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Gujarat / West India · Indian

Gujarati Kadhi (Sweet-and-Tangy Yogurt Curry)

The soothing soul of a Gujarati thali: a silky, gently sweet-and-sour curry of yogurt and chickpea flour, tempered with cumin, curry leaves, and a whisper of clove and cinnamon. Light, warming, and made to pour over rice or khichdi.

By Table & Traditions Editors

Published July 2, 2026

A bowl of pale yellow, thin Gujarati kadhi with a ghee tempering of cumin, dried red chili, and curry leaves floating on top, beside a bowl of rice.

Kadhi exists across India, but the Gujarati version is distinct: thinner, sweeter, and more delicate than the Punjabi pakora kadhi, balancing yogurt's tang with a touch of sugar or jaggery. It's a daily fixture of the Gujarati thali, almost always paired with steamed rice or khichdi.

Yield
Serves 4
Prep
10 min
Cook
20 min
Total
30 min
Difficulty
Easy

Gujarati kadhi is the gentle, soothing heart of a Gujarati thali — a thin, silky curry of yogurt and chickpea flour, balanced between tang and a whisper of sweetness, perfumed with a ghee tempering of cumin, curry leaves, clove, and cinnamon. Poured over rice or alongside khichdi, it’s the warm, comforting counterpoint to a meal of spicier dishes.

Sweet-and-sour, the Gujarati way

Kadhi is made all over India, but the Gujarati version has a clear identity: thinner, more delicate, and sweet-and-sour, where a touch of sugar or jaggery plays against the yogurt’s tang. (Its Punjabi cousin, thick and savoury with fried pakoras, is a different dish entirely.) Getting that sweet-sour-salt balance right, tuned to how sour your yogurt is, is the whole art.

Smooth, and no splitting

The one technical worry is curdling. The fix is simple: whisk the besan thoroughly into the yogurt and water before any heat, and stir frequently as it comes to a boil. The chickpea flour both thickens the kadhi and stabilises the yogurt so it stays silky.

The tempering makes it Gujarati

The finishing vaghaar — ghee sizzled with mustard and cumin seeds, dried chili, curry leaves, and the telltale clove and cinnamon — is poured in at the end and gives the kadhi its aroma. Those warm whole spices are what mark it as Gujarati.

Serve it with rice or thepla. For more of the Gujarati table, see undhiyu, or browse the full recipe collection.

Ingredients

Serves
4

For the kadhi

  • 1 cup sour yogurt, whisked Slightly sour yogurt gives the best tang; fresh yogurt works with a squeeze of lemon.
  • 3 tbsp besan (chickpea flour) Thickens the kadhi and stops the yogurt curdling.
  • 3 cups water Gujarati kadhi is thin and pourable, not thick.
  • 1–2 tsp sugar or jaggery The signature gentle sweetness; balance against the yogurt's sourness.
  • 1 tbsp ginger-green chili paste
  • salt

For the tempering (vaghaar)

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 cloves, 1 small piece cinnamon, 2 dried red chilies, a pinch of asafoetida, curry leaves

Method

Tap a step’s number to check it off as you go.

  1. Whisk the yogurt, besan, and water together until completely smooth, with no lumps. Add the ginger-chili paste, sugar, and salt.

    Why: Whisking the besan into the yogurt and water off the heat is what keeps the kadhi smooth and stops it splitting when it cooks.

  2. Bring the mixture to a boil over medium heat, stirring frequently, then simmer 12–15 minutes until it thickens slightly and loses the raw besan taste.

    Why: Constant stirring as it comes to a boil prevents curdling; the simmer cooks out the raw chickpea flour and melds the sweet-sour balance.

  3. Make the vaghaar: heat ghee, add mustard and cumin seeds, then the cloves, cinnamon, dried chilies, asafoetida, and curry leaves until fragrant and spluttering.

    Why: The ghee tempering is the aromatic heart of Gujarati kadhi; the warm spices (clove, cinnamon) distinguish it from other regional kadhis.

  4. Pour the sizzling tempering into the kadhi (or vice versa), stir, and simmer another minute.

    Why: Adding the tempering at the end infuses the whole pot with its aroma in one fragrant burst.

  5. Taste and adjust the sweet-sour-salt balance before serving.

    Why: Kadhi lives or dies on balance — it should be tangy and gently sweet at once; adjust to your yogurt's sourness.

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Variations

  • Gujarati kadhi with dumplings

    Add small besan or methi dumplings (muthia) to the kadhi to make it a more substantial dish.

  • Punjabi pakora kadhi (different style)

    For a thicker, savoury, non-sweet kadhi, fry onion-besan pakoras and simmer them in a thicker yogurt-besan base.

  • Vegan

    Use a thick plant yogurt and temper in oil; balance sweetness and sourness as usual.

Serving & Storage

Serve hot, poured over steamed rice or alongside khichdi — kadhi-khichdi is the classic comfort pairing. It's also a standard ladle on a Gujarati thali.

Pairs with: Steamed rice, Khichdi, Gujarati thali, Thepla.

Storage: Keeps 2 days refrigerated; it thickens, so loosen with water when reheating and warm gently so the yogurt doesn't split.

Nutrition

Per serving (about 1 cup)

Calories
150
Protein
6 g
Carbs
14 g
Fat
8 g
Fiber
1 g
Sugar
8 g
Sodium
380 mg

Notable micronutrients: Calcium, Vitamin B12, Phosphorus

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How do I stop kadhi from curdling?

Whisk the besan thoroughly into the yogurt and water before heating, and stir frequently as it comes to a boil. The chickpea flour stabilises the yogurt; the danger point is the initial heating, so don't walk away.

How is Gujarati kadhi different from Punjabi kadhi?

Gujarati kadhi is thin, delicate, and sweet-and-sour, eaten poured over rice. Punjabi kadhi is thick and savoury (not sweet) and studded with deep-fried onion pakoras. Same yogurt-besan idea, very different dishes.

Can I use fresh (non-sour) yogurt?

Yes — just add a squeeze of lemon or let it sit out a little to develop tang. The balance of sour against the sugar is what makes kadhi sing, so you want some sourness.

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