https://punguskitchen.com
Ingredients
Adjust Servings:
For Kadhi | |
| 1 cup dahi (yogurt), well beaten | |
| 2 cups water | |
| 2 tbsp besan (gram flour) | |
| 2 tsp ginger-green chili paste | |
| 2 tsp sugar (optional, for slight sweetness) | |
| ½ tsp turmeric powder | |
| Salt to taste | |
For Tempering (Tadka) | |
| 1 tbsp ghee or oil | |
| 1 tsp mustard seeds | |
| ½ tsp cumin seeds | |
| 2 dry red chilies | |
| 12 curry leaves | |
| Pinch of asafoetida (hing) | |
| 1 tsp grated ginger (optional) | |
Optional Garnish | |
| Chopped coriander leaves | |
| Finely chopped green chilies |
Nutritional information
120 kcal
Calories
5 g
Protein
12 g
Carbohydrates
4 g
Sugars
2 g
Dietary Fiber
6 g
Fat
2 g
Saturated Fat
10 mg
Cholesterol
400 mg
Sodium
120 mg
Calcium
1 mg
Iron
150 IU
Vitamin A
1 mg
Vitamin C
Gujarati Kadhi
Delicious, tangy, and comforting Gujarati Kadhi
Features:
Cuisine:
A traditional Gujarati Kadhi – creamy, slightly sweet, tangy, and spiced yogurt-based curry, perfect with rice or roti.
Ingredients
For Kadhi
- 1 cup dahi (yogurt), well beaten
- 2 cups water
- 2 tbsp besan (gram flour)
- 2 tsp ginger-green chili paste
- 2 tsp sugar (optional, for slight sweetness)
- ½ tsp turmeric powder
- Salt to taste
For Tempering (Tadka)
- 1 tbsp ghee or oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 2 dry red chilies
- 12 curry leaves
- Pinch of asafoetida (hing)
- 1 tsp grated ginger (optional)
Optional Garnish
- Chopped coriander leaves
- Finely chopped green chilies
Directions
Gujarati Kadhi is a traditional, wholesome, and comforting dish from the western state of Gujarat, India. It is a smooth, creamy curry made primarily from yogurt (dahi) and gram flour (besan), tempered with aromatic spices and curry leaves. Unlike other regional kadhi recipes, Gujarati Kadhi is slightly sweet, tangy, and mildly spiced, creating a perfect balance of flavors that appeals to all palates.
This versatile dish is usually served with steamed rice, making it a staple in everyday Gujarati meals. Its unique flavor comes from the combination of turmeric, ginger, green chilies, and a tempering of mustard seeds, cumin seeds, curry leaves, and asafoetida. The slight sweetness, often added with sugar or jaggery, complements the tanginess of the yogurt, giving the kadhi its characteristic taste.
Gujarati Kadhi is not only delicious but also nutritious. It provides protein from yogurt and besan, essential vitamins and minerals, and is light on the stomach, making it an ideal comfort food. Preparing it is simple, and with the right technique, the yogurt does not curdle, resulting in a creamy, velvety texture.
Whether served as a main dish with rice or as part of a festive meal, Gujarati Kadhi brings warmth, flavor, and authenticity to your dining table. It’s a perfect example of how traditional Indian cooking combines taste, nutrition, and comfort in one bowl.
Here’s a nutrition table for one serving (approx. 1 cup / 250 ml) of Gujarati Kadhi:
Notes:
Values are approximate and may vary based on yogurt, ghee, and ingredient brands used.
Using low-fat yogurt reduces calories and fat content.
Adding more besan slightly increases protein and fiber.
Disclaimer: The nutrition information provided is an estimate and may vary based on ingredients, portion sizes, and cooking methods. Please consult a healthcare professional or nutritionist for personalized dietary advice. This recipe is for informational purposes only and is not intended as medical guidance.
Steps
1 Done | Prepare Kadhi mixtureIn a bowl, whisk together yogurt and besan until smooth. Add water, turmeric, sugar, salt, and ginger-green chili paste. Mix well, ensuring no lumps. |
2 Done | Cook KadhiPour the mixture into a pan and cook on medium heat. Stir continuously to prevent curdling. Once it comes to a boil, lower the flame and simmer for 10–15 minutes. |
3 Done | Prepare Tempering (Tadka)In a small pan, heat ghee/oil. Add mustard seeds; let them splutter. Add cumin seeds, dry red chilies, curry leaves, hing, and grated ginger. Sauté for 30 seconds until aromatic. |
4 Done | CombinePour the tempering into the simmering kadhi. Mix well. Let it simmer for another 2–3 minutes. |
5 Done | ServeGarnish with chopped coriander leaves and green chilies. Serve hot with steamed rice, roti, or parathas. |
6 Done | TipsUse fresh, slightly sour yogurt for authentic taste. Stir continuously while cooking to avoid curdling. Adjust sweetness based on your preference – Gujarati Kadhi is slightly sweet and tangy. |
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