5 Easy Steps to Make Sweet and Tangy Gujarati Kadhi

Whip up Gujarati kadhi in 5 easy steps. Light, tangy, and perfect to pair with khichdi or rice.

5 Easy Steps to Make Sweet and Tangy Gujarati Kadhi

Introduction

Gujarati Kadhi is a comforting, soul-satisfying dish made from yogurt and gram flour, flavored with curry leaves, ginger, and a hint of sweetness from jaggery or sugar. It’s light, creamy, and perfectly balanced between tangy and sweet — a staple in almost every Gujarati household.

This 5-step recipe simplifies the traditional process, giving you a delicious, lump-free Kadhi every time. Serve it with hot steamed rice or khichdi for a wholesome, homely meal that’s both nourishing and heartwarming.

Key Ingredients

• 1 cup fresh curd (slightly sour)
• 2 tablespoons gram flour (besan)
• 2 cups water
• 1 tablespoon jaggery or sugar
• 1 teaspoon grated ginger
• 1 teaspoon green chili paste
• 1 tablespoon ghee or oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 5–6 curry leaves
• 1–2 dried red chilies
• Pinch of asafoetida (hing)
• Salt to taste
• Fresh coriander for garnish

Step-by-Step Method

1. Make the Kadhi Base: In a mixing bowl, whisk together curd, besan, water, jaggery, salt, ginger, and green chili paste until smooth and lump-free.
2. Cook the Mixture: Pour the mixture into a saucepan and cook on medium flame. Keep stirring continuously to avoid curdling. Once it starts boiling, reduce heat and simmer for 10–12 minutes.
3. Prepare the Tempering: In a small pan, heat ghee or oil. Add mustard seeds, cumin seeds, curry leaves, red chilies, and hing. Let them crackle.
4. Combine and Boil: Add the tempering to the simmering kadhi and stir gently. Boil for another 2–3 minutes for flavors to blend perfectly.
5. Garnish and Serve: Sprinkle chopped coriander leaves and serve hot with steamed rice or khichdi for a classic Gujarati meal.

Watch video and learn how to make Gujarati Kadhi

Health Benefits of Gujarati Kadhi

• Probiotic-Rich: Made with curd, it supports healthy digestion and gut balance.
• Light and Soothing: Ideal for those with stomach troubles or when you need an easy, cooling meal.
• High in Protein: The combination of curd and gram flour provides plant-based protein.
• Low-Calorie Comfort Food: Perfect for detox or light eating days.

Pro Tips & Tricks to make Gujarati Kadhi

• Always whisk the curd and besan thoroughly to prevent lumps in the kadhi.
• Use slightly sour curd for the best tangy flavor.
• Keep the flame low once the mixture starts boiling to avoid curdling.
• For a richer taste, use ghee instead of oil for tempering.
• Add a few fenugreek seeds (methi dana) in the tempering for an earthy twist.

Frequently Asked Questions (FAQ)

1. Why does my kadhi curdle while boiling?

Curd curdles if heated on high flame. Always cook on medium to low heat and stir constantly to maintain a smooth texture.

2. Can I use buttermilk instead of curd?

Yes, you can use buttermilk — just adjust the besan quantity slightly (1.5 tbsp instead of 2 tbsp) as buttermilk is thinner than curd.

3. How do I make kadhi thicker?

Increase the amount of besan slightly or simmer for a few more minutes until the desired thickness is achieved.

4. Can I make Gujarati Kadhi without sugar?

Yes, but sweetness is what gives Gujarati Kadhi its signature flavor. You can reduce it to your taste or use jaggery as a natural sweetener.

5. What can I serve with Gujarati Kadhi?

Gujarati Kadhi pairs beautifully with khichdi, steamed rice, or even thepla for a light dinner. Add papad and pickle for a traditional touch.

Final Words

Gujarati Kadhi is the ultimate comfort food — tangy, sweet, and soothing. This simple 5-step recipe ensures perfect results every time, with authentic flavors straight from a Gujarati kitchen. Try it today and bring home the warmth of traditional Gujarati cooking — only on GujaratiEats.com!

Keywords: Gujarati kadhi recipe, kadhi chawal, Indian yogurt curry, easy kadhi