Gujarati Kadhi Recipe (Traditional Gujarati Kadhi)
Tarla Dalal
• Updated : Jan 20, 2026
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.
Table of Content
About Gujarati Kadhi
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Ingredients
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Methods
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To make Gujarati Kadhi
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FAQs
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Related Gujarati Kadhi Recipe
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Tips for Gujarati Kadhi Recipe
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Nutrient values
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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.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
17 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
22 Mins
Makes
4 servings
Ingredients
For Gujarati Kadhi
- 2 cups fresh curd (dahi)
- 5 tbsp besan (Bengal gram flour)
- 2 tsp ghee
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 2 pinches of asafoetida (hing)
- 5 curry leaves (kadi patta)
- salt to taste
- 1 tsp ginger-green chilli paste
- 2 tbsp sugar
For The Garnish
- 2 tbsp finely chopped coriander (dhania)
For Serving With Gujarati Kadhi
Method
For gujarati kadhi
- 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
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To make gujarati kadhi, in a large bowl, add the 2 cups fresh curd (dahi).
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Add the 5 tbsp besan (Bengal gram flour). Besan helps in thickening the Gujarati kadhi on cooking.
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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.
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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.
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Heat the 2 tsp ghee in a kadhai and add the 1/2 tsp cumin seeds (jeera) and 1/2 tsp mustard seeds ( rai / sarson). Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow.
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When the seeds crackle, add the 2 pinches of asafoetida (hing), 5 curry leaves (kadi patta) and sauté for 30 seconds or else it will burn.
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Add the prepared curds-besan-water mixture.
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Add the 1 tsp ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi.
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Add the 2 tbsp 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.
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Add the salt to taste.
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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.
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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.
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Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.
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1. What is Gujarati Kadhi?
Gujarati Kadhi is a traditional Gujarati curry made from a yogurt and gram flour (besan) mixture that’s mildly sweet, tangy, and spiced with tempering.
2. What ingredients are needed to make this Gujarati Kadhi?
Major ingredients include curd (yogurt), besan (gram flour), ghee, cumin & mustard seeds, curry leaves, ginger‑green chilli paste, sugar, and salt.
3. How much curd and besan are used?
The recipe uses 2 cups of fresh curd and 5 tablespoons of besan.
4. How do you prevent the kadhi from curdling?
Always cook on medium or low flame and stir continuously when it first comes to a boil high heat can make it curdle.
5. What gives Gujarati Kadhi its sweet and sour taste?
Sugar (or sometimes jaggery) is added to balance the tanginess of the curd and create the characteristic sweet‑sour flavor.
6. Can the kadhi be made thicker or thinner?
Yes for thicker kadhi, add more besan or reduce the water; for thinner kadhi, add more water.
7. What is the tempering (tadka) used here?
The tempering includes ghee, cumin seeds, mustard seeds, curry leaves, and asafoetida (hing).
8. How long does it take to cook Gujarati Kadhi?
Preparation takes about 5 minutes, and cooking the kadhi takes about 17 minutes, with an overall time of around 22 minutes.
9. What is Gujarati Kadhi traditionally served with?
It is often served hot with khichdi, rotli (chapati), puran poli, jeera rice, or veg pulao.
10. Can the sugar be substituted or omitted?
Yes you can use jaggery instead of sugar, or omit it for a healthier/less sweet version.
If you liked this Gujarati Kadhi Recipe then also check out other recipes like:
1. Whisk Well for a Lumps‑Free Kadhi
Before cooking, whisk the curd and besan thoroughly until completely smooth. A wired whisk helps remove lumps, and you can even use a hand blender for extra smoothness.
2. Don’t Cook on High Flame
Always simmer kadhi on low to medium flame. High heat can cause the curd to curdle or separate, affecting the texture.
3. Adjust Consistency Thoughtfully
If you prefer a thicker kadhi, add a bit more besan or reduce the water slightly; for a thinner consistency, use a little more water.
4. Taste the Sweet‑Sour Balance
Gujarati kadhi is mildly sweet and tangy. If the tang is too strong, add a little more sugar or even a small pinch of jaggery.
