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Gujarati Kadhi

Updated: Feb 10, 2022

Prep Time: 5 Mins Cooking Time: 20 Mins Serves: 4


1⅓ cup Fresh Yoghurt Curd

2½ cups Water

3 tbsp Gram Flour (Besan)

½ tbsp Ghee (Clarified butter)

½ tsp Oil

1-inch Cinnamon Stick

5 Cloves

2 Sprigs of Curry Leaves

½ tsp Fenugreek Seeds

1 tsp Cumin Seeds

¼ tsp Asafoetida

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

5 Cloves of Garlic Grated

1½ tbsp Ginger Paste

1 tsp Green Chilli Paste

2 tbsp Coriander Leaves Chopped

1½ tbsp Jaggery (Gōr)

Salt to taste


  1. Take the yoghurt, water, gram flour and ¼ tsp salt beat to a smooth mixture, strain and keep aside.

  2. In a pan, add the ghee, oil, fenugreek seeds, cinnamon stick and clovers, heat this on medium heat for a minute or two.

  3. Once hot add the cumin seeds, asafoetida, ½ tsp coriander-cumin powder, curry leaves and grated garlic, sauté for 30 seconds then add the yoghurt mixture.

  4. Add the ginger paste, green chilli paste, remaining coriander-cumin powder, jaggery and salt.

  5. Now stir continuously with a whisk on high heat to prevent it from splitting.

  6. Once it comes to a boil, add the chopped coriander and simmer for 5 minutes.

  • Serve hot with rice or matar bhat.


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