Gujarati Kadhi

Preparation Time : 20 mins

Cooking Time : 10 mins

Serves : 2




1 cup thick curd / non flavored yogurt
2 tbsp gram flour/ besan / kadalai maav
1/2 inch ginger finely grated
4-5 green chillies
1 tsp turmeric
salt to taste
1 tsp sugar

For tempering

1 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin / jeera
2-3 cloves /lavang
small piece cinnamon / dalchini / pattai
4-5 curry leaves
pinch of asafoetida


  • Add the gram flour to the yogurt and beat well to blend well
  • Grind the green chillies with a little water to a fine paste.
  • Add the ground green chillies,grated ginger,salt,sugar,turmeric and about 2 cups of water and mix well.
  • Now heat a heavy bottomed vessel.
  • Add the mustard seeds,once they crackle add the cumin seeds,cinnamon,cloves,curry leaves and asafoetida..
  • Now ,slowly add the yogurt mixture and keep stirring to avoid lump formation.
  • If you feel the mixture is too thick you can add a little water.
  • The mixture tends to thicken due to the gram flour,hence we need to keep stirring occasionally.
  • Once the mixture starts to lightly bubble and boil,turn off the stove.
  • Garnish with corriander leaves.
  • Serve with plain rice,flavored rice,khichdi or any type of roti/paratha.

Tip : you can also make onion pakoras and add it to this kadhi. Just tastes heavenly..