadhi was one of my favorite dinners. We always had our Kadhi with Khichdi(lentil and rice), crispy potatoes, and sometimes with leftover Eggplant curries from lunch.

    My Ammi would make sweet Kadhi only upon my request. Usually, she would not add jaggery to Kadhi and she would temper the kadhi many different ways. I will be sharing Ammi's kadhi recipe soon on my blog.

    slightly sweet Indian chickpea and yogurt curry.

    How is Gujarati Kadhi Different?

    Table of Contents

    • How is Gujarati Kadhi Different?
    • What's in Gujarati Kadhi Recipe?
    • Tip:
    • How to Make Kadhi:
    • Freezing and Reheating the Kadhi
    • What to serve Gujarati Kadhi with:
    • More Gluten-Free Indian Curry Recipes:
    • Gujarati Kadhi Recipe (Gluten-free, Vegetarian, and Healthy)

    Gujaratis like their kadhi usually slightly sweet and spicy. The combination of spices used for tempering is different than Pakoray wali Kadhi and Rajasthani Kadhi. We do not add fritters(Pakora) to our kadhi. Instead, we make it sweet and spicy by adding jaggery, green chili, and ginger.

    What's in Gujarati Kadhi Recipe?

    This gluten-free and vegetarian Indian curry calls for only a handful of ingredients. I will be separating Curry and Tadka(tempering) ingredients. I'll be sharing tips and best substitutes if you haven't gotten all the ingredients for tempering the Kadhi. Last but not least, Gujarati Kadhi is cooked and served without turmeric. Adding Turmeric is usually a personal choice.

    traditional Guajarati kadhi ingredients.

    For Curry

    • Plain Yogurt: I highly recommend using full fat creamy yogurt. No you can't use Greek yogurt for Kadhi.
    • Chickpea Flour(Besan): Gram flour aka Besan aka garbanzo bean flour. Most of the major grocery stores in the US carry Bob's Red Mill garbanzo bean flour in the baking section or head to the Indian grocery store.
    • Ghee: traditionally kadhi is tempered with ghee. Ghee is a purified form of butter. Substituting ghee with oil should work fine as well.
    • Jaggery(Gud, Gur, Gor): jaggery is made by evaporating sugar cane juice. It's an unfiltered form of cane sugar. You can purchase jaggery from an Indian grocery store or online.
    plain yogurt and garbanzo bean flour curry with plain rice. recipe
    • Ginger: half an inch of freshly grated ginger is great for a slight zing in the kadhi. You can skip it if you do not like ginger or do not have it on hand. I do not recommend substituting it with ginger powder.
    • Green Chili: I like to use coarsely ground or a paste of Thai green chili in the kadhi. You may substitute it with deseeded Serrano or skip adding the green chili if you like.
    • Water: I am adding 2 cups of water for a somewhat medium-thick consistency of Kadhi. Add ¼ cup to ½ cup extra water for thinner Kadhi.
    Meethi Gujarati Kadhi recipe.

    For Tadka(tempering):

    • Tadka is a Ghee or Oil tempering along with Indian whole spices. I do not like to add Mustard seeds in kadhi tadka. You may add ½ teaspoon if you like.
    • I like to alternate between dried whole chilis and green chilis in tadka. You may skip adding them.
    • I personally do not like to add "Asafetida" in Kadhi. You do you if you like, add about ¼ tsp.

    Tip:

    • Whisking yogurt and chickpea flour creates a silky-smooth kadhi mixture. If you end up using a blender, run a whisk a couple of times while boiling the Kadhi. This will help get rid of any tiny curdled yogurt texture. This works! I promise!
    • Adding finely chopped garlic chives to tadka makes the best kadhi you would ever try. My Ammi always used to add green garlic chives in kadhi in winter.
    Gujarati Kadhi recipe. Meethi kadhi.

    How to Make Kadhi:

    Making Kadhi is super quick and easy. 15 minutes and done! Jump to video for the detailed instructions.

    Freezing and Reheating the Kadhi

    Yes, you can freeze the kadhi. Kadhi stays good in the freezer for 2 weeks. Freeze it in a freezer-friendly glass or plastic container.

    Thaw Kadhi in the refrigerator overnight and reheat it in a saucepan on the stovetop.

    kadhi chawal with aloo pakora.

    What to serve Gujarati Kadhi with:

    Gujarati Kadhi is served with Chawal (plain rice) or Mutter Pulao. I like serving my Ammi's(mother) Crispy Masala Potatoes next to Kadhi Chawal.

    More Gluten-Free Indian Curry Recipes:

    • Gluten-Free
    • Vegetarian
    • Vegan
    • Authentic Indian
    • Chicken Curry
    • Dal Tadka
    • Meatball Curry
    • Palak Paneer
    • Butter Paneer Masala
    • Bhindi Kadhi
    Gujarati Kadhi recipe. Meethi kadhi.

    Gujarati Kadhi Recipe (Gluten-free, Vegetarian, and Healthy)

    Safiya | FeastwithSafiya
    Quick and easy, the best Kadhi recipe you will ever try! Gujarati Kadhi is slightly sweet, spicy, and saucy. Perfect over a warm bowl of plain rice or pulao (pilaf) in the winter. Tips for silky-smooth kadhi included!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course, Side Dish, Soup
    Cuisine Gujarati, Indian
    Servings 4
    Calories 199 kcal

    Ingredients
      

    For the Kadhi

    • 2 cups full fat plain yogurt , preferably Indian store-bought or homemade (No Greek yogurt)
    • 4 Tablespoons chickpea flour
    • 2 cups water , ¼ cup to ½ cup more for thinner consistency
    • 2 tablespoon ghee , or oil
    • ½ teaspoon grated ginger
    • ½ teaspoon green chili paste or coarsely ground , optional
    • 1 Tablespoon jaggery , or cane sugar
    • 1 teaspoon Salt , or to taste

    For Tempering

    • ½ teaspoon cumin seeds
    • ¼ teaspoon fenugreek seeds (methi daney)
    • 3 cloves
    • 1 small cinnamon stick
    • 2-4 peppercorns
    • 2 whole dried red chilis , or green chilis
    • a few curry leaves
    • 2 Tablespoons finely chopped green garlic , optional
    • ¼ cup chopped cilantro

    Instructions
     

    • Whisk yogurt and chickpea flour until no lumps are left. Add water, ginger, green chili paste, jaggery, and salt. Whisk gently to combine. You may blend yogurt and chickpea flour in a blender. (see tips)
    • Heat ghee in a large saucepan on medium heat. Add all the whole spices including chilies to the pan.
    • Once cumin seeds start to change their color, add green garlic chives and the curry leaves. Cook for a few seconds then add Kadhi (yogurt)mixture.
    • Bring the heat down to low-medium and boil while stirring in between until thick.
    • Turn the heat off and garnish it with chopped cilantro. Run a whisk couple times
    • Set the saucepan aside and run whisk or keep stirring with a spoon a few times to prevent the yogurt from curdling.
    • Serve it over plain rice, or mutter pulao.

    Nutrition

    Calories: 199kcal | Carbohydrates: 17.6g | Protein: 9.5g | Fat: 9.1g | Saturated Fat: 2.2g | Cholesterol: 7mg | Sodium: 183mg | Potassium: 452mg | Fiber: 2.3g | Sugar: 11g | Calcium: 245mg | Iron: 1mg
    Did I inspire you to cook?Mention @feastwithsafiya on Instagram so I can share your creation!
     
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