gujarati kadhi recipe | gujrati kadhi | how to make gujurati kadi | dahi besan ki kadhi

Gujarati kadhi recipe | Dahi Ki Kadhi | Besan Ki Kadhi

Gujarati kadhi recipe | dahi kadhi recipe | besan ki kadhi with detailed step by step photos.

An authentic Gujarati kadhi recipe is a sweet and sour curd based curry. Gujarati kadhi is a popular dish in Gujarat, India.

Traditional Gujarati kadhi recipe is made by mixing the chickpea/besan/gram flour with thick curd and boiled on a low flame until the raw smell leaves off that is finally tempered with spices like mustard, cumin seeds, hing, etc.

The other names for Gujarati kadhi are Dahi ki kadhi and besan ki kadhi. It is usually served with hot steamed basmati rice, phulkas, khichadi, roti. Kadhi is alternatively spelled as kadi.

There are different variations in making kadhi, in this recipe, we will learn how to make the Gujarati version of Gujarati kadhi. It is simple to prepare and using full-fat curd works best for this recipe. 

Gujarati Kadhi has a combination of sweet and sour flavor which tastes delicious to eat with rice.  Kadhi has a smooth and creamy texture which is quite light on the stomach that keeps you cool during the hot summer days. Though the recipe seems easy and takes less time to prepare, this dish needs some hands-on practice. 

To be honest, I didn't get it right when I tried the recipe for the first time at home. If you are not careful, the dahi/curd might get curdle on a high flame, so keep that in mind.

I have also listed some tips and tricks in the note section to get a perfect kadhi, make sure you read them without fail. These tips are learned by my experience of preparing kadhi several times at home. Now let's get into the recipe.

Recipe - Gujarati kadhi | Dahi ki kadhi | Besan ki kadhi | Sweet and sour yogurt curry.

Author - Pavithra

Serves - 4
Cuisine - North Indian
Region - Gujarat
Course - Soup | Main | Side Dish.
Prep time - 5 mins | Cook time - 15 mins | Total time - 20 mins
Diet - Vegetarian
Kitchen tools - Saucepan, ladle, bowl, whisker, sieve.

Ingredients required to prepare Gujarati kadhi recipe:

1. Full fat thick curd / yogurt - 2 cups / 500 ml
2. Chickpea flour - 3 to 4 tbsp
3. Water - 1 to 1.5 cups
4. Ginger - 1 inch grated
5. Salt - 1 tsp / As per taste
6. White sugar / Jaggery - 1 tsp
7. Curry leaves - 1 sprig / 10 leaves
8. Cilantro / coriander leaves - 5 sprigs.
9. Turmeric - optional - 1/4 tsp.

To temper:

1. Ghee or Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Cumin seeds - 1 tsp
4. Green chili - 1 chopped
5. Dried red chili - 1 broken
6. Hing / Asafoetida - 2 pinches / quarter tsp

Tips and tricks to get a perfect kadhi:

1. Sour curd works best for the Gujarati kadhi.

2. Chickpea / Besan flour is added to thicken the Kadhi, so adjust the flour as per your preference.

3. You can add turmeric if you like the yellowish hue in your kadhi but I like it plain white.

4. Reduce the water quantity and increase the besan flour if you like Gujarati kadhi to be thick and creamy.

5. You can do the tempering at the beginning or at the end of the cooking process.

6. Adding jaggery or white sugar balances the taste and sourness of curd. Jaggery is a healthier option.

7. Beating the curd and sieve the besan flour are vital steps to get a lump-free, smooth, and creamy texture. 

8. Adding a generous amount of curry leaves gives a nice flavor.

9. Boil the kadhi well on a low flame for a minimum of 10 minutes or until the raw besan flour smell leaves off. 

10. Once the curd besan mixture is heated up, keep stirring it in between to avoid sticking the besan flour at the bottom of the pan.  

How to prepare Gujarati kadhi recipe | Dahi kadhi | besan ki kadhi?

1. Take a bowl and pour 2 cups of thick curd into it. Whisk it well.

2. Sieve 3 to 4 tbsp of besan flour and add them into the curd. Beat until the flour and curd blends together and make sure there are no lumps formed.

3. Pour water and mix it well.

4. Heat oil in a saucepan on a medium flame. Put mustard seeds and let it crackle. Add cumin seeds, green chili, red chili, and hing. Fry for a minute and make sure it doesn't burn.

5. Keep the flame on low and pour the besan curd mixture slowly and gradually into the saucepan.

6. Keep stirring the liquid mixture continuously to avoid curdling. Stir until it starts forming the froth.

7. Add curry leaves, required salt, sugar or jaggery powder and grated ginger.

8. Check with salt and consistency. Add more water if required.

9. Let the mixture comes to a gentle boil on a medium flame. Once the froth appears on top, reduce the flame to low immediately. (Note: Kadhi should never be boiled on high flame as it might curdle).

10. Let it cook on low for 8 to 10 minutes. Then, switch off the flame. Garnish it with a generous amount of cilantro. Now, the Gujarati kadhi is ready to be served with hot steamed basmati rice or roti. 

How to make Gujarati kadhi recipe with step by step instructions and pictures.

1. Take a large bowl and pour 2 cups of thick curd into it. Beat it nicely using whisker.

2. Sieve 3 to 4 tbsp of besan flour and add them in the curd. Whisk until the flour and curd blends together and no lumps formed.

3. The beaten curd and besan turns into the semi-thick mixture.

4. Pour water in the mixture and further beat it nicely.

5. Heat oil in a saucepan on a medium flame. Put mustard seeds and let it crackle. Add cumin seeds, green chili, red chili, and hing. Fry for a minute and make sure it doesn't burn.

6. Keep the flame on low and pour the besan curd mixture slowly and gradually into the saucepan.

6. Keep stirring the liquid mixture continuously to avoid curdling the yogurt. Stir until the froth appears.

8. Add curry leaves, required salt, sugar or jaggery powder and grated ginger.

9. Check with salt and add water if required.

9. Let the mixture comes to a gentle boil on a medium flame. Once the froth appears on top, immediately reduce the flame to low. (Note: Never boil the kadhi on a high flame). 

10. Let it cook on low for 10 to 15 minutes or until the raw besan flour smell leaves off. Then switch off the flame. Garnish it with a generous amount of cilantro.

Gujarati kadhi | Dahi kadhi | besan ki kadhi is ready to be served with steamed basmati rice or roti.

*Health Benefits of Curd | yogurt | dahi: 

1. Curd contains good bacteria called probiotics which is good for digestion.
2. Curd has no carbs.
3. It boosts the immune system.
4. It is used as a face pack which keeps skin clean and smooth.
5. It is good for hair.
6. Heart-healthy.
7. It improves bone health.
8. It is full of micronutrients.
9. Good for teeth.
10. Prevents heart disease.

*Health benefits of chickpea or besan flour:

1. Chickpea flour has a high amount of protein.
2. It helps in controlling blood sugar.
3. It is rich in fiber.
4. It is high in iron content.
5. Lower Glycemic index.
6. It helps in weight loss.
7. Gluten-free.
8. Rich in calcium and magnesium.
9. Healthy bones.
10. An alternative for wheat flour.

Calories of Gujarati kadhi | Dahi kadhi | besan ki kadhi recipe:

(*Nutrition information is calculated using an ingredient database and should be considered an estimate).

Do try this Gujarati kadhi recipe and let me know how it turns up. If you tried this recipe, mention @paviskitchen or use hashtag #paviskitchen.

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Learn how to prepare traditional Gujarati kadhi recipe with step by step photos!