Gujarati kadhi is the light, pale yellow counterpart of the thicker, pakora-laden Punjabi version. It is made from sour curd whisked with a small amount of besan, sweetened with jaggery or sugar and tempered in ghee with whole spices. Most Gujarati thalis include it beside dal-bhaat or khichdi, and many people drink it straight from the katori.
The taste is sweet first, then gently sour, with warmth from ginger and green chilli and a fragrance from cloves, cinnamon, methi seeds and curry leaves. It should be smooth and pourable, about the thickness of single cream. Because the besan quantity is low, it must be stirred continuously until it boils or the curd will split.
Kadhi-khichdi is the comfort dinner of Gujarat, eaten when someone is unwell or when the cook wants a simple meal. It is also served with rotli and shaak on weekdays and alongside undhiyu in winter. Some families add a few pieces of bhindi or pakodi to make it more substantial, but the plain version is the everyday standard and the one most Gujaratis grew up drinking.
At a glance
| Region | Gujarat |
|---|---|
| Cuisine | Gujarati |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | curd / besan / jaggery / curry leaves |
Ingredients
For the kadhi
- 1 cup sour curd
- 3 tbsp besan
- 3 cups water
- 1 tsp grated ginger
- 1-2 green chillies, slit
- 2 tbsp grated jaggery or sugar
- 1 tsp salt
For the tempering
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp methi seeds
- 3 cloves
- 1 inch cinnamon
- 1 dried red chilli
- A pinch of asafoetida
- 10 curry leaves
- 1 tbsp chopped coriander
Method
- Whisk the curd and besan together in a deep pan until there are no lumps at all. Gradually whisk in the water to a smooth, thin mixture.
- Add ginger, green chillies, jaggery and salt and place on medium heat.
- Stir continuously as it heats, scraping the bottom. This is the critical stage; after 6-8 minutes it will come to a boil. Do not stop stirring before it boils or the curd will curdle.
- Once it boils, reduce the heat to low and simmer for 8-10 minutes, stirring now and then, until slightly thickened and the raw besan smell is gone.
- In a small pan, heat ghee on medium. Add mustard seeds and let them pop, then cumin, methi seeds, cloves, cinnamon and red chilli for 20 seconds. Add asafoetida and curry leaves.
- Pour the tempering into the kadhi, stir, and simmer for 2 more minutes. Taste and adjust sugar and salt; it should be clearly sweet-sour. Garnish with coriander.
Tips
- Curd that is 2-3 days old gives the right sourness. With fresh curd, add a squeeze of lemon at the end, off the heat.
- Kadhi thickens as it cools; thin it with a little hot water before reheating.
- Use hing that is certified gluten-free if you need the dish strictly gluten-free, as many brands contain wheat flour.
Serve with
Plain khichdi or steamed rice, with papad and pickle.