Gujarati kadhi ( sweet and sour yogurt curry)

One more delicacy from Gujarat, Gujarati cuisine is incomplete without special sweet and sour kadhi of Gujarat . One of my favorite kadhi , every region in india has their own way of making kadhis like punjabi kadhi, Rajasthani kadhi , Sindhi kadhi and so on and I shared almost all of them in my posts. Even though i love the punjabi kadhi with pakoras, i also like the gujarati kadhi. Punjabi kadhi is made from sour yogurt and is thick. whereas the gujarati kadhi is thin and sweet as jaggery/sugar is added to it. i love both the versions. 



for the kadhi:

1 cup curd
2.5 cups water
2 to 2.5 tbsp gram flour/besan
½ tbsp ginger chili paste or crushed ginger chili
1 tbsp sugar or jaggery… add more for more sweetness
1 tsp coriander powder
1/2 tsp Chili powder
salt as required
coriander leaves for garnishing

For the tempering:

1 sprig curry leaves
a pinch or two of asafoetida/hing
2 broken red chilies, deseeded
½ tsp cumin seeds
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 tbsp oil or ghee


1. Mix the chickpea flour, ginger-garlic paste, yogurt, sugar and salt with water.Beat to a smooth mixture.
    Add coriander powder and chilly powder in it .
2. Heat oil / ghee in a heavy bottom pan, add all the ingredients of tempering wait till it crackles, add the
   yogurt-water mixture. 
3. Give a boil first and then simmer for 5 minutes more.Continue to stir in between to avoid lumps getting
4. Garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka.

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