Gujarati Kadhi Recipe

I enjoy Gujarati kadhi, which is waterier than Punjabi. I like Gujarati sweet-and-sour food. This kadhi goes well with khichdi or plain rice.

– 4 cups water – 2 cups plain yogurt – 2 tablespoons chickpea flour (besan) – 4 green chile peppers, halved lengthwise – 1 tablespoon minced fresh ginger root – 1 tablespoon white sugar, or to taste – ½ teaspoon ground turmeric – salt to taste  Tadka:  – 1 tablespoon vegetable oil – 1 tablespoon ghee – 2 dried red chile peppers, broken into piece – 1 sprig fresh curry leave – ½ teaspoon cumin seed – ½ teaspoon mustard seed – 1 pinch asafoetida powder




In a big saucepan, mix a little water, yogurt, and chickpea flour together until the mixture is smooth. 

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STEP  1 .

Gujarati Kadhi Recipe

Then, add the ginger, sugar, turmeric, and salt. Once it starts to boil, turn down the heat right away and let it cook for 5 to 10 minutes.

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To make tadka In a small pan over medium heat, melt the ghee and oil together

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 In hot oil and ghee, fry curry leaves, asafetida powder, cumin seeds, mustard seeds, and dried red chili peppers until the seeds start to pop.

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185Calories 9gFat 19gCarbs 8gProtei 

See also

Easy Baked Indian Samosas Recipe