Gujarati Kadhi

From the time I was little, Kadhi has always been a comfort food of mine. Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. Mix it with khichadi and you have an easy and satisfying meal.


Prep Time: 5 mins
Cook Time: 20 mins
Serves: 4

Ingredients:

Yogurt – 1 cup, beaten
Water – 3 cups
Chickpea Flour (Besan) – 4 Tbsp
Salt – 3/4 tsp (or to taste)
Turmeric Powder – 1/8 tsp
Ginger – 1/2 tsp grated
Green chilies – 1 to 2 (to taste), finely chopped
Sugar – 1 tsp or to taste (optional)

For Vaghar (seasoning):

Oil – 2 tsp
Ghee (clarified butter) – 1 tsp
Whole red chili – 1
Cloves – 4
Cinnamon – 1 small piece
Cumin Seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Fenugreek Seeds (Methi) – 10 seeds
Asafoetida (Hing) – 1/8 tsp
Curry leaves – 1 sprig
Cilantro – 5 sprigs, chopped

Method:

1. In a pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.
2. Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies.
3. Bring mixture to a boil on medium flame, stirring continuously.
4. Reduce flame to low.
5. In a separate small pan, heat Oil and Ghee.
6. Add Whole Red Chili, Cloves, Cinnamon, Cumin Seeds, Mustard Seeds and Fenugreek Seeds – allow them to splutter.
7. Turn off flame and add Asafoetida, Curry Leaves and Cilantro – mix well to coat leaves with oil.
8. Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.

Tips:

1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
2. To make thicker Kadhi, add more besan.
3. If your yogurt is too sour, replace part of the water with milk

59 thoughts on “Gujarati Kadhi

  1. Hello Girls,

    Me and my husband tried this recipe and its a big thumbs up from both of us!!

    It might be my new comfort food during winter blues 🙂

    Thank You Both!
    Shiks

  2. Tried the kadhi. Looked exactly identical to the pic. Had no idea it was so simple to make. Thanks for sharing this recipe. This is exactly the kadhi recipe I was looking for. It was mindblastic!!

  3. hi iam pannalal from rajasthan iam a chef . my passion is cook food iam cooking many tipe s food my no is 9673852638 if you any body want its new please call me 3pm to 5pm iam free on this time …..

  4. Hi,
    Just wanted to say I made the combination of the soup and the rice/moong dal and it was great. Just wanted to say that if anyone has a vita-mix blender, this soup does well in there to get the yogurt and the water mixed and it makes the ginger and the besan very smooth, too. I had no problem with separation since it was extremely well blended. I put all ingredients that you start with the soup together, except the chilis. And instead of just ginger, I used my homemade garlic ginger paste. That added a nice flavor. But the speed that the mixer does is really nice and it smoothed it perfectly. Side comment is if you like ginger and garlic like I do, you should try roasting them before cooking in a recipe, the flavor is amazing and the softness will help get it smoother than you might otherwise get it, too.

    1. Hi Mark,

      Thanks for the suggestions! I am eyeing a VitaMix but waiting for my blender to go bad before I spend so much money 🙂

    1. Hi Sarika,

      Different households have different shades of yellow when it comes to kadhi. I know some use fresh turmeric (the root kind) and the color is not as intense as the powder. And yes, it usually has sugar or gur added. We mention that we like it sour but that you can add sugar if you like.

  5. Hi,
    I’m a south Indian girl,My husband is working in Gujarat,he likes kichdi very much and asked me to prepare it.Really your recipes helped me to great extend thanks a lot.

  6. Hello Ladies. Thank you for your videos! On this recipe, does it matter if the yougurt is store bought or homemade? Thanks again.

  7. Hi hetal and Anuja,
    I’m an 11 year old boy,and I LOVE COOKING! Last time I made Dhebra, suji halva and i am planning to make this dish too! Thank you soooo much for posting your video’s! I once want to be a chef like u and Anuja!

  8. Hey guys,

    My mom adds white numeric, grated….to the khadi with the yogurt,water. It adds a delicious suddle flavor.

    Gaminee

  9. I have been married to a gujarati for over 25 years. I’ve tried to make many Indian dishes. Some succeed, many don’t. I love your website. The dishes are healthy, the recipes good, but your videos are marvelous!! Every dish I’ve cooked has turned out well.
    Kadhi has always challenged me, but I’m looking forward to making this.
    Thank you!

  10. Okay ladies,

    Yesterday I was a bit sceptical, maybe because it was a new taste to me: hot yoghurt was a first. But today I thought: WOW, I really like this. Giving the mixture time to infuse for a day maybe improved it taste-wise for me. The kichadi and khadi really work well together.

    Thank you!

  11. Hi Ladies,
    I was just wondering what happens to the kadhi if you don’t add besan to it. I was told by someone that she doesn’t add any and when I asked my mom she said that the kadhi would not turn out right. What is your take on it?

    Thanks and great website by the way!!

    1. Well, kadhi (at least Gujarati Kadhi) would not be kadhi without the besan. There are a couple of reasons for adding the besan. For one, it prevents the yogurt from curdling. Also, it acts as a thickening agent. If you leave the besan out and add the seasoning without heating the yogurt/water, you would have Chaas.

  12. Hello Ladies,

    Tried out the kichadi and am dying to try this recipe as well. One question: do you pour the khadi over the kichadi and mix or do you have seperate bowls/plates or each? Seems such a silly question to ask. Thanks for all the recipes!

    1. Hi Michelle,

      No question is ever silly :).

