Gujarati Kadhi

Kadhi is to North India as Mor Kuzhambu is to the south - the only exception probably that Coconut is added to the latter. When there is less time to cook or when I dont feel like making elaborate side dishes, then I tend to make Kadhi's often. They are simple yet delicious and does not involve slogging. They are light yet filling.

Gujarati Kadhi's tend to be little more runny than the usual kadhi's. Here is the way I make it, thanks to my mom.

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • 1 1/2 cup Curd ( full fat works better than skim ones)
  • 1 1/2 cup water
  • 2 generous tbsp besan (chickpea flour)
  • 1 tbsp Ghee ( or Oil )
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 generous pinch turmeric
  • 1 pinch asafoedita
  • 1/4 tsp Fenugreek seeds
  • few springs of curry leaves and cilantro
  • 2-3 cloves
  • 1 cinnamon stick
  • 1-2 dried red chilli
  • 1 inch piece of ginger, peeled and chopped into thin slices
  • salt to taste
1. Take a large bowl and mix yogurt and water and blend well till there are lumps
2. In a small bowl mix chickpea flour with little of the above mixture till it forms into a paste. This helps to avoid lumps when added to the yogurt mixture.
3. Mix both of them well till blended.
4. In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with Ghee/oil
5. Add the mixture.
6. Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil. The heat should be minimum.
7. Garnish it with cilantro and serve with roti/phulkas.

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos


By Rakesh on May 29, 2012

Sugar is most important part of Gujrati KAdhi :)

By Happy cook on Feb 24, 2008

I love this, can eat them with plain rice and lime pickle, just delicious

By Uma on Feb 24, 2008

One delicious Kadi. we call it Bombay chutney back home. Nice description.

By Kribha on Feb 23, 2008

I've never tasted this before but seen it many times in other blogs. Nice detailed pictures. Looks so good and delicious.

By Red Chillies on Feb 23, 2008

This is such an easy way to make a heart warming kadhi. This is like a thinner version of zhunka ( that tends to be dry).

By DEEPA on Feb 23, 2008

lady!! this is so very yummy and tasty!!

By Kalai on Feb 23, 2008

Beautiful, Dhivi! Simply beautiful. You're making me get an urge to go make this now and I just ate lunch! :)

By Namratha on Feb 23, 2008

It looks delicious and very nicely illustrated DK:)

By remya on Feb 23, 2008

wow!!! kadhi loos delish....

By Siri on Feb 23, 2008

*Kadhi* (Telugu: Majjiga Pulusu) is the best. I tend to add some pakodas or soya make more yummy!.. When I visit ur house, promise me, U will make *Kadhi Pakoda* for me! ..:D ofcourse with hot rice and mango pickle as a side! .. Oh, my mouth is watering already.. all becoz of u .. bad bad gurl..

There is a surprise for u on my blog!


By Raaga on Feb 23, 2008

I love the addition of the spices :-)

By Lavanya Raj on Feb 23, 2008

Nice entry DK..also a simple dish..iam going to try this soon.