Gujarati Kadhi
A tangy, creamy yogurt-based curry with soft, golden gram flour dumplings. Light yet deeply comforting, it’s a temple-style comfort food with a balanced sour-sweet warmth.
30 min 2 servingsEasy
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Sweetness
Richness
Method
- 1In a bowl, mix 100 g gram flour with 150 ml water to make a smooth, thin batter. Let it rest for 10 minutes.
- 2In a deep pan, heat 20 ml mustard oil over medium flame. Add 10 curry leaves and 1 dried red chilli. Sizzle for 10 seconds.
- 3Pour in 400 ml water and bring to a gentle boil. Add 150 ml plain yogurt, whisking continuously to prevent lumps.
- 4Stir in 10 g jaggery and 10 g tamarind paste (or 15 ml lemon juice) to balance the tang. Simmer for 2 minutes.
- 5Slowly pour the gram flour batter into the simmering kadhi while stirring constantly. Cook for 5 minutes until the mixture thickens slightly.
- 6In a separate bowl, mix 20 g gram flour with 30 ml water to make a thin paste. Add 10 g jaggery and 1 pinch of asafoetida. Stir well.
- 7Drop spoonfuls of the gram flour mixture into the kadhi. Cover and cook on low heat for 8 minutes until dumplings are soft and cooked through.
- 8Remove from heat. Taste and adjust salt to taste. Garnish with fresh curry leaves and serve warm with steamed rice or roti.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Gujarati Kadhi is gluten free, jain, veg.
Gujarati Kadhi contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
