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September 16, 2025
Gujarati Kadhi Recipe
Gujarati kadhi offers more watery consistency than Punjabi kadhi while delivering beloved sweet-and-sour flavor that characterizes this distinctive regional variation perfectly. This regional specialty demonstrates how different Indian states create unique versions of similar dishes through local preferences and traditional techniques. The watery texture sets Gujarati kadhi apart while the sweet-and-sour profile creates complex flavors that appeal to those who appreciate balanced tastes. This love for the recipe shows how regional variations can become deeply personal preferences through cultural connections. The sweet-sour combination provides perfect contrast that makes Gujarati kadhi particularly appealing to those seeking gentler, more nuanced curry experiences.
Gujarati kadhi is more watery than Punjabi kadhi, and I love it. I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
4
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Ingredients
4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
Tadka:
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
½ teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
Other:
¼ cup chopped cilantro leaves
Directions
Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.
Nutrition Facts (per serving)
| 185 | Calories |
| 9g | Fat |
| 19g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 185 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 4g | 19% |
| Cholesterol 16mg | 5% |
| Sodium 100mg | 4% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 5% |
| Total Sugars 14g | |
| Protein 8g | 17% |
| Vitamin C 111mg | 124% |
| Calcium 263mg | 20% |
| Iron 1mg | 7% |
| Potassium 508mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
