Gujarati Kadhi (Sweet and Tangy Yogurt Curry)
Local name: ગુજરાતી કઢી
In short: A thin, silky curry of yogurt and gram flour, lightly sweetened with jaggery and finished with a sizzling mustard, cumin and curry leaf tempering. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 145 kcal
Gujarati kadhi is a thin, silky curry of yogurt and gram flour, gently sweet from jaggery and sharp from a sizzling tempering of mustard, cumin, cloves and curry leaves. It is eaten with plain rice or khichdi at nearly every Gujarati thali. Unlike the thicker Punjabi version, it has no fritters and a light, almost soup-like body. Stir steadily as it heats, and the yogurt is much less likely to split.
Instructions
- In a large pot, whisk the yogurt, gram flour and turmeric with a few tablespoons of the water into a completely smooth paste. Whisk in the rest of the water, the salt and the jaggery.
- Add the green chilies and ginger. Heat over medium heat, stirring constantly, until it comes to a gentle simmer, which takes about 8 minutes.
- Lower the heat and simmer for 15 to 20 minutes, stirring often, until the kadhi thickens slightly and the raw taste of the gram flour is gone.
- For the tempering, heat the ghee in a small pan. Add the mustard seeds, and when they pop, add the cumin, fenugreek seeds, cloves, cinnamon, red chilies, curry leaves and asafoetida for 20 to 30 seconds.
- Pour the sizzling tempering into the kadhi, stir and simmer for 2 minutes. Add the fresh coriander and taste for the balance of sweet, sour and salty.
- Serve hot with steamed rice or khichdi.
Tips
- Slightly sour yogurt gives the most authentic flavor. If yours is fresh, add 1 tsp lemon juice at the end.
- If the kadhi looks split, whisk it vigorously or blend it for 10 seconds. Full-fat yogurt and a smooth gram flour paste prevent most splitting.
Questions and answers
Is Gujarati kadhi sweet?
Yes, a little. Gujarati kadhi is gently sweet and tangy, while the Punjabi version is more sour and is usually served with fried pakoras.
Why did my kadhi curdle?
High heat or too little stirring is the usual cause. Whisk the paste until smooth and keep stirring until the first gentle simmer.
What do you serve with Gujarati kadhi?
Steamed rice or khichdi is traditional, along with papad and a simple vegetable dish.
How long does it take to make Gujarati Kadhi (Sweet and Tangy Yogurt Curry)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Gujarati Kadhi (Sweet and Tangy Yogurt Curry)?
About 145 kcal per serving, with 4 g of protein, 10 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 145 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
