Sweet-Tangy Gujarati Kadhi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Gujarati kadhi is thinner, mildly sweet and pakora-free. Whisk besan into yogurt until lump-free, temper with mustard and curry leaves, then simmer gently so it never splits.
Ingredients
How to Make It
Whisk besan, yogurt, ginger-chilli, jaggery, salt and water until completely smooth.
Temper oil with mustard, cumin, curry leaves, hing, chilli and optional whole spices.
Pour yogurt mixture into the pot; cook on medium-low, stirring often, until it thickens slightly and tastes cooked (8–12 minutes). Do not hard boil.
Garnish with coriander. Serve with khichdi or steamed rice.
Nutrition per serving
* Approximate values per serving
Health Benefits
Yogurt-besan kadhi is easy to digest and light on oil. A measured sweetener keeps the classic Gujarati profile without turning dessert-like.
Pro Tips
- →Lumps mean you didn’t whisk enough — strain if needed.
- →Stir continuously while heating.
- →Kadhi thickens as it cools; keep it pourable.
Variations
- 1Add grated ginger for more warmth.
- 2Skip jaggery for a purely tangy bowl.
Frequently Asked Questions
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