12 Delicious Gujarati Kadhi Recipes You Must Try

Unlock the flavors of Gujarat with these 12 delicious kadhi recipes that promise to bring a taste of India’s rich culinary heritage right to your North American kitchen. Whether you’re craving comfort food or looking to spice up your dinner routine, each recipe offers a unique twist on the classic yogurt-based curry. Dive in and discover your new favorite dish today!

Sweet and Spicy Gujarati Kadhi

Blending the tangy with the fiery, Sweet and Spicy Gujarati Kadhi is a comforting yogurt-based curry that’s both nourishing and flavorful. Perfect for those who appreciate a balance of sweetness and heat in their meals, this dish is a staple in Gujarati households and can be easily recreated in your kitchen.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 2 tbsp chickpea flour (helps thicken the kadhi)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp mustard seeds (for tempering)
• 1 tsp cumin seeds (adds aroma)
• 2-3 green chilies, slit (adjust to taste)
• 1 inch ginger, grated (for freshness)
• 1/2 tsp turmeric powder (for color and health benefits)
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp sugar (balances the tanginess)
• Salt to taste
• 2 cups water (adjust for desired consistency)
• Fresh cilantro for garnish (adds color and flavor)

Instructions

1. In a large bowl, whisk together yogurt, chickpea flour, and water until smooth to prevent lumps.
2. Heat oil in a deep pan over medium heat. Add mustard and cumin seeds, waiting until they crackle for the perfect tempering.
3. Add slit green chilies and grated ginger, sautéing for 30 seconds to release their flavors.
4. Lower the heat and slowly pour in the yogurt mixture, stirring continuously to avoid curdling.
5. Add turmeric powder, red chili powder, sugar, and salt, mixing well to incorporate all the spices.
6. Let the kadhi simmer on low heat for 20-25 minutes, stirring occasionally, until it thickens to a soup-like consistency.
7. Garnish with fresh cilantro before serving to enhance the dish’s aroma and appearance.

Your Sweet and Spicy Gujarati Kadhi should have a smooth, velvety texture with a harmonious blend of tangy, sweet, and spicy flavors. Serve it hot with steamed rice or khichdi for a comforting meal that soothes and satisfies.

Gujarati Kadhi with Pakoras

Delving into the heart of Gujarati cuisine, this Kadhi with Pakoras recipe is a comforting blend of tangy and sweet flavors, thickened with gram flour and enriched with crispy vegetable fritters. Perfect for beginners, this guide will walk you through each step to achieve the perfect consistency and flavor balance.

Ingredients

• 1 cup yogurt (use full-fat for creamier texture)
• 4 tbsp gram flour (sifted to avoid lumps)
• 1 tsp turmeric powder (for vibrant color)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1 tsp sugar (balances the tanginess)
• 2 tbsp oil (or any neutral oil)
• 1/2 tsp mustard seeds (for tempering)
• 1/2 tsp cumin seeds (adds aroma)
• 2 cups water (adjust for desired consistency)
• Salt to taste (start with 1 tsp)
• 1 cup mixed vegetables for pakoras (e.g., onion, spinach, grated)
• 1/2 cup gram flour (for pakoras)
• 1/4 tsp baking soda (for fluffy pakoras)
• Oil for deep frying (heat to 350°F)

Instructions

1. In a large bowl, whisk together yogurt, gram flour, turmeric, ginger-green chili paste, sugar, and salt until smooth.
2. Gradually add water to the mixture, stirring continuously to prevent lumps, until you achieve a pourable consistency.
3. Heat oil in a deep pan over medium heat. Add mustard and cumin seeds, letting them splutter for 30 seconds.
4. Pour the yogurt mixture into the pan, stirring constantly to avoid curdling. Bring to a gentle boil, then simmer for 20 minutes, stirring occasionally.
5. For the pakoras, mix vegetables, gram flour, baking soda, and salt in a bowl. Add water sparingly to form a thick batter.
6. Heat oil in a separate pan to 350°F. Drop spoonfuls of batter into the oil, frying until golden brown, about 2-3 minutes per side. Drain on paper towels.
7. Add the pakoras to the simmering kadhi, cooking for an additional 5 minutes to allow flavors to meld.

Authentic Gujarati Kadhi with Pakoras boasts a silky texture with a harmonious blend of tangy and sweet notes, punctuated by the crunch of pakoras. Serve it over steamed rice or with warm rotis for a fulfilling meal.

