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Gujarati Kadhi


  • 2 tbsp besan (Bengal gram flour)
  • 1 1/2 cups curds (dahi)
  • 1 tsp ginger-green chilli paste
  • 4-5 curry leaves (kadi patta)
  • 1 tsp sugar
  • 2 tbsp chopped coriander (dhania)
  • salt to taste

For the tempering:

  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds ( rai / sarson)
  • a pinch asafoetida (hing)
  • 2 tsp ghee


  1. Mix the gram flour, curds and 3 teacups of water. Beat.
  2. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
  3. Boil whilst stirring for a while.
  4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida.
  5. Add the tempering to the kadhi and boil for a few minutes.
  6. Sprinkle coriander on top and serve hot.

Recipe By Avni Patel.

One Response to “Gujarati Kadhi”

  1. Nitish says:

    Awesome! What is awoesme, is left to the figment of your imagination! )!! Brilliant pictures! Keep up the wonderful work and by the way, when am I getting a chance to taste this creation?

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