Gujarati kadhi
A gently sweet yogurt-and-besan kadhi to accompany rice or a light meal.
- Active prep
- 10 min
- Cook
- 25 min
- Yield
- 4 servings
About 35 minutes total elapsed time, including 0 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Gujarati kadhi combines yogurt and besan into a light, gently tangy accompaniment for rice or a family meal. This is a yogurt-based kadhi, distinct from the besan chutney sometimes served with fafda. Whisk out lumps before heating and bring the mixture to a gentle simmer while stirring; jaggery is optional so you can adjust the sweetness to your household.
Ingredients
- 1 cup plain yogurt
- 2 tbsp besan
- 3 cups water
- 1 tbsp jaggery, optional
- 1/2 tsp salt, or to taste
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 6 curry leaves
- 1 tsp grated ginger
Method
- 1
Whisk yogurt and besan until completely smooth.
- 2
Whisk in water, ginger, salt and optional jaggery.
- 3
Heat gently, stirring continuously until the mixture starts simmering.
- 4
Reduce heat and simmer for 15 minutes, stirring often until the raw besan taste is gone.
- 5
Warm ghee in a small pan, add cumin and mustard seeds, then carefully add dry curry leaves.
- 6
Pour the tempering into the kadhi, stir and serve hot.
Helpful tips
- Use a deep pan for tempering and keep your face away from spluttering seeds.
Plan ahead
Whisk the yogurt and besan before turning on the heat. Measure the tempering separately and plan the rice or other accompaniment alongside the twenty-five-minute cooking window.
Common questions
Why does my kadhi have lumps?
Besan added directly to hot liquid can clump. Whisk it into the yogurt until smooth first, then gradually add water; strain stubborn lumps before heating.
Can I leave out the jaggery?
Yes. The listed jaggery is optional. Taste after simmering and adjust to your household preference rather than adding sweetness automatically.