Quick Gujarati Kadhi for Busy Days

Now, let’s dive into making a comforting bowl of Quick Gujarati Kadhi, perfect for those busy days when you crave something homely yet easy to whip up. This yogurt-based curry is mildly spiced, slightly sweet, and utterly soothing.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 4 cups water (adjust for desired consistency)
• 2 tbsp chickpea flour (also known as besan, for thickening)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1 tsp sugar (or to taste, balances the tanginess)
• 1/2 tsp turmeric powder (for color and health benefits)
• 1 tbsp oil (or any neutral oil)
• 1/2 tsp mustard seeds (for tempering)
• 1/2 tsp cumin seeds (adds aroma)
• 2 dried red chilies (optional, for a bit of heat)
• Few curry leaves (for authentic flavor)
• Salt to taste

Instructions

1. In a large bowl, whisk together yogurt, water, chickpea flour, ginger-green chili paste, sugar, turmeric powder, and salt until smooth to avoid lumps.
2. Heat oil in a deep pan over medium heat. Add mustard seeds and let them pop, about 30 seconds.
3. Add cumin seeds, dried red chilies, and curry leaves to the pan. Sauté for another 30 seconds until fragrant.
4. Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
5. Bring the kadhi to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
6. Check for seasoning and adjust salt or sugar if needed. Tip: The kadhi will thicken more upon cooling, so aim for a slightly thinner consistency than desired.
7. Once done, turn off the heat and let it sit for 5 minutes before serving to allow flavors to meld.

Our Quick Gujarati Kadhi is now ready to delight your senses with its creamy texture and harmonious blend of sweet, tangy, and spicy flavors. Serve it warm over steamed rice or with khichdi for a comforting meal that feels like a hug in a bowl.

Gujarati Kadhi with Rice

Combining the tangy flavors of yogurt with the warmth of spices, Gujarati Kadhi with Rice is a comforting dish that’s perfect for any day of the week. Let’s walk through the process of making this delightful meal, ensuring even beginners can follow along with ease.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 4 cups water (adjust for desired consistency)
• 2 tbsp chickpea flour (also known as besan, for thickening)
• 1 tbsp ginger paste (or freshly grated ginger)
• 1 tbsp green chili paste (adjust to taste)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tbsp sugar (balances the tanginess)
• 1 tsp cumin seeds (for tempering)
• 1 tbsp ghee (or any neutral oil)
• Salt to taste
• Fresh cilantro for garnish (adds a fresh finish)

Instructions

1. In a large bowl, whisk together yogurt, water, and chickpea flour until smooth to avoid lumps.
2. Add ginger paste, green chili paste, turmeric powder, sugar, and salt to the mixture, stirring well to combine all the flavors.
3. Heat ghee in a deep pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
5. Bring the kadhi to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, until it thickens slightly.
6. Adjust the consistency with water if necessary, and taste for seasoning, adding more salt or sugar if needed.
7. Garnish with fresh cilantro before serving hot with steamed rice.

A harmonious blend of creamy and spicy, this Gujarati Kadhi pairs wonderfully with steamed rice for a simple yet satisfying meal. For an extra touch, serve with a side of crunchy papad or a sprinkle of roasted cumin powder on top.

Low Fat Gujarati Kadhi

Before you dive into the comforting world of Gujarati Kadhi, let’s understand what makes this dish a must-try. This low-fat version maintains the traditional tangy and sweet flavors but is lighter on the stomach, perfect for a wholesome meal.

Ingredients

• 1 cup low-fat yogurt (whisked until smooth)
• 2 tbsp besan (gram flour, for thickening)
• 4 cups water (adjust for desired consistency)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1/2 tsp turmeric powder (for color and health benefits)
• 1 tsp sugar (balances the tanginess)
• 1 tbsp oil (or any neutral oil)
• 1/2 tsp mustard seeds (for tempering)
• 1/2 tsp cumin seeds (adds aroma)
• 2-3 curry leaves (for authentic flavor)
• Salt to taste (enhances all flavors)

Instructions

1. In a large bowl, whisk together yogurt, besan, and water until no lumps remain. Tip: Straining the mixture ensures a smoother kadhi.
2. Add ginger-green chili paste, turmeric powder, sugar, and salt to the mixture. Stir well to combine.
3. Heat oil in a deep pan over medium heat. Add mustard seeds and let them pop, about 30 seconds.
4. Add cumin seeds and curry leaves to the pan. Sauté for another 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the spices.
5. Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
6. Bring the kadhi to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally, until it thickens. Tip: A consistent simmer prevents the kadhi from splitting.
7. Once thickened, turn off the heat. Let it sit for 5 minutes before serving to allow flavors to meld.

