Gujarati Kadhi Recipe (Sweet & Tangy Yogurt Curry)
A light, silky yogurt curry tempered with mustard seeds and curry leaves. Sweet, tangy, and ready in 20 minutes — the heart of a Gujarati thali.
Equipment
- Medium saucepan
- Small pan (for tadka)
- Whisk
Ingredients
For the Kadhi Base
- 1 cup full-fat yogurt room temperature
- 2 tbsp besan chickpea flour
- 3 cups water
- 1 tbsp jaggery or sugar, to taste
- 1/2 tsp turmeric powder
- 1 tsp salt adjust to taste
- 1/2 tsp ginger paste optional
For the Tadka (Tempering)
- 1 tbsp ghee or neutral oil for vegan
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 8-10 curry leaves
- 1 dried red chili
- 1 pinch asafoetida hing
Instructions
Whisk the Kadhi Base
- In a large bowl, whisk together the yogurt, besan, and water until completely smooth with no lumps.
- Add the jaggery (or sugar), turmeric, salt, and ginger paste. Whisk again to combine.
Cook the Kadhi
- Pour the mixture into a medium saucepan and place over medium-low heat.
- Stir continuously in one direction until the kadhi comes to a gentle simmer, about 10-12 minutes.
- Reduce heat to low and cook for another 5 minutes, stirring occasionally, until slightly thickened and pale golden. Taste and adjust salt and sweetness.
Make the Tadka
- Heat ghee in a small pan over medium heat. Add mustard seeds and wait for them to splutter, about 30 seconds.
- Add cumin seeds, curry leaves, dried red chili, and asafoetida. Stir for 15-20 seconds until fragrant.
- Pour the tadka immediately over the kadhi and stir to combine. Serve hot.
Notes
Use room-temperature yogurt to prevent curdling. Cold yogurt straight from the fridge increases the risk.
Whisk out every lump of besan before heating — lumps cannot be fixed once the kadhi is on the stove.
Cook on medium-low heat only. High heat causes the yogurt to curdle and the kadhi to turn grainy.
Vegan swap: Replace yogurt with unsweetened coconut or cashew yogurt, and use neutral oil instead of ghee.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat on low with a splash of water. Do not freeze.
Make-ahead: Prepare the kadhi base a day ahead and refrigerate. Make the tadka fresh just before serving.
Gluten-free note: Check that your asafoetida (hing) is wheat-free — some brands use wheat flour as a filler.
Tried this recipe?Let us know how it was!