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.
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 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.
How is Gujarati Kadhi Different?
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 share 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.
- 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.
- 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.
- Tadka is a Ghee or Oil tempering along with Indian whole spices. I do not like to add Mustard seeds to kadhi tadka. You may add ½ teaspoon if you want.
- 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.
- 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.
How to Make Kadhi:
Making Kadhi is super quick and easy. 15 minutes and done! Jump to the 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.
What to serve Gujarati Kadhi with:
More Gluten-Free Indian Curry Recipes:
Gujarati Kadhi Recipe (Gluten-free, Vegetarian, and Healthy)
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
- 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
- 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.