This Low Fat Gujarati Kadhi boasts a silky texture with a perfect balance of tangy and sweet flavors. Serve it hot with steamed rice or khichdi for a comforting meal that feels like a hug in a bowl.

Gujarati Kadhi with Besan Dumplings

Ready to dive into the comforting flavors of Gujarati Kadhi with Besan Dumplings? This dish combines the tangy sweetness of yogurt-based kadhi with the soft, pillowy texture of besan dumplings, offering a perfect balance of flavors and textures that’s both nourishing and satisfying.

Ingredients

• 1 cup yogurt (use full-fat for creamier kadhi)
• 4 tbsp besan (gram flour, sifted to avoid lumps)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1 tbsp ghee (or any neutral oil, but ghee adds richness)
• 1 tsp mustard seeds (for tempering)
• 1 tsp cumin seeds (adds a nutty flavor)
• 2 cups water (adjust for desired consistency)
• Salt to taste (start with 1/2 tsp and adjust)
• 1 tbsp sugar (balances the tanginess, adjust to taste)
• 2 tbsp chopped cilantro (for garnish, adds freshness)

Instructions

1. In a large bowl, whisk together yogurt, besan, turmeric powder, ginger-green chili paste, and salt until smooth to make the kadhi base.
2. Heat ghee in a deep pan over medium heat. Add mustard and cumin seeds, letting them splutter for about 30 seconds for tempering.
3. Pour the kadhi base into the pan, stirring continuously to prevent lumps. Cook for 2 minutes.
4. Gradually add water, stirring to achieve a smooth consistency. Bring to a gentle boil, then reduce heat to simmer for 10 minutes, stirring occasionally.
5. For the dumplings, mix besan with a pinch of salt and enough water to form a thick batter. Drop small spoonfuls into the simmering kadhi.
6. Cover and cook on low heat for 15 minutes, ensuring dumplings are cooked through and kadhi thickens slightly.
7. Stir in sugar, adjusting to balance the tanginess. Garnish with chopped cilantro before serving.

Delight in the creamy texture of the kadhi paired with the soft dumplings, a testament to the simplicity and depth of Gujarati cuisine. Serve hot with steamed rice or enjoy as a comforting soup on its own.

Winter Special Gujarati Kadhi

Savory and soothing, this Winter Special Gujarati Kadhi is a must-try for anyone looking to warm up from the inside out. Its creamy texture and tangy flavor profile make it a perfect companion to steamed rice or khichdi on a chilly day.

Ingredients

• 1 cup yogurt (use full-fat for creamier texture)
• 3 tbsp besan (gram flour, sifted to avoid lumps)
• 1 tsp turmeric powder (for vibrant color and health benefits)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1 tsp cumin seeds (for tempering)
• 1 tbsp ghee (or any neutral oil, but ghee adds richness)
• 2 cups water (adjust for desired consistency)
• Salt to taste (start with 1/2 tsp and adjust)
• 1/2 tsp fenugreek seeds (optional, for a slight bitterness)
• Fresh cilantro for garnish (adds freshness and color)

Instructions

1. In a large bowl, whisk together yogurt, besan, turmeric powder, and ginger-green chili paste until smooth. Tip: Ensure no lumps remain for a silky texture.
2. Gradually add water to the mixture, stirring continuously to maintain consistency. Tip: The mixture should be slightly thinner than pancake batter.
3. Heat ghee in a deep pan over medium heat. Add cumin seeds and fenugreek seeds, letting them sizzle for about 30 seconds until fragrant. Tip: Do not let them burn to avoid bitterness.
4. Pour the yogurt mixture into the pan, stirring constantly to prevent curdling. Bring to a gentle simmer.
5. Reduce heat to low and let the kadhi cook for 20-25 minutes, stirring occasionally. Tip: A slow cook ensures flavors meld beautifully.
6. Season with salt, adjusting as needed. Continue to simmer for another 5 minutes.
7. Garnish with fresh cilantro before serving.

Yogurt-based kadhi thickens upon cooling, so serve it hot for the best texture. Its tangy and slightly spicy flavor pairs wonderfully with a side of crunchy papad or a dollop of pickle for an extra kick.

