By Kaushik Brahmakshatriya

Published On 20 June 2026.

Gujarati Kadhi Recipe

Gujarati Kadhi is one of the most beloved and iconic dishes in Indian vegetarian cooking. Unlike its North Indian counterpart, which tends to be thick and heavy, Gujarati Kadhi is known for its thin, silky consistency and a wonderful trio of flavors — sweet, tangy, and mildly spicy all at once. Made with sour yogurt, gram flour (besan), and a fragrant tempering of whole spices, this dish transforms simple pantry ingredients into something deeply satisfying and soul-warming.

Traditionally served with steamed rice or khichdi, Gujarati Kadhi is a staple in every Gujarati household, especially during summer months when yogurt-based foods are both cooling and nourishing. The small addition of sugar or jaggery gives it a distinct sweetness that sets it apart from all other regional kadhi preparations in India.

Ingredients Required

Main Ingredients for Gujarati Kadhi (Serves 4)

Tempering (Tadka) Ingredients

Tadka Ingredients for Gujarati Kadhi

Step-by-Step Cooking Method

Step 1 – Prepare the Kadhi Base:

In a deep bowl, whisk together sour yogurt and besan until completely smooth with no lumps. Gradually add 3 cups of water and whisk again to form a thin, lump-free mixture. Add turmeric, salt, sugar or jaggery, grated ginger, and slit green chillies. Mix well.

Step 2 – Cook the Kadhi:

Pour this mixture into a heavy-bottomed pan or kadai. Place on medium-low heat and stir continuously in one direction to prevent curdling. This is the most critical step — never stop stirring until the kadhi comes to a full boil. Once it boils, reduce the flame to low and let it simmer for 12–15 minutes, stirring occasionally, until it slightly thickens and the raw besan smell disappears completely.

Step 3 – Prepare the Tadka:

Heat ghee in a small tempering pan. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chillies, curry leaves, hing, cloves, and cinnamon. Let everything sizzle for 30 seconds on medium heat until richly aromatic.

Step 4 – Combine and Finish:

Pour this hot tadka directly into the simmering kadhi. Stir gently, cover, and let it rest for 2 minutes so the flavors infuse deeply. Adjust salt and sugar as needed. Serve hot.

Nutritional Overview

Approximate Nutrition Per Serving

Pro Tips for Perfect Gujarati Kadhi

• Always use slightly sour, full-fat yogurt for authentic flavor. Fresh sweet curd will not produce the right taste.
• Stir the kadhi continuously during cooking — stopping midway can cause it to curdle.
• Do not skip the sugar or jaggery. This sweetness is what defines genuine Gujarati Kadhi.
• Adding a few kokum petals is an optional but traditional variation in coastal Gujarati cooking.

Frequently Asked Questions (FAQ)

Q1. Why is Gujarati Kadhi sweeter than other kadhis?

Gujarati cuisine traditionally balances sour, sweet, and spicy flavors in most dishes. The addition of sugar or jaggery is intentional and defines the Gujarati cooking style, making it distinctly different from Punjabi or Rajasthani Kadhi.

Q2. Can I make Gujarati Kadhi without ghee?

Yes, you can substitute ghee with refined oil, but ghee gives the tadka a richer, more authentic aroma. For a vegan version, use coconut oil instead.

Q3. Why does my kadhi curdle while cooking?

Curdling happens when the heat is too high or you stop stirring too soon. Always cook on medium-low heat and stir continuously until the kadhi reaches a full boil before reducing the flame.

Q4. What is the best way to serve Gujarati Kadhi?

Gujarati Kadhi is best served hot over steamed basmati rice, khichdi, or bajra rotla. It is also a classic part of a traditional Gujarati thali alongside dal, sabzi, and rotli.

Q5. Can Gujarati Kadhi be stored and reheated?

Yes, it keeps well in the refrigerator for up to 2 days. Reheat it on low flame and add a small splash of water if it has thickened overnight. Avoid boiling it aggressively during reheating.

Q6. Can I add pakoras (fritters) to Gujarati Kadhi?

Traditional Gujarati Kadhi is served without pakoras, which is what distinguishes it from Punjabi Kadhi Pakora. However, you can add besan pakoras as a variation if you prefer a heartier dish.

Gujarati Kadhi is not just a recipe — it is a piece of culinary heritage passed down through generations. Once you master this dish, it will become a regular comfort food in your kitchen.