Gujarati Kadhi

Packed with aromatic spices and a kick of heat this sweet and tangy yogurt based gravy dish makes comforting lunch. Best to enjoy this creamy kadhi with steamed basmati rice.


Serves 4

  • 4 tbsp gram flour (besan)
  • 1 cup yogurt (curd)
  • 1 tsp chili-ginger paste (1-2 chilies and piece of ginger)
  • 2 curry leaves
  • 1 tbsp sugar
  • 2 tbsp chopped coriander
  • salt to taste
  • 2-3 cups of water

For Bagaar:

  • 1 tsp cumin seed
  • ½ tsp mustard seeds
  • pinch of asafetida
  • 1 red chili
  • 2 tsp oil
  • 1 tsp onion seeds

How to make Gujrati Kadhi:

  1. In a bowl mix the gram flour, jogurt and 2 cups of water. Whisk everything to a smooth consistency. There should not be any lumps in this liquid mixture.
  2. Add chili-ginger paste, sugar, salt and put into the boil.
  3. Add the mixture to a cooking pot and cook stiring gently for 15-20 minutes on low/ medium heat.


  1. Heat oil and fry cumin and mustard seeds until brown. Add asafetida and red chili.
  2. Next, add the bagaar to the kadhi and cook for a few minutes.
  3. Sprinkle with coriander leaves.

Serve it with hot boiled rice.


  1. Try to use a thicker and sour yoghurt.
  2. You can add a pinch of anchor powder.
  3. Don't skip curry leaves, as you will know that something is missing from the kadhi.
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