Summer Cooler Gujarati Kadhi

Every summer calls for a dish that’s both refreshing and comforting, and this Summer Cooler Gujarati Kadhi hits the perfect note. It’s a yogurt-based curry that’s light, tangy, and subtly spiced, ideal for beating the heat while satisfying your cravings for something homely.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 3 tbsp chickpea flour (sifted to avoid lumps)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1 tsp cumin seeds (or sub with mustard seeds for variation)
• 2 tbsp oil (or any neutral oil)
• 1/2 tsp asafoetida (hing, for digestive aid)
• 4 cups water (adjust for desired consistency)
• Salt to taste (start with 1 tsp)
• 1 tbsp chopped cilantro (for garnish)

Instructions

1. In a large bowl, whisk together yogurt, chickpea flour, turmeric powder, and ginger-green chili paste until smooth to avoid lumps.
2. Gradually add water to the yogurt mixture, stirring continuously to ensure a uniform consistency.
3. Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Add asafoetida to the pan, stir quickly for a few seconds to release its aroma without burning.
5. Pour the yogurt mixture into the pan, stirring constantly to prevent curdling. Tip: Keep the heat medium-low for a smooth kadhi.
6. Add salt, then bring the kadhi to a gentle boil. Reduce heat and simmer for 20 minutes, stirring occasionally, until it thickens slightly.
7. Check for seasoning, adjust salt if necessary, and simmer for another 5 minutes. Tip: The kadhi should coat the back of a spoon but still be pourable.
8. Garnish with chopped cilantro before serving. Tip: Let it rest for 10 minutes off the heat for flavors to meld.

Light and velvety, this Gujarati Kadhi pairs wonderfully with steamed rice or khichdi. Its tangy flavor profile makes it a refreshing side that also doubles as a light meal on its own during hot summer days.

Gujarati Kadhi with Jaggery

Venturing into the world of Gujarati cuisine offers a delightful exploration of flavors, and this Gujarati Kadhi with Jaggery is no exception. A harmonious blend of tangy and sweet, this dish is a comforting yogurt-based curry thickened with gram flour and sweetened with jaggery, perfect for those looking to try something uniquely delicious.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 2 tbsp gram flour (sifted to avoid lumps)
• 1 tbsp jaggery (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp ghee (or any neutral oil)
• 2 cups water
• Salt to taste
• 1/2 tsp fenugreek seeds (optional for aroma)
• 2-3 curry leaves (fresh or dried)
• 1 green chili, slit (adjust to taste)

Instructions

1. In a large bowl, whisk together yogurt, gram flour, and turmeric powder until smooth to avoid lumps in the kadhi.
2. Gradually add water to the yogurt mixture, stirring continuously to ensure a smooth consistency.
3. Heat ghee in a deep pan over medium heat. Add cumin seeds, fenugreek seeds, and curry leaves, sautéing until the seeds crackle for about 30 seconds.
4. Pour the yogurt mixture into the pan, stirring constantly to prevent curdling. Bring to a gentle boil.
5. Reduce heat to low, add jaggery and salt, stirring until the jaggery dissolves completely. Simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens slightly.
6. Add slit green chili and simmer for another 5 minutes. The kadhi should have a smooth, slightly thick consistency.
7. Remove from heat and let it sit for 5 minutes before serving to allow flavors to meld.

How the kadhi turns out is a testament to the balance of flavors—creamy with a hint of sweetness from the jaggery, perfectly complemented by the tanginess of yogurt. Serve it warm over steamed rice or with soft rotis for a comforting meal that’s both nourishing and flavorful.

Gujarati Kadhi with Coconut Milk

Every home cook deserves a comforting bowl of Gujarati Kadhi with Coconut Milk, a dish that beautifully blends tangy yogurt with the sweetness of coconut milk. This guide will walk you through creating this soothing curry, perfect for any day of the week.

Ingredients

• 1 cup plain yogurt (use full-fat for creamier texture)
• 2 tbsp chickpea flour (sifted to avoid lumps)
• 4 cups water (adjust for desired consistency)
• 1 cup coconut milk (shake the can well before opening)
• 1 tbsp ginger paste (or freshly grated ginger)
• 1 tbsp green chili paste (adjust to taste)
• 1 tsp turmeric powder (for color and health benefits)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds (for tempering)
• 1 tsp cumin seeds (adds a nutty flavor)
• 2 dried red chilies (break into pieces for less heat)
• 10-12 curry leaves (fresh if possible, for aroma)
• Salt to taste (start with 1 tsp and adjust)
• 1 tbsp sugar (balances the tanginess)
• Fresh cilantro for garnish (adds a fresh touch)

