Gujarati Kadhi Recipe (Sweet and Tangy, Smooth and Never Lumpy)

Gujarati kadhi, sweet and tangy yogurt curry with a spice tempering, served with rice and papad

Gujarati kadhi is thin, smooth and gently sweet, with a tang from curd and a fragrant tadka of ghee, cloves and curry leaves. It is nothing like the thick, spicy kadhi with pakoras from North India. This one is light, and meant to be poured over hot khichdi or steamed rice.

Many people struggle with kadhi that is lumpy or splits. In this recipe I will show you the simple steps that make it smooth every time.

Quick facts

  • Prep time: 10 minutes
  • Cooking time: 20 minutes
  • Serves: 4
  • Diet: Vegetarian

Ingredients

For the kadhi:

  • 250 g sour curd / yogurt (about 1 cup). Slightly sour curd gives the best taste. Fresh curd works too, see tip below.
  • 3 tablespoons besan / gram flour (about 24 g)
  • 750 ml water (3 cups)
  • 1 tablespoon jaggery or sugar (about 15 g)
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon ginger and green chilli paste (1 small piece ginger and 1 to 2 chillies, crushed)

For the tadka:

  • 1 tablespoon ghee (15 g)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fenugreek (methi) seeds
  • 3 whole cloves
  • 1 inch cinnamon stick
  • 2 dried red chillies
  • 8 to 10 curry leaves
  • A pinch of hing (asafoetida)

To finish:

  • 2 tablespoons chopped fresh coriander

Method

1. Make a smooth batter

Put the curd in a large pot or bowl. Whisk until it is completely smooth. Add the besan and whisk well to remove every lump. Add the water slowly, a little at a time, while whisking. Add turmeric, salt, jaggery and the ginger-chilli paste.

For extra smoothness, pass the mixture through a sieve before cooking. This is the step that stops lumps.

2. Cook the kadhi

Place the pot on medium heat. Stir continuously with a whisk or spoon until it comes to the first boil. This takes about 6 to 8 minutes. Stirring stops the curd from splitting.

Once it boils, reduce the heat to low. Let it simmer for 12 to 15 minutes, stirring now and then. The kadhi will thicken a little and lose the raw besan smell. If it gets too thick, add ½ cup of hot water.

3. Prepare the tadka

Heat ghee in a small pan. Add mustard seeds. When they crackle, add cumin, fenugreek seeds, cloves and cinnamon. Add dried red chillies, curry leaves and hing. Stir for 10 seconds. Fenugreek seeds should turn light brown, not dark, or they will taste bitter.

4. Combine

Pour the hot tadka over the simmering kadhi. It will sizzle. Mix well. Simmer for 2 more minutes. Taste and adjust salt and sweetness. Add coriander and serve hot.

Tips for perfect kadhi

  • Do not boil on high heat. High heat after the first boil can make the curd split.
  • Whisk before heating. All lumps must be gone before the pot goes on the stove.
  • Use slightly sour curd. If your curd is fresh and not sour, add 1 teaspoon of lemon juice at the end for tang.
  • Do not use cold curd straight from the fridge. Take it out 15 minutes before to bring it to room temperature.
  • Do not cover the pot completely while it simmers. A lid kept slightly open helps avoid boiling over.
  • Ratio to remember: 1 cup curd, 3 tablespoons besan, 3 cups water.

Variations

  • Kathiyawadi style: make it a bit thicker with 4 tablespoons besan and a little more chilli.
  • With pakora: drop in small besan or onion pakoras just before serving for a heartier kadhi (a different style, but delicious).
  • Winter kadhi: add 1 teaspoon of finely chopped garlic and fresh green garlic in the tadka (skip for Jain).
  • No sweetness: reduce the jaggery to 1 teaspoon if you prefer it less sweet.

How to serve

The best pairing is simple khichdi with a spoon of ghee. Kadhi with steamed rice, papad and a vegetable like sev tamatar is a classic Gujarati thali. You can also see my Dal Dhokli recipe and Sev Tamatar recipe for more ideas.

Storage

Kadhi stays good in the fridge for 2 days. It thickens as it cools, so add a splash of hot water when reheating. Reheat on low heat and stir gently.

