Gujarati Kadhi : A kadhi with a difference

Gujarati Kadhi

Kadhi is a yogurt gravy with a little bit of chickpea flour, tempered with some spices. There are different versions of kadhi in each and every state of India – Gujarati kadhi, Punjabi kadhi, Rajasthani kadhi etc.

Gujarati kadhi is spicy but has with a mild sweetness. The use of sugar/ jaggery makes this Gujarati kadhi different from other kadhis. We really love this comforting kadhi !

This post of mine covers one of my killer combinations – Gujarati kadhi with Laccha parantha; trust me it is a very simple but a killer..try it !!

The ingredients for Gujarati Kadhi are:

  1. Yogurt : 1 cup
  2. Chickpea flour (Gramflour/Besan) : 1/4 cup
  3. Oil / Ghee (Clarified butter) : 1 Tbsp
  4. Cumin seeds : 1/4 tsp
  5. Mustard seeds (Rye) : 1/4 tsp
  6. Fenugreek seeds (Dana methi) : 1/4 tsp
  7. Curry leaves : 6-7
  8. Asafoetida : a pinch
  9. Green Chilli : 2 (chopped)
  10. Ginger : 1/4 tsp (grated)
  11. Turmeric Powder : 1/4 tsp
  12. Red Chilli Powder : 1/4 tsp
  13. Sugar/Jaggery : 1/2 tsp
  14. Fresh Coriander leaves : 1 Tbsp
  15. Salt : to taste
  16. Water : 3 cup

Method :

Take yogurt in a bowl and add chickpea flour; mix them properly so that there are no lumps. Then add water and mix well.

Heat oil/ghee in a pan and temper with cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafoetida, turmeric powder, green chilli and ginger. Sauté for a min and then add the yogurt- chickpea mixture into it. Keep the flame on high and stir continuously till it boils.

When the mixture boils then add salt, sugar, red chilli powder and coriander leaves. Keep the flame low and cook it for 15 min; stir occasionally in between. Now the spicy and condimental Gujarati kadhi is ready !

Enjoy this amazing kadhi with Laccha-parantha like I did or you can serve this kadhi with chapati, parantha or rice.

Gujarati Kadhi with whole wheat Laccha Parantha

Insider Tips / Finer Points :

* To prevent yogurt from separating when heated, don’t forget to stir continuously until mixture boils.

* You can add more water for your desired consistency of kadhi.

10 thoughts on “Gujarati Kadhi : A kadhi with a difference

  1. Pingback: Whole Wheat Laccha Parantha | cookingwidjoy

  2. Thanks a lot Deepthi…glad you liked my recipes n blog 🙂
    If you like you can follow my blog through your email id then you will get all my recipes staright in your inbox 🙂



  3. Pingback: Chile ki Sabji ( chickpea flour savoury pancakes in yogurt based gravy) | cookingwidjoy

  4. Pingback: Spinach Flat Bread (Palak Parantha) | cookingwidjoy

  5. Pingback: Spinach Kadhi / Kadhi Palak (spinach curry with yogurt sauce) | cookingwidjoy

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