How to make Gujarati Kadhi -

Gujarati yogurt curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Sugar Free Natura (शुगरफ्री)

Cuisine : Gujarati

Course : Dals and Kadhis

For more recipes related to Gujarati Kadhi checkout Vegetable Kadhi, Punjabi Kadhi, Sev ni Kadhi. You can also find more Dals and Kadhis recipes like Raw banana curry Kadhi Bhel Dal Bukhara Moong Mooshur Daal

Gujarati Kadhi

Gujarati Kadhi Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Gujarati Kadhi Recipe

  • Gram flour (besan) 2 tablespoons

  • Sugar Free Natura Diet Sugar 1 teaspoon

  • Yogurt 2 cups

  • Ginger-green chilli paste 1 teaspoon

  • Salt 1/2 teaspoon

  • Ghee 2 teaspoon

  • mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Dried red chillies broken into large bits 2

  • Cloves 3-4

  • Cinnamon 2.5 cm Stick

  • Asafoetida a pinch

  • Radish cut into thin strips 1 small

  • Potato cut into thin strips 1 small

  • Ripe banana cut into thin round slices (optional) 1 medium

  • Fresh coriander chopped 1 tablespoon


Step 1

Whisk together the gram flour, yogurt and ginger-green chilli paste till smooth. Add three cups of water and salt, and mix well. Set aside.

Step 2

Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves, red chillies, asafoetida, cloves and cinnamon. When the seeds splutter, add the radish and potato, and stir to mix. Add one cup of water and cook on medium heat till the vegetables are tender.

Step 3

Add the yogurt mixture and continue to cook, stirring continuously, till the mixture thickens slightly. Adjust the salt. Add the banana and Sugar Free Natura Diet Sugar and mix lightly.

Step 4

Serve hot garnished with the chopped coriander.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.