Gujarati Kadhi

A dish prepared from yogurt thickened with gram flour which is slow cooked and then finished with a tempering of oil seasoned with spices.

Time: 20 minutes


Serves: 4

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  1. 2 cups full-fat yogurt
  2. 2 tablespoons gram flour
  3. 1 teaspoon grated fresh white turmeric
  4. 1 teaspoon grated fresh yellow turmeric
  5. 1 teaspoon freshly ground green chilli
  6. 1/2 teaspoon freshly ground garlic
  7. 1 teaspoon ghee
  8. 1/2 teaspoon cumin seeds
  9. 1/4 teaspoon asafoetida
  10. 7-8 curry leaves
  11. 2-3 whole dried red chillies
  12. Salt to taste
  13. 2 tablespoons finely chopped coriander leaves


  1. Take 2 tablespoons yogurt and 2 tablespoons gram flour in a bowl and whisk well to make a smooth paste. Add the remaining yogurt to the bowl and whisk again.
  2. Take 2 cups of water in a saucepan, add the whisked yogurt, grated white and yellow turmeric, freshly ground green chilli and mix well. Bring to a boil while stirring continuously. Once it starts boiling, reduce the heat to low and simmer for 7-8 minutes, while stirring occasionally.
  3. Heat ghee in a tempering pan and add cumin seeds. When the seeds crackle, add asafoetida, curry leaves, freshly ground garlic and whole red chillies. Sauté for 30 seconds and pour the prepared tempering over the kadhi. Mix well and simmer for 2 minutes. After simmering for 2 minutes, turn off the heat, add coriander leaves and mix well.
  4. Serve hot with pulao or khichadi.
Recipe Tips:
  • Gujarati Kadhi goes well with Pulao or Khichadi.
  • Gujarati Kadhi is traditionally tempered with ghee but you can also use oil for the tempering.
  • Fresh yellow and white turmeric is available at most Indian vegetable shops but if it is not available, you can add 1/2 teaspoon turmeric powder. Fresh turmeric adds a very nice flavour to this kadhi and it has got several health benefits.

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