Frequently asked questions

Why did my kadhi split? Usually the heat was too high, or it was not stirred while coming to the boil. Keep the heat medium and stir.

Can I make kadhi with buttermilk? Yes. Use 3 cups of buttermilk and skip the water. Use less besan, about 2 tablespoons.

Is Gujarati kadhi sweet? A little. The sweetness balances the sour curd. You can reduce it to your taste.

Can I skip the fenugreek seeds? Yes, but they add a lovely traditional flavour. Use only a few seeds.

Final words

A good bowl of Gujarati kadhi is simple comfort. Make it once with these steps and you will get it right every time. Tell me in the comments if you like it sweeter or spicier. More Kathiyawadi recipes are coming soon!

Comments

Post a Comment

Popular posts from this blog

Churma Ladoo Recipe (Gujarati Diwali Sweet with Wheat Flour and Jaggery)

Image
Churma ladoo is a Gujarati festival sweet made from crumbled wheat flour muthia, ghee and jaggery. It is rich, slightly grainy and fragrant with cardamom, and it is a Diwali and Ganesh Chaturthi favourite in Kathiyawadi homes. This recipe shows the classic method step by step, with tips so the ladoos bind well and stay soft. Time: about 1 hour | Makes: 12 to 14 ladoos | Keeps: about 2 weeks in an airtight box Ingredients for churma ladoo 2 cups coarse whole wheat flour (or regular atta) 3 tablespoons ghee for the dough Water, to knead a firm dough Ghee or oil for frying the muthia 3/4 cup jaggery, grated or powdered 1/2 cup ghee, warm, for roasting and binding 1/2 teaspoon cardamom powder 1/4 teaspoon nutmeg powder (optional) 2 tablespoons chopped almonds and pistachios 1 tablespoon poppy seeds (khus khus), optional How to make churma ladoo, step by step Make the dough. Rub 3 tablespoons ghee into the flour until it looks like breadcrumbs. Add water a little at a ...
Read more

Kopra Pak Recipe (Soft Coconut Barfi for Diwali)

Image
Kopra pak is a soft, milky coconut sweet that Gujarati families make for Diwali, Janmashtami and every festival in between. It needs only five ingredients and about 30 minutes. This recipe gives you the classic white and pink squares with a creamy, slightly chewy bite. Time: 30 minutes | Makes: about 16 pieces | Keeps: 5 days at room temperature, 10 days in the fridge Ingredients for kopra pak 2 cups grated fresh coconut or unsweetened desiccated coconut 1 cup sugar 1/2 cup full-fat milk 1 tablespoon ghee 1/2 teaspoon cardamom powder A few drops of pink food colour (optional, for the pink layer) 2 tablespoons chopped pistachios How to make kopra pak, step by step Cook the syrup. In a heavy pan, mix the sugar and milk and heat on medium until the sugar dissolves. Add the coconut. Stir in the grated coconut and ghee. Cook on low heat for 8 to 10 minutes, stirring often, until the mixture thickens and starts to leave the sides of the pan. Flavour. Add the cardamom a...
Read more

Methi Thepla Recipe (Soft Gujarati Thepla That Stays Fresh for Days)

Image
Methi thepla is the food every Gujarati family carries on a trip. These soft, lightly spiced flatbreads are made with fresh fenugreek leaves, whole wheat flour and a little besan. They stay soft for 3 to 4 days without the fridge, so they are perfect for travel, tiffin boxes and breakfast. At home we eat them with plain curd, mango chhundo, or a cup of hot chai. Here is the way I make them, with exact amounts so they come out soft every time. Quick facts Prep time: 20 minutes Cooking time: 20 minutes Makes: 10 to 12 theplas Keeps: 3 to 4 days at room temperature in a closed box Diet: Vegetarian Ingredients 200 g whole wheat flour / atta (about 1⅔ cups) 50 g besan / gram flour (about ½ cup) 100 g fresh methi (fenugreek) leaves, washed and finely chopped (about 2 loosely packed cups) 60 g thick curd (about ¼ cup) 2 tablespoons oil (30 ml), plus more for cooking 1 teaspoon ginger and green chilli paste 1 teaspoon red chilli powder ½ teaspoon turmeric powder 1 teaspoon dhana-jeera po...
Read more