Gujarati Kadhi
Gujarati Kadhi is a thin, pale-yellow curry made from curd and besan, gently sweetened and finished with a ghee tempering of mustard seeds, cumin, curry leaves and dry red chillies. Unlike thicker, pakoda-filled kadhis from some other regions, this version is light and pourable, with a clear sweet-sour balance. It is usually served poured over steamed rice, often as part of a simple Gujarati thali at home. The texture should be smooth, never grainy or split. A practical tip: whisk the curd and besan until completely lump-free before the pan goes on the heat, and keep stirring in one direction while it comes to a boil — that is what keeps the kadhi from curdling.
Ingredients
15 itemsStep-by-Step Instructions
7 steps-
1
Step 1
Whisk the curd and besan together in a large bowl until completely smooth with no lumps. Whisk in the water, a little at a time, to make a thin, pourable mixture.
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2
Step 2
Pour the mixture into a deep pan. Add the sugar, salt, grated ginger and the slit green chilli.
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3
Step 3
Cook on medium heat for 12–15 minutes, stirring continuously in one direction, until the kadhi comes to a gentle boil and the raw smell of besan goes away. Lower the heat and simmer for 2 more minutes.
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4
Step 4
For the tempering, heat the ghee in a small pan on medium heat. Add the mustard seeds and let them splutter.
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5
Step 5
Add the cumin seeds, methi seeds, curry leaves, dry red chillies and hing, in that order, and swirl the pan for a few seconds until fragrant.
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6
Step 6
Pour the hot tempering straight into the kadhi and cover the pan immediately for 1 minute so the aroma stays in.
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7
Step 7
Stir in the coriander leaves and serve hot, poured over steamed rice.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