5. Use Fresh Curd (Dahi)
Fresh, well‑set curd gives the best flavor and reduces chances of curdling. Older, overly sour curd can change the taste and texture.
6. Tempering Matters
Heat ghee before adding spices so they crackle properly and release aroma. Don’t burn the asafoetida or curry leaves — quick sauté is enough.
7. Stir Initially Continuously
In the first couple of minutes after adding the curd‑besan mix, stir continuously to avoid sticking and ensure even cooking.
8. Serve Hot for Best Flavor
Gujarati kadhi tastes best when served hot with khichdi, rotli, puran poli or rice — the warmth enhances the sweet‑sour notes.
Nutrient values (Abbrv)per plate
| Energy | 241 Calories |
| Protein | 8.2 g |
| Carbohydrates | 24.2 g |
| Fiber | 2.9 g |
| Fat | 10.1 g |
| Cholesterol | 16 mg |
| Sodium | 33 mg |
Click here to view Calories for Gujarati Kadhi
The Nutrient info is complete
Khushman
May 29, 2021, 1:04 p.m.
Excellent Taste Easy to make. Thank you.
Tarla Dalal
May 29, 2021, 1:04 p.m.
Khushman thanks for the feedback !!! keep reviewing recipes you loved.
Umesh Brahmbhat
April 6, 2021, 7:21 p.m.
Nice recipe
Tarla Dalal
April 6, 2021, 7:21 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Foodie #641484
April 4, 2021, 11:54 p.m.
Healthy Eating
April 2, 2021, 3:01 p.m.
I have converted this Kadhi into a healthier option by using low fat curds and replacing ghee with oil. Gram flour (besan) has a low GI of 27. The only unhealthy part is the sugar. Not sure how to solve that. You need to cut sugar levels in your experiment!
Manali Gawad
March 13, 2021, 6:55 p.m.
Rajesh chef indian &South indian
Jan. 17, 2021, 12:52 a.m.
Tarla Dalal
Jan. 17, 2021, 12:52 a.m.
Thanks Rajesh Chef. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Foodie #681001
Nov. 23, 2020, 11:21 a.m.
How much ml is one cup?
Dalip Kumar Kadam
Nov. 9, 2020, 10:31 a.m.
Fantastic Recipe , I just got the best one. When I posted at Gandhinagar ,Gujarat , used to have Gujarati Khadi regularly. More so I used to take piping hot 04-05 serving. It help me to get over running nose. pl share some other good recipe Thanks D K Kadam
Tarla Dalal
Nov. 9, 2020, 10:31 a.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Anuradha
Nov. 3, 2020, 3:19 p.m.
This recipe turned out excellent. Thank you for the simple step-by-step guidance.
Tarla Dalal
Nov. 3, 2020, 3:19 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Foodie #615423
Oct. 14, 2020, 3:12 p.m.
Love this recipe.
Dharmendrasinh
Sept. 27, 2020, 6:17 p.m.
Mahesh Shah
Sept. 25, 2020, 9:47 a.m.
Rob
Aug. 15, 2020, 1:03 p.m.
Now when you say one serving, I saw many time that you write one serving but how many ML or how many gram, it would be better if you are more specific.
Juhi Danani56
July 19, 2020, 4:14 p.m.
Love this recipe.
Sangeeta Agarwal
May 31, 2020, 5:15 a.m.
Rugmani
April 13, 2020, 6:31 p.m.
Tried this recipe. Everyone liked it. Had it with hit rice. Thank you so much. Will prepare it frequently
Tarla Dalal
April 13, 2020, 6:31 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Jaagdish
March 16, 2020, 11:49 a.m.
Super receipe , super taste Love it
Tarla Dalal
March 16, 2020, 11:49 a.m.
thanks for the feedback !!! keep reviewing recipes you loved.
Krupali Shukla
Sept. 7, 2019, 2:01 p.m.
This kadhi is very good and yummy
Foodie #566676
April 24, 2019, 1:51 a.m.
