Gujarati · serves 2

Gujarati Kadhi

Thin, sweet and drinkable. Nothing like the thick Punjabi version.

25 min Easy Vegetarian

Ingredients

  • 1.5 cups curd
  • 3 tbsp besan
  • 1 tbsp jaggery
  • 1 tsp ginger-chilli paste
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 10 curry leaves
  • 2 cloves, 1 inch cinnamon
  • Hing
  • 2 tbsp ghee
  • Coriander

Method

  1. Whisk curd and besan with 3 cups water until completely smooth. This kadhi is thin — it should pour like soup.
  2. Add ginger-chilli paste, jaggery and salt.
  3. Bring to a boil stirring constantly, then simmer 10 minutes only. Long cooking is a Punjabi thing, not this.
  4. Tadka: ghee, mustard, cumin, cloves, cinnamon, curry leaves, hing.
  5. Pour over, coriander on top.
  6. Drink it alongside khichdi rather than pouring it on.

Questions people ask about Gujarati Kadhi

How long does Gujarati Kadhi take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of curd in Gujarati Kadhi?

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

Can I make Gujarati Kadhi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Gujarati Kadhi vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Gujarati Kadhi?

Drink it alongside khichdi rather than pouring it on. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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