Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Gujarati Kadhi (Sweet & Sour Yogurt Curry)

Traditional 3. Gujarati Kadhi recipe

🧺 Ingredients

• Yogurt (plain, full-fat): 250ml (1 cup)
• Besan (gram flour): 45g (3 tbsp)
• Water: 500ml (2 cups)
• Ghee (or oil): 15ml (1 tbsp)
• Jaggery: 15g (1 tbsp)
• Salt: 5-7g (1-1.5 tsp)
• Ginger paste: 15g (1 tbsp)
• Green chili paste: 10g (½ tbsp, adjust to taste)
• Turmeric powder: 1g (⅛ tsp)
• Ghee: 15ml (1 tbsp) separate
• Mustard seeds: 3g (½ tsp)
• Cumin seeds: 3g (½ tsp)
• Fenugreek seeds: 2g (⅜ tsp)
• Cloves: 2-3 whole
• Cinnamon stick: 2cm piece
• Dried red chili: 1-2 whole
• Asafoetida (hing): pinch
• Curry leaves: 10 leaves
• Fresh green chili: 1-2 whole

👩‍🍳 How to make Gujarati Kadhi

1. In a bowl, whisk together yogurt, besan, ginger paste, and green chili paste until smooth (no lumps).
2. Add water slowly while whisking to avoid lumps. Mixture should be pourable.
3. In a heavy-bottomed pan, heat 15ml ghee on medium heat (30 seconds) until shimmering.
4. Pour yogurt mixture into ghee, stirring constantly. Critical: Keep flame on low to prevent curdling.
5. Stir continuously for 5 minutes until mixture reaches a gentle boil. Surface should have tiny bubbles.
6. Increase heat to medium. Add turmeric powder and jaggery.
7. Simmer 15-20 minutes, stirring occasionally. Kadhi should thicken gradually (visual cue: when stirred, spoon leaves trail).
8. Taste and adjust salt.
9. In a separate small pan, heat 15ml ghee on high heat until shimmering (45 seconds).
10. Add mustard seeds. Wait for crackling sound (10 seconds)—majority should pop.
11. Add cumin seeds and fenugreek seeds. Fry 3 seconds until fragrant.
12. Add cloves, cinnamon, dried chili, asafoetida, and curry leaves. Fry 5 seconds.
13. Add whole fresh green chili, fry 3 more seconds.
14. Pour entire tempering into kadhi, stir well. Surface should show layer of oil.
15. Simmer 2 more minutes on low heat.
16. Texture: Thin sauce that coats spoon
17. Color: Golden-brown with spice specks
18. Taste: Sweet, sour, savory balance (adjust jaggery/salt/lemon if needed)

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