Gujarati Kadhi is a sweet and sour Indian soup made from yogurt and besan (chickpea flour) and is the perfect accompaniment to a typical Gujarati Thali. This easy and simple Gujarati kadhi recipe has been in our family for generations and gives perfect results every time.
Why not treat yourself to a wholesome meal of Gujarati kadhi khichdi or kadhi bhaat, which is perfect for the whole family.
- What is Kadhi?
- Must haves for Proper Gujarati White Kadhi
- Gujarati Wedding Kadhi
- Ingredients
- How to make Sweet Gujarati Kadhi with Step by Step Images and Video Recipe
- How to make Vegan Kadhi
- Serving Suggestion
- Pro Tips
- Storage instructions for Kadhi
What is Kadhi?
Kadhi is a gram-flour dish, that is a staple in every Indian household. It is a thick gravy based recipe that is prepared with sour yogurt, gram flour and basic spices.
While in the western state of Gujarat, the traditional Gujarati kadhi is white and slightly sweetened by jaggery or sugar. It is also thinner compared to Punjabi kadhi.
Gujarati kadhi uses ghee and cumin seeds in the vaghar/tempering stages and has whole spices. A must ingredient is curry leaves.
This kadhi is different from Kathiyawadi Kadhi which includes garlic and turmeric powder in the recipe.
Gujarati Mango Kadhi or Aamras Kadhi is a delicious summer time variant. Mango Pulp whether fresh or tinned is added to the Gujarati kadhi for a fruity flavour.
Gujarati Kadhi with Garlic
If you want to make Kathiawadi style Kadhi instead of this version, the recipe adjustment is easy. Kathiawadi Kadhi is made with garlic and sometimes also has powdered peanuts added to it.
Add a clove of minced garlic along with the green-chillies and ginger in this recipe.
Spring Onion Kadhi is another delicious kadhi and this one is made with spring onions. It is perfect with rice or Bajri na Rotla .
Bhinda ni Kadhi is a Gujarati kadhi variation made with okra (bhindi), spring onion and garlic.
Fulwadi ni Kadhi is not strictly a known recipe but one that my Granddad used to make using Masala Fulwadi. This one is comfort in a bowl.
Peanut, Potato Farali Kadhi is a great option during religious fasts or vrat.
Must haves for Proper Gujarati White Kadhi
For kadhi to be classed as “Gujarati” it must be:
- white in colour
- made with curry leaves
- sweet – either sweetened with jaggery or sugar (after all sweet and spicy is the hallmark of good Gujarati food)
- thin – Gujarati kadhi is thin rather than thick Punjabi kadhi
- no red chilli powder, only green chilies-ginger and dried red chilli for heat
- no mustard seeds, cumin seeds tempering only
- made with ghee rather than an oil tempering
Gujarati Wedding Kadhi
Jain weddings will typically serve this Gujarati Kadhi with a matar pulao (green peas rice)
Ingredients
In the recipe, a yogurt and gram flour mix is tempered with hot oil, spices then simmered and sweetened with jaggery.
Here is everything you will need, plus ingredient substitute ideas.
Yogurt – for creamier tasting kadhi I recommend full-fat plain but sour yogurt, we usually use Greek yogurt.
If you want a tartness to your kadhi (this is more authentic tasting) then use a sour yogurt like the desi natural yogurts that are found in the World Food sections or in South Asian grocery stores.
You could also use Ayran which is a sour Turkish yogurt drink.
Gram flour – this is chickpea flour and is also known as besan. Different types of gram flour are avaliable but you will need fine gram flour variety. It is easily available in supermarkets, health shops, and Indian groceries. It is also called chana no lot in Gujarati.
Ginger and Green chilli – fresh ginger and green chillies are best and have such a wonderful smell and taste. You can crush them in a blender or grinder.
IMPORTANT – Check the strength of your green chillies before deciding how much to add in your recipe – remember kadhi should not be too spicy as it is a side for a spicier meal. I check by smelling the crushed mixture before deciding how much to add.
