Gujarati Kadhi | How to make Gujarati Kadhi

Gujarati Kadhi

Gujarati Kadhi is a  popular Gujarati dish made using curds or buttermilk and gram flour. It is a perfect accompaniment to plain rice and even pulaos. As it is thin in consistency, one can even drink it after meals as a digestive aid. It is an essential part of a traditional Gujarati thali.


1 cup curds (dahi)
2 tbsp gram flour(besan)
2 Green chillies (hari mirch)
1 small  piece of Jaggery (gud)
3 to 4 Cloves (lavang)
½ inch Cinnamon (dalchini)
1 Dry red chilly (laal mirch)
1/4 tsp Asafoetida (hing)
7 to 8 Curry leaves
1 tbsp Oil
3/4 tsp Cumin seeds
3/4 tsp mustard seeds
Salt as per taste


  • In a bowl, take curds and besan and whisk it well.
  • Add two cups of water and mix well.
  • To this, add the jaggery and green chillies. Add salt.
  • Pour this mixture into a pan and cook, stirring continuously till the kadhi acquires a somewhat thick consistency.
  • For seasoning, heat the oil in a small pan.
  • Add mustard seeds, cumin seeds, cloves, cinnamon, hing, curry leaves and dry red chillies.
  • Pour the seasoning into the kadhi.
  • Serve Gujarati Kadhi  with rice and pickle.


Further, I would like to draw your attention to other curd based gravies, Punjabi Kadhi, Palak Pakodi Kadhi.