I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.

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  • Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

Nutrition Facts

185 calories; protein 8.4g 17% DV; carbohydrates 18.9g 6% DV; fat 9.1g 14% DV; cholesterol 15.5mg 5% DV; sodium 100.2mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2010
Really really delicious! My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recipe as written. It was excellent, but in subsequent batches I left out the turmeric and kept the cilantro (not "traditional" in our book, but sometimes it's good to part with tradition!) Also, I've used low fat yogurt and low fat laban - reducing the water added. Both work great! Read More
(8)

Most helpful critical review

Rating: 3 stars
09/08/2011
this was ok at best but perhaps I didn't nail it. I tried making it with chicken. I poached the chicken in the curry broth after following the recipe closely. The seeds and asofateda smelled great in the frying pan but very little of their pungence came through in the final recipe. Maybe it just needs more of all the spices for my taste. Overall pleasing but not exciting. Sauce was very thin for what I am used to also but this could be traditional Gujarati not sure. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/23/2010
Really really delicious! My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recipe as written. It was excellent, but in subsequent batches I left out the turmeric and kept the cilantro (not "traditional" in our book, but sometimes it's good to part with tradition!) Also, I've used low fat yogurt and low fat laban - reducing the water added. Both work great! Read More
(8)
Rating: 3 stars
09/07/2011
this was ok at best but perhaps I didn't nail it. I tried making it with chicken. I poached the chicken in the curry broth after following the recipe closely. The seeds and asofateda smelled great in the frying pan but very little of their pungence came through in the final recipe. Maybe it just needs more of all the spices for my taste. Overall pleasing but not exciting. Sauce was very thin for what I am used to also but this could be traditional Gujarati not sure. Read More
(2)
Rating: 4 stars
11/10/2014
This was very good and quick and easy to make. I cooked some okra in it and it worked well. Read More
(1)
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Rating: 4 stars
01/07/2020
thanks for sharing this recipe. I am also going to cook kadhi and I liked kadhi so much with rice. Read More