Often one batch of green chillies bought from the store is mild and then the next is fiery hot!!! It’s a bit like green chilli roulette.
Jaggery – to sweeten the kadhi. Although white jaggery is often avoided as it is refined, white gor goes best in this kadhi. Desi gor/gur has darker in colour and gives a molasses type flavour to kadhi.
If you do not have jaggery, use white sugar.
Fat – for traditional kadhi use desi ghee for tempering. You can use olive pomace oil or sunflower oil as a substitute.
Spices – cumin seeds, methi seeds, dried red chilli, cloves and cinnamon bark.
Curry leaves – also known as Kari Patta and are a must for this recipe, as so many wonderful flavours impart from this ingredient. Fresh curry leaves are the best, but frozen or dried will work too.
They can be found in South Asian grocery stores. You can store your curry leaves in a jar still attached to the stalk in the fridge for a few weeks.
Freshly chopped coriander – for garnish, added prior to serving.
How to make Sweet Gujarati Kadhi with Step by Step Images and Video Recipe
(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)
- In a bowl whisk yogurt and besan ensuring that you remove any lumps of the flour.
- Add water to the mixture and whisk again. To make it easier to whisk add the water a bit at a time.
- Add the green chilli and ginger and mix.
- Heat ghee in a heavy bottom pan
- Add whole spices once the ghee is hot. Allow the spices a moment to crackle before pouring over the yogurt mixture.
- Pour more water to thin out the kadhi.
- Add the curry leaves and salt. Adding salt at this early stage prevents the kadhi from splitting.
- Bring it to a steady boil. Keep the heat low-medium at the beginning and then it can be increased to a medium heat.
- Simmer for 10-12 minutes and stir occasionally.
- Garnish and serve hot
How to make Vegan Kadhi
For dairy-free kadhi, use non-dairy yogurt such as soya instead of regular dairy yogurt.
Replace ghee with vegetable ghee or oil and if using sugar to sweeten the kadhi make sure it is suitable for vegans.
Serving Suggestion
This easy and quick kadhi goes so well with the other Gujarati dishes.
For a typical Gujarati style meal, serve with Soft and round Gujarati Rotli , Rasadar Kala Chana Nu Saak (black chickpea curry) Tuver ( Pigeon Peas Curry Gujarati style ) or Mag Ni Chutti Daal (dry yellow moong daal).
Serve alongside with Kobi Bateta Nu Saak (cabbage and potato curry), Gujarati Bharela Raviya (stuffed eggplant), or Stuffed okra with coconut and coriander.
Make a lip-smacking combination by pouring it on Suka Meva Pulao , Green Peas and Mint Pulao , Coconut Almond Rice , Indian Winter Vegetable Pulao , or my Nanima’s Green Peas and Potato Rice Pilaf.
When a Gujarati thali is prepared for a big feast, serve along with this kadhi a platter of Patra as farsan and Shrikhand as a dessert.
I love this kadhi with Mixed dry fruits and Nuts Puran Poli , Ringan Valor Nu saak and Khada Masala Rice.
Pro Tips
Stir the kadhi continuously whilst it is cooking to prevent splitting and
Add coriander just when serving to prevent it from wilting and turning slimy in the kadhi. The coriander will remain vibrant green!
For speedy kadhi making and you own a hand blender, you can whizz up the besan, water, fresh ginger and green chillies all in one. This means you do not have to use a separate kitchen appliance to make crushed ginger-green chilli paste.
If you do prepare Shrikhand by draining the water from the yogurt, use that water in making this Kadhi.
Do not add less gram flour than the recipe states or else the yogurt may split while cooking. Add salt straight away to prevent the yogurt splitting. Adding salt at the end of cooking may cause the kadhi to split. Stir the kadhi continuously to begin with to allow the ingredients to thicken and emulsify. Cook kadhi at a lower heat to begin with as overheating can cause the yogurt to split. Once the kadhi is looking more stable, you can increase to a medium-high heat to finish off cooking.
