Gujarati Kadhi ( ગુજરાતી કઢી ) Recipe | Sweet & Sour Yogurt Soup

Introduction of Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]. Let’s talk about the soul-soothing Gujarati Kadhi. Unlike its thicker, spicier Punjabi cousin, this kadhi is a light, soupy, and beautifully white curry made from yogurt (dahi) and gram flour (besan). Its defining feature is its amazing ‘khatta-mitha’ (sour and sweet) taste, achieved with a delicate balance of yogurt, jaggery, and spices. It’s a simple, elegant, and incredibly comforting dish.
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Fun Facts about Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup].

• The tempering (vaghar) is key! A hot tempering of ghee, mustard seeds, cumin seeds, cloves, and curry leaves is poured over the kadhi at the end, making it sizzle and releasing a heavenly aroma.
• Gujarati Kadhi is traditionally thinner than other Indian kadhis, almost like a flavorful soup.

Traditional Value of Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]. Gujarati Kadhi is the heart of a traditional thali. It’s a dish that signifies a complete, balanced, and satisfying meal. It’s often served at weddings and festive feasts as a cooling and digestive counterpart to richer, spicier dishes. It represents the grace and subtlety of Gujarati cuisine.

Why People Love to Eat Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]? People absolutely adore its unique flavor profile. The combination of sweet and sour is perfectly balanced, making it incredibly refreshing. It’s light on the stomach and feels very soothing to eat. The aromatic tempering adds a wonderful depth of flavor. It’s the kind of dish that makes you feel good from the inside out.

When People Eat Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]? This is a year-round staple, but it’s especially wonderful during the hot summer months because of its cooling properties. It’s a must-have part of a weekend or festive lunch.

Which Other Dish or Foods Complement Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]? Gujarati Kadhi is almost always eaten with steamed rice. The combination of ‘Kadhi-Bhaat’ (kadhi and rice) is legendary comfort food. It also pairs beautifully with vegetable pulao or moong dal khichdi. A dry vegetable stir-fry (‘shaak’) on the side makes the meal complete.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]?

• A perfect meal plan for many is, “Aaj to Kadhi-Bhaat j joiye.” (“Today, I only want Kadhi and Rice.”).
• When the kadhi is perfect, you’ll hear, “Kadhi no swaad ekdam ghad-chatto mast chhe!” – “The kadhi’s sweet and sour taste is just amazing!”

FAQ about Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup]?

• Why does my kadhi sometimes curdle or split? This usually happens if the yogurt is too sour or if the heat is too high. The trick is to cook the kadhi on a low, gentle flame and to stir it continuously until it comes to a boil. Also, mixing the besan and yogurt well before heating is crucial.
• Can I add pakoras (fritters) to it? While the Punjabi Kadhi is famous for pakoras, the traditional Gujarati Kadhi is usually served plain to keep it light. However, nobody’s stopping you from adding some if you like!

Recipe of Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup] | જાણો Gujarati Kadhi (ગુજરાતી કઢી) [Sweet & Sour Yogurt Soup] બનાવવાની પરફેક્ટ રીત

Gujarati Kadhi

Gujarati Kadhi is a light, soupy, and comforting yogurt-based curry. Unlike its North Indian counterpart (Punjabi Kadhi), it is thin in consistency, does not contain pakoras, and has a distinctive sweet and sour taste. It is made from sour yogurt and gram flour (besan), tempered with whole spices, and often sweetened with jaggery or sugar.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Course: Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups sour yogurt dahi
• 2 tablespoons gram flour besan
• 3 cups water
• 1 tablespoon ginger-green chili paste
• 1-2 tablespoons jaggery or sugar
• Salt to taste

For Tempering (Tadka):

• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 4-5 cloves
• 1- inch cinnamon stick
• 2-3 dried red chilies
• A few curry leaves
• A pinch of asafoetida hing

Garnish:

• Chopped fresh coriander leaves

Equipment

• Heavy-bottomed pot or pan
• Whisk
• Small pan for tempering (tadka)

Method

 

1. In a pot, take the sour yogurt and gram flour. Whisk them together until you have a
2. smooth, lump-free paste.
3. Gradually add the water, whisking continuously, to form a thin, buttermilk-like mixture.
4. Add the ginger-green chili paste, jaggery/sugar, and salt. Mix well.
5. Place the pot on medium heat and bring the mixture to a simmer, stirring continuously.
6. Continuous stirring is crucial to prevent the yogurt from curdling.
7. Once it starts simmering, reduce the heat to low and let it cook for 10-12 minutes.
8. Prepare the tempering: While the kadhi is simmering, heat ghee or oil in a small tadka
9. pan.
10. Add mustard seeds and cumin seeds. When they crackle, add the cloves, cinnamon,
11. dried red chilies, and curry leaves. Finally, add the asafoetida.
12. Pour the hot tempering immediately into the simmering kadhi.
13. Stir well and let it cook for another minute.
14. Garnish with fresh coriander and serve hot with steamed rice, khichdi, or pulao

Notes

● Using sour yogurt is key to the authentic taste of Gujarati Kadhi. If your yogurt isn't sour,
you can leave it out at room temperature for a few hours.

● The consistency should be thin and soupy, not thick like a dal.