Gujarati Kadhi Recipe

Kadhi is a comfort food in India. It is a spicy dish made by cooking gram flour in buttermilk. There are various versions of Kadhi in different parts of India. I have learnt this Gujarati Kadhi recipe from my mom 🙂 She is fond of Gujarati food and culture as she has grown up in Gujarat. This Gujarati Kadhi is sweet and spicy and makes for a delicious and nutritious addition to the meals. It goes very well with Khichdi. Check out the Khichdi recipe by Happily Veg 🙂 You can also serve it with Steamed rice.


Gujarati Kadhi Recipe , How to make Gujarati Kadhi
Recipe Type: Main Course
Cuisine: Gujarati
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 2-3
  • Sour Curd/ Khatta Dahi – 1 cup (I have used 170 gms packet)
  • Gram Flour/ Besan – 3 tsp
  • Water – 4 cups
  • Green Chilli/ Hari Mirch- 1 chopped
  • Curry Leaves/ Kadi Patta – 10 to 12
  • Ginger/ Adrak – 1/2 inch peeled and grated
  • Cumin seeds/ Jeera – 1/2 tsp
  • Cloves/ Laung – 3 to 4
  • Cinnamon/ Dalchini – 2 medium sized pieces
  • Asafoetida/ Hing – a generous pinch
  • Red round chillies/ lal mirch – 4 to 5
  • Jaggery/ Gud – 4 to 5 medium sized pieces
  • Coriander leaves/ Dhaniya patta – A few for garnishing
  • Ghee/ Clarified Butter – 1-2 tbsp
  • Salt/ Namak – As per taste



  1. Add the curd and gram flour to the water and blend with the help of a hand blender or traditional churner/ ravai/ ravi. Make sure there are no lumps remaining.
  2. Add green chillies, ginger, a few curry leaves, jaggery and salt.
  3. Bring this mixture to boil and let it simmer for 7-10 minutes. Keep stirring at regular intervals so that the Kadhi doesn’t overflow and spill. Keep the gas flame on low.
  4. Once the Kadhi has simmered for about 6-7 minutes, prepare the tempering/ tadka.
  5. For tempering/ tadka heat ghee in a tadka pan. Use an iron tadka pan if you have one as it will add to the taste and iron content of the Kadhi. I am using a steel tadka pan here. Once the ghee is hot, add cumin seeds and let them splutter. Add cloves, cinnamon, curry leaves and stir for a few seconds. Add red chillies and stir till they start turning brown. Next add the asafoetida/hing and immediately put off the gas flame.
  6. Pour the tempering on the Kadhi immediately. You can use a lid while pouring the tadka on the Kadhi so that the tempering doesn’t spill over. Let it boil for 1-2 more minutes.
  7. You will see that the consistency of the Kadhi has become a bit thick. Put off the gas flame.
  8. Garnish with coriander leaves before serving.
  9. Our Gujarati Kadhi is ready to be served.


Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18