Instructions

1. In a large bowl, whisk together yogurt, chickpea flour, and water until smooth to prevent lumps in the kadhi.
2. Transfer the mixture to a pot, add turmeric, ginger paste, green chili paste, and salt. Stir well and bring to a gentle boil over medium heat, stirring occasionally to avoid sticking.
3. Once boiling, reduce heat to low and simmer for 20 minutes, stirring every 5 minutes, until the kadhi thickens slightly.
4. Add coconut milk and sugar, stirring to combine. Simmer for another 10 minutes on low heat to let the flavors meld.
5. In a small pan, heat ghee over medium heat. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Fry until the seeds pop and the leaves crisp, about 30 seconds.
6. Pour the tempering over the kadhi, cover immediately to trap the aromas, and let it sit for 2 minutes before stirring.
7. Garnish with fresh cilantro and serve hot with steamed rice or khichdi for a comforting meal.

Fluffy steamed rice is the perfect companion to this creamy, tangy-sweet kadhi, with the coconut milk adding a luxurious richness. For a creative twist, serve it alongside crispy pakoras or a simple cucumber salad to add texture and freshness to your meal.

Gujarati Kadhi with Spinach

Just when you thought comfort food couldn’t get any better, here comes Gujarati Kadhi with Spinach, a creamy, tangy yogurt-based curry that’s both nourishing and incredibly flavorful. This dish is a perfect blend of spices and greens, offering a unique twist on the traditional kadhi.

Ingredients

• 1 cup yogurt (use full-fat for creamier texture)
• 3 tbsp besan (gram flour, sifted to avoid lumps)
• 2 cups water (adjust for desired consistency)
• 2 cups fresh spinach (roughly chopped, packed)
• 1 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2-3 dried red chilies (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp sugar (balances the tanginess)
• Salt to taste
• 1 tbsp chopped cilantro (for garnish)

Instructions

1. In a large bowl, whisk together yogurt, besan, and water until smooth to make the kadhi base.
2. Heat ghee in a deep pan over medium heat. Add mustard seeds and cumin seeds, waiting until they crackle for about 30 seconds.
3. Add dried red chilies and sauté for another 30 seconds until fragrant.
4. Lower the heat and slowly pour in the kadhi base, stirring continuously to prevent lumps.
5. Add turmeric powder, sugar, and salt, then bring the mixture to a gentle simmer, stirring occasionally for about 10 minutes.
6. Add the chopped spinach to the kadhi, stirring well to incorporate. Simmer for another 5 minutes until the spinach is wilted but still vibrant green.
7. Garnish with chopped cilantro before serving.

Unbelievably creamy with a slight tang, this kadhi pairs wonderfully with steamed rice or roti. The spinach adds a fresh, earthy dimension, making it a wholesome meal that’s as nutritious as it is delicious.

Gujarati Kadhi with Fenugreek Leaves

Every home cook should have a comforting bowl of Gujarati Kadhi with Fenugreek Leaves in their repertoire. This tangy, spiced yogurt-based soup is thickened with besan and studded with fresh fenugreek leaves, offering a delightful balance of flavors.

Ingredients

• 1 cup yogurt (use full-fat for creaminess)
• 2 tbsp besan (gram flour, sifted to avoid lumps)
• 1 cup fenugreek leaves (fresh, finely chopped)
• 1 tbsp ginger-green chili paste (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp sugar (balances the tanginess)
• 1 tbsp ghee (or any neutral oil)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 cups water (adjust for desired consistency)
• Salt to taste

Instructions

1. In a large bowl, whisk together yogurt and besan until smooth to prevent lumps in the kadhi.
2. Add water gradually, continuing to whisk, until the mixture is homogenous and slightly thin.
3. Stir in the fenugreek leaves, ginger-green chili paste, turmeric powder, sugar, and salt, mixing well to combine all flavors.
4. Heat ghee in a deep pan over medium heat. Add mustard and cumin seeds, letting them splutter for about 30 seconds until fragrant.
5. Pour the yogurt mixture into the pan, stirring constantly to avoid curdling, and bring to a gentle boil.
6. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens slightly and the fenugreek leaves soften.
7. Adjust salt and sugar if needed, ensuring a perfect balance between tangy and sweet.

Zesty and comforting, this kadhi pairs beautifully with steamed rice or khichdi, its creamy texture and aromatic fenugreek leaves offering a soothing meal. For a twist, serve it alongside crispy pakoras for added texture.

Conclusion

Let these 12 Gujarati Kadhi recipes inspire your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight your taste buds. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your culinary creations with us on Pinterest. Happy cooking!