      It is your personal preference how you want to eat Khichadi and Kadhi. Some people pour the kadhi over the khichadi and mix it all up. I like to have my khichadi in a plate and kadhi in a bowl. I pour a little bit of kadhi over a little portion of my khichadi, mix it and eat it. I do it all over again with the next little portion of khichadi. 🙂 …methodical, but that’s me. I also like to drink the kadhi by itself as well so this arrangement works well for me.

  13. Dear Hetal and Anuja!

    I am addicted to your SMTC really. My day cannot end without going through your miraculous cooking platform 🙂

    Believe me I have till date tried almost all of your recipes and have fallen in love with cooking. I dance with ingredients and utensils and the floor is kitchen. You both are my mentors…thanks for being there for me and others like me.

    I tried this Gujarati Kadhi today and let me tell you I am not a Gujju, but the Kadhi is perfect and mouth watering. I made mutthias (steamed dumplings) too to accompany it. I had heard about this Gujarati combination – “Kadhi-Mutthia”. This is a complete healthy meal and out of this world.

    No words to thank you more….!
    Lots of love 🙂

  14. Thank u so much . Actually i am very much reluctant for trying someting new while cooking but u rock it was simple recipie and superb in taste

  15. hi,
    can u plz tell me whether this goes well with plain rice?sorry,i don’t have moong dal in my shelf to make kichidi but surely i’ll give it a try.Thanx to both of u.

    1. Hi Priya,

      You can definitely have kadhi with plain rice. Gujaratis usually have it this way. The only thing is that kadhi is usually a little thin so plain toor daal (prepared with little water so that it is thick, salt, turmeric & asafoetida) is served along side. It helps the kadhi cling with the rice.

  16. Hi
    Just to let you know, that we also add a small chopped tomato, i suppose that gives it a little tang, and also when i’m short of time i leave the ghadi on a very small flame and it will come to a boil on its own without splitting!!! Trust me it sounds wrong but it works every time and your ghadi never splits.

  17. Hello ladies,
    One quick question.
    I follow ur recipe for making yogurt and its perfect.
    That yogurt is on the milder side..Thats wat I prefer.
    But I guess for Kadhi I need little sour one.
    can i just keep how much I need outside for 3-4 hrs before Kadhi preparation.
    Waiting for ur reply.
    thanks

    1. Hi Bhavika,

      Yes, you can keep the yogurt out for a little while to make it more sour. It doesn’t have to be 3-4 hours, even an hour or so will help. If you need your kadhi to be a little sour and your yogurt is not, you can also add a pinch of citric acid. You won’t even know it’s there and you will get the tangy flavor.

  18. Hi ladies,

    After 4 unsuccessful tries with different recipes, I finally made it! and I am not a novice! I don’t know what was up with me and kadhi, I would never get it right. Kadhi and sooji upma are the only two things that I can’t cook, looks like it has boiled down to only sooji upma now 🙂

    Thank you again!

  19. i have leart a lot from your website thank you so much i tried so many recipes and believe me all turned out excellent.thank u once again…..do post some hyderabadi recipes as well like the typical ones…katti kadi,beghaara baigan in hyderabadi style,haleem pls

  20. I made kadhi today and it turned out very good. Can’t wait for my hus to come back from work and taste it. I’m sure he’ll ask me to make it very often.

  21. hi Hetal ans Anuja
    i m big fan of urs and readand watch nearly all ur recipes ,
    i want to know one thing plz tell me the proportions of the things use to make kadhi ?i want to make for at least 12-15 ppl
    thankx ruchika
    ASAP

    1. Hi Ruchika,

      You can triple or quadruple all of the ingredients except in the seasoning (vagar). You can just double the amounts for that.

  22. Hi Hetal & Anuja,
    since 3 to 4 months i am regularly visiting yours showmethecurry.com
    actually i am gujarati girl & get marry to north indian boy.i just knew hardly 2 to 3 punjabi sabjis.but regularly visiting your website i learn lots of thing like chhole , rajma , paneer sabji ,okra & lots of more & more….
    whenver i make a food of your receipe my husband says today food is so tasty.:-)
    thanks dear.

  23. Hi…
    I am a software engineer, n before never eneterd the kitchen before marriage…..
    I tried the gujrati kadhi for the first time following ur recipe…it has turned out to be very very very very nice….just like how my mom makes.. Thanks!!

  24. Hi,

    I agree with Jinal, Gujarati Kadhi has to have some sugar otherwise the kadhi will be VERY sour. I make excellent kadhi and one other ingredient I always add is minced garlic (1 clove) along with other spices.

    Try it!

    1. Hi Pinal/Jinal,

      Of course Gujarati Kadhi has to have sugar (we mention that in the video). I happen to be one of the few Gujjus that can’t handle sugar in my food…unless it is dessert :). We’ve made the addition of the “optional sugar” in the recipe. Thanks!

  25. Hey hi,

    I am a Dietitian by profession and love to try ur recipes.I lik the way u advice to cut down on oil in ur cooking.I saw ur recipe for Gujarati Kadhi.I make it the same way but ther is 1 major ingredient missing in ur recipe and tats sugar.A gujarati Kadhi is incomplete without sugar.

    Please continue posting more recipes.

    Regards,
    Jinal.

  26. Hello Hetal and Anuja,

    Both of you are so professional in your recipes. Right from the instructions to nitty-gritty details, there is so much clarity. I tried the gujju kadi and the kichi. It came out very well the very first time I made. I am very happy and thank you both.

    Please continue the good work.

    Cheers,
    Pavithra

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