Excellent , Thank you very much
Lalitha
Dec. 26, 2018, 4:49 p.m.
Khadi came out very well . Every one in the family liked it so much . I am freezing this recipe for my future preparation as well.
Tarla Dalal
Dec. 26, 2018, 4:49 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep try more recipes and sharing your feedback with us.
NAZIM MURJI
Aug. 8, 2017, 9:55 p.m.
great receipe and greatly elaborated very simplified
Tarla Dalal
Aug. 8, 2017, 9:55 p.m.
Thank you for the feedback. Please keep reviewing recipes and articles you love.
Fresh Cookie
July 28, 2017, 6:10 p.m.
My husband loves it!! :)
Snehal Kapse
Sept. 2, 2016, 9:09 a.m.
I love kadhi and would love to try to make its different variations I make kadhi in the same manner as above but in addition to ginger and green I also add garlic and one more addition is dry roasted coconut powder. It really tastes awesome.
Tarla Dalal
Sept. 2, 2016, 9:09 a.m.
Hi Snehal , we are delighted you loved the Gujarati Kadhi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Pradip
June 20, 2016, 8:52 a.m.
Very nice.. I tried today... yummy _x0001F60B_
Gina morjaria
May 25, 2016, 8:51 a.m.
Hello Tarla Dalal I have picked up quite a few recipes And I tried them . They all come out very delicious and healthy. I want to subscribe your web. And I want enjoy your more recipes. Thanks a lot . Gina
Tarla Dalal
May 25, 2016, 8:51 a.m.
Thank you for your feedback. Please try more recipes and share your feedback with us.
Pooja
May 4, 2016, 7:47 p.m.
V nice n simple easy to cook ....made it when guest walked in suddenly for lunch served with rice.....
kamala raju
May 3, 2016, 7:14 p.m.
the receipe was perfect. Kadhi was very tasty
Pooja
May 2, 2016, 3:01 p.m.
V nice n simple easy to cook ....made it when guest walked in suddenly for lunch served with rice.....
Pooja
May 2, 2016, 6:46 a.m.
V nice n simple easy to cook ....made it when guest walked in suddenly for lunch served with rice.....
Nitin D.Shah
April 25, 2016, 5:12 p.m.
Nitin D.Shah
April 11, 2016, 2:52 p.m.
Please Send Me Low Calorie vegetarian diet Food Book In Surat 919825043306 919725243306
Tarla Dalal
April 11, 2016, 2:52 p.m.
Some one will call you shortly. Thanks.
Supriya
March 15, 2016, 7:05 p.m.
Simple, straightforward and comes out perfect!!!! Thank u so much for this recipe!
Pooja
March 11, 2016, 12:25 p.m.
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Esha
Feb. 2, 2016, 1:37 p.m.
Hi, i have mnay of your recipes and they are great! I do have a question, what cause kadhi to curdle, sometime. It doesnt always give the smooth texture... What might i be doing wrong?
Tarla Dalal
Feb. 2, 2016, 1:37 p.m.
Hi Esha, We are glad you like the recipes. Kadhi at times curdled if it has less besan or the besan has not been mixed well or also if boiled on a high flame and not stirred well.
Sonal Modi
Feb. 2, 2016, 9:21 a.m.
Tarla Dalal
Feb. 2, 2016, 9:21 a.m.
Hi Sonal, we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Abha Singh
Jan. 23, 2016, 8:01 a.m.
Tarla Dalal
Jan. 23, 2016, 8:01 a.m.
Hi Abha , we are delighted you loved the article on cucumbers. Please keep posting your thoughts and feedback and review the articles you have loved. Happy Cooking.
Vaishali
Dec. 1, 2015, 4:52 p.m.
Bhoomi Chhadava
Sept. 24, 2015, 1:35 p.m.
Omee
May 14, 2014, 9:24 a.m.
Foodie #667440
Dec. 28, 2013, 9:08 a.m.
I tried making kadhi but after making it boil to 10-12 mintesw, i still taste besan...what to do?
