by Tarla Dalal
Added to 1409 cookbooks
This recipe has been viewed 675996 times
gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi | with 12 amazing images
Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan (gram flour), which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle.
If you want your traditional gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi!
A little sugar is added to the gujarati kadhi to give a sweet and sour taste.
Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal and Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis.
We have our gujarati kadhi with jeera rice and veg pulao at home.
Enjoy gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi with detailed step by step photos below.
- To make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.
- Add 3 cups of water and mix well and keep aside.
- Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the asafoetida and sauté for a few seconds.
- Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.
- Reduce the flame and simmer the gujarati kadhi for 10 to 12 minutes, while stirring occasionally.
- Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.
Gujarati Kadhi recipe with step by step photos
For the Gujarati kadhi recipe, in a large bowl, add the curd.
Add the besan. Besan helps in thickening the Gujarati kadhi on cooking.
Add 3 cups of water. If you like thick texture of Gujarati kadhi, then increase the quantity of besan or reduce the quantity of water added.
Using a whisk, mix well till no lumps remain. You can use hand blender too. It is very important to whisk till smooth. The curd-besan mixture should be lump-free. A wired whisk is best to use as it makes it easier to remove any extra lumps.
Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow.
When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn.
Add the prepared curds-besan-water mixture.
Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi.
Add salt and sugar. At my home, we use jaggery as a sweetener in the Gujarati kadhi recipe. Some people even add turmeric powder to give a yellowish tinge to the Gujrati kadhi, you can try adding that too if you want.
Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn’t settle down.
Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the kadhi will not curdle. Garnish with coriander.
Serve the Gujarati kadhi hot with rotli, puran poli and khichdi.
If you enjoyed our Gujarati kadhi recipe, then check out 50+ Gujarati dals/ kadhi recipe collection to explore something new.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.