Jai Shree Krishna! Today, we’re diving into a classic Gujarati delight — Kadhi, a comforting yogurt-based curry that is lightly sweet, tangy, and packed with aromatic spices. This dish pairs perfectly with steamed rice or khichdi, making it a staple at home for both everyday meals and festive occasions. The subtle sweetness of sugar balances the tangy yogurt, while fresh green peas, boiled peanuts, and a tempering of spices create a colorful, flavorful experience in every bite.
Whether you’re a beginner or a seasoned cook, this recipe is simple, quick, and absolutely delicious. Let’s get cooking!
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Ingredients
- Yogurt (curd): 1 cup
- Gram flour (besan): 2 tbsp
- Ghee: 2 tbsp (or oil if preferred)
- Mustard seeds: ½ tsp
- Cumin seeds: ½ tsp
- Fenugreek seeds (methi dana): 4–5
- Cinnamon stick: small piece
- Cloves: 2
- Black peppercorns: 4
- Green chili & ginger paste (thecha): 1 tbsp
- Curry leaves: 1 sprig
- Asafoetida (hing): 2 pinches
- Fresh green peas: 2 tbsp
- Boiled peanuts: 1 tbsp
- Water: 1.5 cups
- Sugar: 1 tsp or as per taste
- Cumin powder: ¼ tsp
- Coriander powder: ¼ tsp
- Salt: to taste
- Water : 1 & 1/2 cup
- Fresh coriander leaves : to garnish
Method
Step 1 – Prepare the yogurt-besan mixture
- In a large bowl, whisk together 1 cup yogurt and 2 tbsp gram flour.
- Gradually add 1 cup water, mixing well to form a smooth batter. Ensure there are no lumps; it should be a pourable consistency.
Step 2 – Temper the spices
- Heat 2 tbsp ghee in a deep pan over medium heat.
- Add ½ tsp mustard seeds and let them splutter.
- Then add ½ tsp cumin seeds, 4–5 fenugreek seeds, 2 cloves, Small piece of cinnamon, 1 tbsp green chili-ginger paste, 1 sprig curry leaves, 2 pinches hing (asafoetida)
- Sauté gently until the raw aroma of chili-ginger paste disappears.
Step 3 – Add vegetables and peanuts
- Add 2 tbsp fresh green peas and 1 tbsp boiled peanuts.
- Lightly stir for 1–2 minutes, then cover and cook for about 2 minutes to soften the peas slightly.
Step 4 – Cook the kadhi
- Uncover and pour ½ cup water into the pan.
- Reduce the heat to low and slowly add the yogurt-besan mixture, stirring continuously to prevent curdling.
- Add 1 tsp sugar (for the signature sweet-tangy flavor), ¼ tsp cumin powder, ¼ tsp coriander powder.
- Stir well and let the kadhi simmer gently for 5–7 minutes, stirring occasionally.
Step 5 – Final seasoning
- Lastly add salt per taste.
- Garnish with chopped fresh coriander leaves.
- Turn off the heat and cover the pan to let the flavors meld for a few minutes.
- Serve hot with steamed rice or khichdi for a comforting meal.
- Pair with a simple vegetable stir-fry or papad for added texture.
Gujarati Kadhi is more than just a curry — it’s comfort in a bowl. Its creamy, sweet-tangy flavor makes it a family favorite across generations. Try it with simple rice or khichdi, and watch it disappear in minutes!
Tips and Tricks –
- Avoid curdling: Always add the yogurt mixture to the pan on low heat and stir continuously.
- Flavor boost: Toasting the gram flour lightly before mixing with yogurt can add a nutty depth.
- Sweetness balance: Adjust sugar according to your taste; Gujarati kadhi is traditionally mildly sweet.
- Colorful touch: Adding peas and boiled peanuts not only enhances flavor but makes it visually appealing.
- Storage: Kadhi can be refrigerated for up to 2 days; reheat gently on low heat before serving.
