Gujarati kadhi


  • Sour Curd or khatta dahi:400 gm(2 cup)
  • Besan or black gram flour:80 gm
  • Oil-2-3 table spoon
  • Cumin seed or Jeera:1/2 teaspoon
  • Mustard seeds or sarso ke daane 1/2 tea spoon
  • Feenufreek seeds or methi ke daane-half tea spoon
  • Curry leaves or Kadhi patta-6-7
  • Asafoetida or Hing:2-3 pinch
  • Turmeric or Haldi-1 teaspoon
  • Green chili or Hari mirch 1
  • Ginger or Adrak:1 inch piece grated
  • Salt or Namak:1, 1/2tsp or to taste
  • Sugar or jaggery 1 teaspoon
  • Whole red chili pepper or Sabut lal mirch-2
  • Red chili powder or Lal mirch powder:1/4 teaspoon
  • Coriander leaves or Hara dhaniya:2 table spoon
  1. Sieve besan and mix it with curd
  2. Then beat it well.
  3. Put this mixture in a big bowl.
  4. Add ½ liter or 6 cups (triple than curd) of water in this mixture.
  5. Kadhi mixture is ready.
  6. Heat oil and add cumin seed, fenugreek seed and, mustard seeds in it.
  7. Reduce the heat and add curry leaves, asafoetida, turmeric powder, green chili and ginger paste.
  8. After roasting these add kadhi mixture in it.
  9. Stir it well with a table spoon till first boil.
  10. Then add salt, sugar, coriander and red chili.
  11. Slow down the heat again and let it cook for 15 minutes.
  12. Kadhi is ready
For garnishing :
  • heat oil in a small pan
  • add ¼ teaspoon cumin seeds
  • stop heating
  • Add whole red chili papper,1-2 pinches of red chili powder and coriander leaves.
  • Mix it well with kadhi.
  • Serve hot with chapatti or rice.

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