Gujarati kadhi
Preparation Time
10 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Besan (chickpea flour)
About This Recipe
Gujarati kadhi is the sweet-tangy kadhi often poured over khichdi or plain rice, kept light enough to drink from a bowl. The sweetness comes from jaggery and the tang from sour curd, and the two are meant to sit in balance: the first spoon tastes sweet, the finish is clean and sour.
The besan quantity in kadhi decides the body. This recipe uses a quarter cup of besan to two cups of curd and three cups of water, which cooks to a thin kadhi that pours easily; a Punjabi kadhi uses more flour and pours thicker. Whisk the flour with water before the curd goes in and the kadhi will never lump.
The jaggery is left to your taste: use the full tablespoon for a clearly sweet kadhi, or halve it when the curd is sharp and you want the sourness to lead. The tempering keeps to ghee, mustard, cumin, hing, curry leaves and a dry red chilli, with two cloves for warmth. Besan is chickpea flour, and kadhi is one of its everyday uses; the besan hub covers the flour itself.
Ingredient List
Serving Size:
1x
2x
3x
For the kadhi
- Besan (chickpea flour) — 1/4 cup
- Curd (dahi) — 2 cups
- Water — 3 cups
- Jaggery, grated — 1 tbsp
- Turmeric Powder — 1/4 tsp
- Salt — 1 tsp
- Green chilli and ginger paste — 1 tsp
For the tempering
- Ghee — 1 tbsp
- Mustard Seeds — 1/2 tsp
- Cumin Seeds — 1/2 tsp
- Hing (asafoetida) powder — 1 pinch
- Dry red chilli — 1 piece
- Curry leaves (fresh, or a few dried) — 10 leaves
- Cloves — 2 cloves
To finish
- Fresh coriander leaves, chopped — 2 tbsp
Skip The Store !
Get all you need for the recipe in just a few clicks
Serving Suggestions
Pour it hot over soft khichdi, moong dal khichdi for one, or over steamed rice with a spoon of ghee. A bowl also rounds out a thali of roti, shaak and dal. Cool leftovers quickly and keep them in the fridge for up to two days; the kadhi thickens as it sits, so loosen it with hot water. The besan recipes roundup has more dishes from the same flour.
Tips for Cooking Gujarati kadhi
Make the paste first: whisk the besan with one cup of the water until smooth, and only then add the curd. Keep the kadhi at a gentle simmer rather than a rolling boil, so the curd does not split into grainy specks. Stir now and then, because besan settles and catches on the bottom. Add the jaggery early so it melts into the pot, and taste at the end before you adjust with more jaggery or salt.
Chef’s Note
Kadhi thickens as it cools, so judge it at the table, not in the pan: a thin, warm kadhi will still coat a spoonful of rice. A bowl of this kadhi comes to about 76 kcal, with 1.7 g protein and 0.8 g fibre, most of it from the besan, ghee and jaggery; the curd is not part of those numbers.
Per serving (approx.): 76 kcal, protein 1.7 g, carbs 7.5 g, fat 4.3 g, fibre 0.8 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 11, 2026
Recipes You’ll Love
More everyday cooking with COWBERRY organics, from the same kitchen.
Preparation Time
10 Min
Cooking Time
30 Min
Difficulty Level
moderate
Preparation Time
5 Min
Cooking Time
27 Min
Difficulty Level
moderate
Preparation Time
12 Min
Cooking Time
28 Min
Difficulty Level
moderate