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Gujarati Kadhi

Recipe for Gujarati Kadhi - A yogurt based soup, thickened with besan (chickpea flour) and flavoured with a select few spices, best had with Khichdi, Pulao or Steamed Rice.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 serving


  • 1 cup Yogurt Sour
  • 2.5 cups Water
  • 1.5 - 2 tbsps Besan Chickpea flour /
  • 1/4 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam masala powder
  • 3/4 tsp Salt
  • 2 tsps Vegetable oil ghee /
  • pinch Asafoetida a
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 sprigs Curry leaves
  • 3 - 4 Cloves
  • 2 - 3 chillies Dried red
  • a few Coriander leaves


  • In a bowl, whisk 2 tbsp yogurt with the chickpea flour, until there are no lumps. Mix in the remaining yogurt, water, turmeric powder, red chilli powder, garam masala powder and whisk well until everything is combined well.
  • In a heavy bottomed pan, add the above mixture.
  • Season with salt and allow this to come to a simmer on a medium-low flame. Keep a watch on this and it needs constant stirring to prevent the yogurt from splitting. The kadhi will get thicker as it simmers for 3-4 minutes and the chickpea flour cooks through.
  • Prepare the tempering / tadka. Heat oil in a heavy bottomed pan. Add the asafoetida, mustard seeds and cumin seeds. Once the seeds pop, add curry leaves, dried chillies and cloves. Stir for 30 seconds or so.
  • Transfer this over the kadhi and simmer on low flame for another 1-2 minutes.
  • Remove from flame and garnish with fresh coriander leaves. Serve with steamed rice, pulao or jeera rice.


Check out the recipe for a Healthy Pakora Kadhi, Punjabi style
Recipe for Healthy Kadhi Pakodi