Recipe : Gujarati Kadhi / How to make kadhi in gujarati style

Priya Joshi | Jan 6, 2016 |

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Another famous Recipe from the land of Gujarat.I am a very big foodie that you already know.I am sharing my love through this blog and I don't have any words to explain- how much i am enjoying to share my recipes and my love with you all.
Gujarati Kadhi is the recipe serve with Khichadi. We love Touch of sweetness in our recipes so This recipe is Sweet and sour in taste.

It is Also Spicy because of spicy green chilies.Kadhis are perfect for summers because they are cooling but I like kadhis in winter as well.
Kadhi is the most versatile recipe because different region in india have their own version of kadhi like punjabi kadhi with pakora, Maharashtrian Kadhi ,Rajasthani Kadhi etc..
to the all those who do not know, kadhi is a yogurt based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices.
the gujarati kadhi is a light dish, but the punjabi kadhi pakora is not a light one…. it can be a bit heavy if you have too much of it.. what with all the pakoras simmered in the thick yogurt gravy .
this gujarati kadhi recipe is a quick recipe and within 20 minutes your gujarati kadhi will be ready. there are no pakoras in this recipe. but if you want you can add some pakoras or boondi to the kadhi. the kadhi is excellent with basmati rice, Khichadi or soft phulkas. vegans can make it with cashew yogurt(i wil upload recipe soon).
I shared kathiyawari dinner menu post before on this blog and i serve this kadhi with khichdi there.
You can check Trip to kathiyawar - Lunch/Dinner Menu.

You may Like Other Gujarati Recipes - Sev tamatar Subji, Patarveliya/Patra,Moong dal Khichadi

Recipe Details below:

   Recipe Gujrati Kadhi-how to make gujarati kadhi

Prep Time :5 min
kadhi-gujrati Cook Time : 15 min
Total Time : 20 min
Main Ingredient : buttermilk
Serves :2
Cuisine : Gujarat

Ingredients for kadhi:
  • Butter milk /Chaach - 2 + 1/2 cup
  • Besan / Gram flour - 1 to 1.5 tbsp
  • Green Chili - 2 nos
  • Ginger paste - 1 tsp
  • Juggery - 1 tbsp
Ingredients for tempering:
  • Salt - to taste
  • Oil - 1 tbsp
  • Dry red chili - 2 nos
  • Curry leaves - 5 nos
  • Mustard seeds - 1 tsp
  • Asafoetida - a pinch
  • Cumin seeds - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Cinnamon stick - 1/2 inch
  • Turmeric Powder - a pinch
  • Red chili powder - a pinch
  • Fresh Coriander leaves - for garnishing
  1. Mix the chickpea flour/besan, ginger-garlic paste, yogurt, sugar and salt with water.
  2. beat to a smooth mixture.avoid lumps.
  3. fry all the ingredients meant for tempering.
  4. add the yogurt-water mixture.Add salt,turmeric powder and red chili powder.
  5. give a boil first and then simmer for 5 minutes more.
  6. continue to stir in between to avoid lumps from getting formed.
  7. Garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or Khichadi.
  • You can avoid turmeric powder and red chili powder. I add because i want to make it more spicy.
  • You can sugar instead of juggery.
  • Follow the measurements for besan and buttermilk.
  • If you don't have Buttermilk ready,Just take 1 cup yogurt and 2 cups water, mix them well.


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Bonjour & welcome

authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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