Firstly take the kadhi off the heat. Make a thin lump free paste of besan and water, add to the kadhi and cook again whilst continuously stirring.
Storage instructions for Kadhi
In the fridge, kadhi will last for around 4-5 days. It should be stored in the fridge as soon as it cools down.
Gujarati kadhi stores well and stays fresh in the fridge for 4-5 days in an airtight container.
Once it is totally cooled down, store it in a freezable container. Store it up 4-6 weeks.
If it is frozen, leave it on the worktop at room temperature to thaw then reheat in a pan on the stove top, bring it to boil so it mixes so well again. If the kadhi is refrigerated, either microwave to reheat or warm on the stove.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Gujarati Kadhi (traditional recipe)
Ingredients
Kadhi
- 500 ml Yogurt Sour -Curd-Dahi
- 2-3 tbsp Gram Flour Besan
- 1 tbsp Green chillies crushed
- 1 tbsp Ginger crushed
- ¼ cup Jaggery or sugar
- Few curry leaves
- Freshly chopped coriander
- Salt to taste
Vaghar – tempering
- 2-3 tbsp Ghee
- ½ tsp Cumin seeds
- 1 Dry red whole chili
- 2-3 Cloves laving
- ½ inch Cinnamon stick taj or dal chini
- ¼ Tsp Methi seeds
Instructions
- Mix gram flour, yogurt and 1/4 cups of water.
- Mix with the hand blender or egg whisk and make a very smooth paste.
- Add chilli-ginger paste.
- Meanwhile, prepare heat ghee and oil in a pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds.
- Pour the mixture in a pan.
- Add 1 cup water and
- Add curry leaves, jaggery, salt and put on a low flame and bring it to boil.
- Do not boil for a long time but to simmer it on a low heat for a lesser time.
- Garnish with fresh Coriander leaves.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2010.
Gujarati Kadhi (traditional recipe)
Ingredients
Kadhi
- 500 ml Yogurt Sour -Curd-Dahi
- 2-3 tbsp Gram Flour Besan
- 1 tbsp Green chillies crushed
- 1 tbsp Ginger crushed
- ¼ cup Jaggery or sugar
- Few curry leaves
- Freshly chopped coriander
- Salt to taste
Vaghar – tempering
- 2-3 tbsp Ghee
- ½ tsp Cumin seeds
- 1 Dry red whole chili
- 2-3 Cloves laving
- ½ inch Cinnamon stick taj or dal chini
- ¼ Tsp Methi seeds
Instructions
- Mix gram flour, yogurt and 1/4 cups of water.
- Mix with the hand blender or egg whisk and make a very smooth paste.
- Add chilli-ginger paste.
- Meanwhile, prepare heat ghee and oil in a pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds.
- Pour the mixture in a pan.
- Add 1 cup water and
- Add curry leaves, jaggery, salt and put on a low flame and bring it to boil.
- Do not boil for a long time but to simmer it on a low heat for a lesser time.
- Garnish with fresh Coriander leaves.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This homemade madras curry powder is full of flavour and will elevate your Indian dishes. With my handy tip it’s so easy to customise it to suit your spice tolerance.
There’s nothing like a homemade spice blend to transform everyday recipes. Our family’s Gujarati chai masala is the only one I’ll add to my tea!
I’ve tried plenty of shop-bought Madras Curry Powder over the years, but I always find them either too mild or too heavy on one note. Making it at home means I can adjust the chilli to my taste.
Once you’ve made this version, you’ll notice how much fresher and more balanced it tastes compared to the packet mixes.
Despite the name, Madras Curry Powder isn’t a traditional Indian household blend. It was popularised in Britain, loosely inspired by the spicier dishes from South India. What sets it apart from mild curry powder is the use of chilli, which gives that signature fiery kick and deep orange-red colour.
