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Gujarati kadhi served in a ceramic bowl with vibrant mustard-seed and curry leaf tadka on a marble kitchen surface

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Ingredients Equipment Method Notes

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)

Equipment

  • Medium saucepan
  • Small pan (for tadka)
  • Whisk

Method
 

Whisk the Kadhi Base
  1. In a large bowl, whisk together the yogurt, besan, and water until completely smooth with no lumps.
  2. Add the jaggery (or sugar), turmeric, salt, and ginger paste. Whisk again to combine.
Cook the Kadhi
  1. Pour the mixture into a medium saucepan and place over medium-low heat.
  2. Stir continuously in one direction until the kadhi comes to a gentle simmer, about 10-12 minutes.
  3. 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
  1. Heat ghee in a small pan over medium heat. Add mustard seeds and wait for them to splutter, about 30 seconds.
  2. Add cumin seeds, curry leaves, dried red chili, and asafoetida. Stir for 15-20 seconds until fragrant.
  3. 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.
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