Gujarati Kadhi is a signature recipe of Gujarati cuisine that is mild and lighter gravy prepared with yogurt and besan mix.
Gujarati Kadhi
Kadhi – this yogurt based dish is one among the signature recipes of India, and there are many kadhi varieties based on the region. Be it Sindhi kadhi or Punjabi kadhi each and every kadhi has its own and unique ingredients. Today I am going to share the Gujarati Kadhi recipe, and Gujarati Thali is incomplete without this simple kadhi.
It is comparatively lighter than the Punjabi kadhi, and all you need is some day to day spices, gram flour, and yogurt to prepare this exotic recipe.
Gram Flour or Besan
Gram flour or besan or chickpea flour is a quintessential ingredient in Gujarati cuisine. This flour is one of the key elements in Dhoklas, muthias, khandvis, kadhis, theplas, sev and many other sweet delicacies too.
Gujarati Cuisine
I learned a lot about this cuisine via the fantastic series “Raja Rasoi Aur Anya Kahaniyaan.” Err I should say, I learned not only about Gujarati cuisine but also about the other ten cuisines that they telecasted in season 1. I am eagerly waiting for the season 2 episodes of the series on Netflix. Between if you are a foodie like me, don’t miss the series. :-)
More Traditional Gujarati Recipes
I have already posted a couple of traditional Gujarati recipes on my blog. It’s been a long time since I posted any new recipe from this favorite cuisine of mine. So after posting back to back instant pot recipes, I decided to post this traditional recipe. :-)
Can you believe that this can be prepared in less than 25 minutes? Isn’t that great, especially during weekdays? A bowl of rice with this delicious kadhi sure will satiate your tummy and your taste buds.
Without any further ado, here is simple Gujarati Kadhi recipe.
Gujarati Kadhi Recipe
Ingredients:
- Besan / ChickPea Flour – 2 heaped tbsps.
- Yogurt – ½ cup (I used Greek yogurt)
- Water – 1 cup + 1 cup
- Curry leaves – 1 strand
- Chopped Cilantro – 2 tbsps
- Green chili – 1
- Chopped Ginger – 1 tsp
- Ghee – 2 tsps
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Cloves – 3
- Cinnamon stick – 1-inch piece
- Hing – ¼ tsp
- Salt – 1 tsp
- Sugar – 2 tsps
Prep – Work:
- Slit the green chili into two or chop them into small pieces.
- Chop the ginger and cilantro and set aside the other required ingredients.
- Mix the yogurt, besan with 1 cup of water and whisk well. You can use a hand blender to mix them all together. Make sure there aren’t any lumps.
Steps:
- Heat the kadai and add ghee.
- Once the ghee is hot, add the mustard seeds, cumin seeds, methi seeds and hing.
- As they start to splutter, add the cloves, cinnamon stick, curry leaves, green chili and ginger and sauté for a minute.
- Then reduce the heat to low and add the yogurt-besan mix.
- Add salt, sugar and the remaining 1 cup of water.
- Mix it well and let it simmer for about 7 to 10 minutes over low heat.
- Then, add the chopped cilantro and mix well. Turn off the heat, and that’s it.
- Kadhi is ready. Serve hot with roti or rice.
Notes:
- Usually, turmeric is not added for this Gujarati kadhi, but given the health benefits, a pinch can be included.
- I love the flavor of cinnamon and cloves, and it adds a nice flavor to this kadhi. But I have tried without them also.
- Tempering can be done with oil instead of ghee.
- Depending upon the sourness of yogurt, adjust the salt, sugar and green chili. I used Greek yogurt it was not sour at all.
- You can add veggies like we do in mor Kuzhambu and make it healthier.
Gujarati Kadhi
Ingredients
- 2 tbsps Besan / ChickPea Flour
- ½ cup Yogurt I used Greek yogurt
- 1 cup Water + 1 cup
- 1 strand Curry leaves
- 2 tbsps Chopped Cilantro
- 1 Green chili
- 1 tsp Chopped Ginger
- 2 tsps Ghee
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Fenugreek seeds
- Cinnamon stick 1-inch piece
- ¼ tsp Hing
- 1 tsp Salt
- 2 tsps Sugar
Instructions
Prep – Work
- Slit the green chili into two or chop them into small pieces.
- Chop the ginger and cilantro and set aside the other required ingredients.
- Mix the yogurt, besan with 1 cup of water and whisk well. You can use a hand blender to mix them all together. Make sure there aren’t any lumps.
Steps
- Heat the kadai and add ghee.
- Once the ghee is hot, add the mustard seeds, cumin seeds, methi seeds and hing.
- As they start to splutter, add the cloves, cinnamon stick, curry leaves, green chili and ginger and sauté for a minute.
- Then reduce the heat to low and add the yogurt-besan mix.
- Add salt, sugar and the remaining 1 cup of water.
- Mix it well and let it simmer for about 7 to 10 minutes over low heat.
- Then, add the chopped cilantro and mix well. Turn off the heat, and that’s it.
- Kadhi is ready. Serve hot with roti or rice.
Notes
- Usually, turmeric is not added for this Gujarati kadhi, but given the health benefits, a pinch can be included.
- I love the flavor of cinnamon and cloves, and it adds a nice flavor to this kadhi. But I have tried without them also.
- Tempering can be done with oil instead of ghee.
- Depending upon the sourness of yogurt, adjust the salt, sugar and green chili. I used Greek yogurt it was not sour at all.
- You can add veggies like we do in mor Kuzhambu and make it healthier.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I love Gujju food and we make this Kadhi often with Khichdi.
same pinch.. me too totally love gujju food. Yet to try that khichdi combo. I just had it with rice. ;-)
I don’t know y my amma call this Bombay chutney.. yummy?
Yeah ma.. but bombay chutney la veggies add pannuvom. I don’t think we add curd or atleast my mom doesn’t. I posted that version here.. https://www.vidhyashomecooking.com/2016/07/22/manjal-sambar-a-quick-tiffin-sambar-with-besan/