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+ servings

Gujarati Kadhi




  • 2 cups yogurt
  • ¼ cup besan (gram flour/chickpea flour)
  • 1 teaspoon ginger paste
  • 2-3 green chilli finely chopped (or as per taste)
  • ½ teaspoon turmeric powder
  • 2 teaspoon sugar
  • Salt to taste
  • 3 cups water
  • A few coriander leaves for garnish

For tempering

  • 1 tablespoon ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1-2 dry red chilli
  • 1 inch cinnamon
  • 4-5 cloves
  • 7-8 curry leaves
  • A small pinch asafoetida hing


  • In a large pan, whisk the yogurt well making sure there are no lumps
  • Add besan, green chilli, turmeric, ginger paste, salt and sugar
  • Mix everything well making sure there are no lumps
  • Add the water and give it a good mix. This mixture will be quite thin and runny at this stage
  • Place the pan on medium flame and bring it to a boil. Keep stirring the mixture continously
  • Once it begins to boil, reduce the flame and let it simmer on low flame for 8-10 minutes. Keep stiring in between
  • Meanwhile, prepare the tempering. Heat ghee in a small pan and add mustard seeds. Once it splutters, add cumin seeds, dry red chilli, cinnamon, cloves, curry leaves and hing
  • Add the tempering to the kadhi and mix well. Simmer for 1-2 minutes
  • Turn off the flame and add coriander leaves


  • This kadhi tastes best with slightly sour yogurt
  • For a creamy texture, use full-fat yogurt
  • Bring the yogurt to room temperature before using