Gujarati Dahi Kadhi

15 years back I would have never envisaged that one day I would be posting about kadhi as a sweet and salty delicious curry..Shocking to the taste of my cultural cuisine , i was more then intrigued biting into a sugar granule in the gujrati dal that came along with my thali,,This was at the erstwhile famous gujrati thali joint “Samrat” in Churchgate.I was on my summer internship then ,and was the first time that i was introduced to gujrati food by my brother and his collegues, and trust me i hated it..And now many years later i have developed a taste for Gujrati cuisine of sorts although , i havent been able to warm up to the  sweet dal…but its distant cousin, the kadhi ;has managed to find its place withing my taste buds..

But then, however simple it may seem , it honestly isnt that easy to cook up this curry if  culturally you are not accustomed to cooking up curd as a whole dish,coz curd is temperemental and to mellow it down is a task. Curdling of the curd is a task that you need to master. If it curdles, the kadhi is not what is was supposed to be..That’s the hardest part..

I learnt it after many many unsuccessful attempts and now I can proudly say that I have mastered the art of cooking up a glorious kadhi. You will need to follow these tricks that I use if you want to make that perfect kadhi esp if you are a first timer and do not want to fail in your attempt


  • The trick is to use curd at room temperature and beat it very well so that there are no lumps..Ideally if you have  frotter  that you use for coffee or milkshakes or a hand blender that”s the best
  • Also transfer the the kadhi mixture to the pan/saucepan whatever you choose to make it in and then put it in low flame. I feel this works up to the right temperature as the pan slowly heats up and does not let the curd curdle
  • Stir continuously


Curd -1 cup
Gramflour- 1.5 tbsp( you can use lesser amount like i did if you dont want the dominance of gramflour.I used just  a teaspoon)
Water-2 cups(if you want a thinner kadhi you can add upto 2.5 cups of water like i used)
jaggery/sugar-1 tbsp
red chilli powder- a pinch
ginger and green chilli paste- 1 tsp
coriander powder- 1/4th tsp(optional)
cumin powder(optional)- 1/4th tsp(optional)
salt-as per taste

For tempering
curry leaves-5-6
mustard seeds-1/8th tsp
cumin seeds-1/4th tsp
dry red chilli-1
Asafoetida- a pinch(optional)
cinamon-half stick(optional)
cloves- 2 to 3

Plz note:      1. I didnt use, cinamon, asafoetida, nor 2 tbsp gramflour but just 1 tsp since i wanted a                              runny sauce. The  tempering elements are used to enhance the taste and will change                              the flavour as per the ingredients you put. I like a plain kadhi, and hence put in a little                          of  coriander and cumin powder just for taste.
2. If you want a yellow color, you can add a pinch of turmeric
                     3. If curd is not available, you can use buttermilk as well


  • Beat the curd with besan with a blender until smooth. Add water and beat again well so that there are no lumps.
  • Add red chili powder, ginger chilli paste, salt,sugar/jaggery,coriander and cumin powder and mix well
  • Transfer the mixture to a pan and put it over low flame
  • Keep stirring until it come to a boil and the mixture thickens up a bit.
  • Do not let the curd curdle and once it thicken a bit you can switch off the flame or let it simmer on low flame till you prepare the tempering
  • In another pan, add oil,and add the cumin, mustard seeds, curry leaves and dry red chilly. When smoking hot , add it to the curry, give it a stir and switch off the flame

A litttle salty, hugely sweetly flavoured, this goes as a glorious combination with your rice and other subjis. Has all the benefits of curd in it.So enjoy your meal the gujrati way!!! Till i come back with a  new receipe .

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