My tip for customisation: I always use Kashmiri chilli powder as the base because it gives that gorgeous red colour without piling on the heat. If I want it spicier, I simply add a touch of hot red chilli powder or cayenne. This way you get the classic Madras look every time, and you can easily dial the heat up or down to suit whoever you’re cooking for.
Just look at that colour!
Ingredients notes
Full measurements can be found in the recipe card below where you can also leave a star rating
You can buy whole spices or the pre-ground version of each Indian spice. In my recipe, I have used a mix of whole spices which I have toasted and ground and used some pre-ground powders.
The important thing to note is: if you are using whole spices, toast them first.
Some supermarkets may keep some of these food items but you may have to pay a visit to a South Asian grocery store for all ingredients.
Coriander and cumin – either use the whole toasted cumin seeds and coriander seeds (my preference for fresher flavour) or use pre-ground dhana jeeru (coriander & cumin powder)
Kashmiri chilli – either use dried kashmiri chilli or kashmiri red chilli powder. Kashmiri chili is mild but has a vibrant red colour. It is mild enough that you can use cayenne pepper as a substitute. Do not sub in a spicier red chili powder unless you can handle the heat!
Turmeric – use ground turmeric powder
Bay leaf – if I have Indian tej patta (with its subtle cinnamon flavour), I’ll use that. Otherwise, a regular bay leaf works well to add background warmth.
Cinnamon – I’ve tried the recipe with either cinnamon powder or cinnamon bark/cassia bark and both work well
Fenugreek seeds – also known as methi seeds. They add that unmistakable “curry house” flavour. Raw, they can be bitter, but lightly toasting them softens the edge and balances the blend. A little goes a long way.
Fennel seeds – one of my favourite additions. They bring a gentle sweetness and liquorice note that really shines through in tomato-based curries.
Mustard – you will need black mustard seeds. I like to toast the mustard seeds until they pop to tease out their flavour.
Black pepper – use either black peppercorns or black pepper powder.
Gram flour – my little trick for helping the powder cling to ingredients when you’re cooking. It also absorbs any extra oil or moisture, making the spices toast more evenly in the pan.
Sometimes I’ll add dried curry leaves if I know I’ll be using the powder mainly for South Indian dishes.
How to use Madras Curry Powder
Madras powder is used the same way as mild curry powder in Indian recipes. Like many spice mixes, it is added during the cooking stage. You can use madras curry powder when you want to make your dishes extra hot.
I usually use mild curry powder in my Vegan Mulligatawny Soup but to make it spicier, try this madras curry power instead!
Add a dash to mayo – its a great way to add a burst of flavour to your regular condiments. Serve this mayo with Air Fryer Indian Potatoes .
Storage
Spices and homemade masalas are best stored in a dark cool place in an airtight container.
An airtight jar made with glass is my personal favourite! The tight seal prevents exposure to air which usually causes spices to loose their flavour and potency too quickly. The powder also clumps together. Keeping the spices in a dark place helps them last a long time.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Hot Madras Curry Powder
Equipment
- 1 Frying pan
- 1 Blender
Ingredients
Whole Spices
- 1 teaspoon mustard seeds black/brown
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 bay leaf
Spices Powders
- 2 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon red chilli powder kashmiri
- 1 teaspoon black pepper powder ground
- 1 teaspoon cinnamon powder
- 1 tabslespoon gram flour besan
Optional
- 4-6 curry leaves
- ½ teaspoon green cardamom powder
- ½ teaspoon garlic powder/granules
Instructions
- First dry roast all the whole spices in a frying pan for 2-3 mins over medium low heat. 1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds, 1 teaspoon fennel seeds, 1 bay leaf
- Turn off the heat, remove the spices in to another plate or bowl.
- Allow to cool down completely.
- Than, transfer them to a spice grinder or grinder jar & grind to a fine powder.
- Transfer from the blender into a bowl.
- Add all the spices powders along with gram flour and mix well. 2 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon red chilli powder, 1 teaspoon black pepper powder, 1 teaspoon cinnamon powder, 1 tabslespoon gram flour
- Store right away in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
