Gujarati Kadhi is a soul-warming, thin, and silky yogurt-based curry that perfectly balances sweet, spicy, and tangy flavors. Unlike its thicker North Indian cousin (Punjabi Kadhi), the Gujarati version is lighter, usually does not contain pakoras, and is famous for its distinct hint of sweetness.
In this version, we’ve adapted the recipe using Singhare ka Atta (Water Chestnut Flour), making it a perfect Falahari (fasting) dish for Navratri.
Quick Recipe Summary
-
Prep time: 5 mins
-
Cook time: 20 mins
-
Serves: 3-4 people
-
Dietary Info: Gluten-Free, Vegetarian, Navratri Friendly (Vrat)
Ingredients You’ll Need
For the Kadhi Base:
-
Yogurt (Dahi): 2 cups (Preferably slightly sour for the best taste)
-
Singhare ka Atta: 2 tbsp (Acts as a thickening agent; can be replaced with Besan for non-fasting days)
-
Water: 4 cups (Adjust for desired consistency)
-
Sugar/Jaggery: 2-3 tbsp (Essential for that authentic Gujarati profile)
-
Rock Salt (Sendha Namak): 1 tbsp or to taste
-
Spices: 1 tsp Red Chilli Powder, 1/4 tsp Cinnamon powder
For the Tadka (Tempering):
-
Ghee/Oil: 2 tbsp (Ghee is highly recommended for aroma)
-
Cumin Seeds (Jeera): 2 tsp
-
Whole Red Chillies: 3-4 dried
-
Curry Leaves: 1 sprig (Fresh)
-
Garnish: Freshly chopped Coriander leaves
Step-by-Step Instructions
1. Prepare the Yogurt Mixture
In a large mixing bowl, add the 2 cups of yogurt and 2 tbsp of Singhare ka atta. Pro Tip: Use a hand whisk or blender to beat them together until the mixture is completely smooth and lump-free.
2. Season the Base
Add the cinnamon powder, red chilli powder, sugar, and rock salt. Gradually pour in the 4 cups of water while stirring continuously. Ensure the sugar is fully dissolved.
3. The Aromatic Tempering (Tadka)
Heat ghee in a deep kadhai or heavy-bottomed pan over medium heat. Add the cumin seeds; once they begin to splutter, toss in the dried whole red chillies and the fresh curry leaves. Be careful not to burn the spices.
4. Simmer to Perfection
Lower the heat and carefully pour the yogurt mixture into the tempering. Turn the flame to high and bring the kadhi to a gentle boil, stirring occasionally to prevent the yogurt from curdling.
5. Slow Cook
Once it boils, reduce the flame to 'sim' (low). Let it simmer for 15–20 minutes. This slow-cooking process allows the flavors to meld and the Kadhi to reach a silky consistency.
6. Garnish and Serve
Turn off the heat. Garnish generously with fresh coriander leaves. Your authentic Gujarati Kadhi is ready!
Expert Tips for the Best Kadhi
-
Don't skip the Cinnamon: The secret to that "restaurant-style" Gujarati Kadhi aroma is a pinch of cinnamon or a small cinnamon stick.
-
Consistency: If the Kadhi gets too thick as it cools, simply add a little warm water and stir.
-
Prevent Curdling: Always whisk the yogurt well before adding water, and keep the flame low when you first pour the mixture into the hot ghee.
What to Serve with Gujarati Kadhi?
-
For Fasting (Vrat): Serve it hot with Singhare ki Puri or Sama ke Chawal (Barnyard Millet).
-
Regular Days: It pairs best with Steamed Basmati Rice or a simple Vegetable Khichdi.
Did you try this recipe? We’d love to know how it turned out! Do you prefer your Kadhi extra sweet or with a spicy kick?
Leave a comment below or tag us in your food photos!