Gujarati Kadhi
Lunch • India
How to Make Gujarati Kadhi (Traditional & Healthy Version)
Gujarati Kadhi is a classic dish from the heart of Gujarat, celebrated for its light, tangy, and comforting flavors. Unlike other kadhi varieties across India, Gujarati Kadhi is known for its thinner consistency, mild sweetness, and delicate blend of spices. It is made using dahi (curd) and besan (gram flour), tempered with fragrant spices like jeera (cumin), rai (mustard seeds), and hing (asafoetida). This dish beautifully balances sweet, sour, and spicy notes, making it a staple in Gujarati thalis and daily meals. Gujarati Kadhi is a wholesome, vegetarian delight often paired with khichdi or steamed rice. Its soothing taste makes it a favorite during festivals such as Uttarayan and Navratri when light and sattvic meals are preferred. With its easy preparation and minimal ingredients, this kadhi is perfect for a quick lunch or a comforting meal on a busy day. A healthy alternative to richer curries, Gujarati Kadhi brings together the nutritional goodness of curd and the earthy flavors of Indian spices, making it a must-try for anyone seeking authentic Gujarati cuisine.
Ingredients(for 1 medium bowl)
- 1 cup Dahi (curd) (Use low-fat for a healthier version)
- 2 tablespoons Besan (gram flour)
- 2.5 cups Water
- 1 Green chilli (Finely chopped)
- 1 teaspoon Ginger (Grated (adrak))
- 1 teaspoon Sugar (Or jaggery for a healthier option) - optional
- to taste Salt
- 1/4 teaspoon Turmeric powder (haldi)
- 1 teaspoon Ghee (Or use oil for vegan)
- 1/2 teaspoon Rai (mustard seeds)
- 1/2 teaspoon Jeera (cumin seeds)
- a pinch Hing (asafoetida)
- 6-8 Curry leaves (Fresh)
- 1 tablespoon Fresh coriander leaves (Chopped, for garnish) - optional
Instructions
- 1
In a mixing bowl, whisk the dahi (curd) until smooth. Add besan (gram flour), turmeric, salt, and sugar or jaggery. Gradually add water while whisking to ensure there are no lumps.
5 minutes
Use a hand whisk for the smoothest mixture; avoid using very sour curd for the best taste.
- 2
Transfer the mixture to a deep pan. Add grated ginger and chopped green chilli.
2 minutes
Adjust ginger and chilli as per your spice preference.
- 3
Cook the mixture on medium flame, stirring continuously to prevent the besan from sticking or lumping. Let it simmer for 10-12 minutes until it thickens slightly and the raw taste disappears.
12 minutes
Continuous stirring ensures a lump-free, smooth kadhi.
- 4
For tempering, heat ghee in a small tadka pan. Add rai (mustard seeds) and let them splutter, then add jeera (cumin seeds), hing, and curry leaves.
2 minutes
Do not overheat the ghee; add hing after seeds splutter for best aroma.
Why This Dish is Healthy
This healthy Gujarati Kadhi recipe is a great choice for calorie-conscious individuals as it uses low-fat curd, minimal ghee, and includes protein-rich besan. The absence of heavy cream or fried pakoras keeps the fat content low, while natural spices enhance digestion and immunity. The dish is light, easy to digest, and perfect for lunch, especially in hot climates. Its probiotic content and balanced nutrition make it suitable for weight loss and diabetic-friendly diets.
Gujarati Kadhi is naturally rich in probiotics due to the use of dahi (curd), which supports gut health and digestion. Besan (gram flour) adds plant-based protein and dietary fiber, making the dish suitable for a balanced vegetarian diet. The use of minimal ghee and optional jaggery ensures lower saturated fat and sugar content. Spices like ginger, turmeric, and curry leaves provide antioxidants, anti-inflammatory benefits, and essential micronutrients. This kadhi is gluten-free if besan is pure and is low in calories, making it ideal for those monitoring their intake.
Pro Tips
- 💡Tip 1: Always whisk curd and besan thoroughly to avoid lumps.
- 💡Tip 2: Use fresh, not very sour curd for the best flavor.
- 💡Tip 3: Stir continuously while cooking to prevent kadhi from splitting or sticking.
Storage & Serving
Store leftover kadhi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving; avoid boiling to retain the smooth texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
