Gujarati Kadhi with Steamed Rice- A Traditional Gujarati Cuisine

Gujarati Kadhi is one of the most famous recipes of Gujarati cuisine. This kadhi requires patience. The kadhi only tastes good when  it's kept simmering over low flame for at least 20 or 25 minutes, so as to let all the flavors seep, set in, just stirring in between is required. My daughter loves this kadhi because of the sweet and mild sourness. She relishes it with steamed rice.

500 Ml Butter milk - slightly sour
2 Tablespoons Chickpea flour / Besan
3 Green Chillies - slit
1/2 teaspoon Ginger - chopped finely
1 Tablespoon Sugar
Salt to taste

For Tempering / Tadka
1 Tablespoon Ghee
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Fenugreek Seeds
1/4 Teaspoon Mustard Seeds
2 Cloves
1 Cinnamon stick
4 Peppercorns
2 Bay Leaves
2 Dry Red Chillies
7-8 Curry Leaves
1 Tablespoon Coriander Leaves - chopped


Blend buttermilk and chickpea flour until smooth using hand blender. Make sure that there are no lumps in the mixture.

Transfer prepared mixture to a medium size deep pan and bring it to boil over medium flame.

Add green chilly, ginger,  sugar and salt to taste. Stir to mix well and cook on low flame for approx 10 to 15 minutes. It should be runny. If required add 1/2 cup more water.

Meanwhile, prepare the tempering. Heating ghee in a small tempering pan. Add mustard seeds and fenugreek seeds, when they start to crackle, add cinnamon, cloves, cumin seeds, dry red chilli and curry leaves; sauté for 30-40 seconds on low flame.

Take tempering pan away from flame and pour tempering over kadhi.  Stir well.  After adding tempering, let it boil for 15 minutes, keep stirring after every few minutes. Turn off flame and garnish it with finely chopped coriander leaves. 

Traditionally it is served with steamed rice or khichdi. This can also be served it with pulao.  Here I, have served it with Steamed Rice, Masala Papad, Sitaphal Basundi, Baked Cheesy Capsicum, Fried Stuffed Chillies ( store bought), Slices of Cucumber and pickle.

For the Masala Papad

Large Papad  - as required
1 Onion - finely chopped
1 Tomato - de - seeded, finely chopped
1 Tablespoon Coriander leaves - finely chopped
1/4 Teaspoon Chat Masala
Red Chilly powder and salt to taste


Roast one large papad in the microwave for 2 minutes. One minute on each side.  Mix together  onion, tomato, coriander leaves, chat masala, red chilly powder  and salt.  Spread this on the roasted papad when serving or else the papad will become soggy. 

For the Steamed Rice

2 Cups Rice
8 - 10 Cups Water 
1 Teaspoon Salt


Wash the rice and keep aside

In a large vessel, bring the water to a boil, add salt and rice, lightly stir it.  Let it boil on medium low flame till done. When cooked, Strain the rice in a colander to remove all the excess water and serve hot.

My Notes:

Kadhi prepared with this recipe is white. If you would like to have it a yellow, then add a pinch turmeric powder.

This is Week 2 - Day 6 of the Marathon theme Indian States. 

Labels: Gujarat, Main course, Vegetables, Complete Meal, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.


  1. The Gujarati Thali looks very the sitaphal basundi...amazing spread.

  2. Gujarat has become the favorite state for day 1. Many of us including me has started with Gujarati dish. Yummy kadhi

  3. Nice thali and and a filling meal.

  4. Kadhi looks delicious. Love to eat it with rice.

  5. Lot of Gujarathi thali in this series..Looks delicious..

  6. I dont mind inviting myself to ur place to enjoy these beautiful thali, totally irresistible.

  7. Lovely array of dishes. Love the dessert.

  8. That looks like a nice spread you got there!

  9. Love this kadhi -- simple and comforting dish. Your thali looks so colorful and yummy!!

  10. Kadhi must be lovely. Didn't know that this kadhi requires so much of simmering.
    BTW custard apple basundi sounds interesting.

  11. what a great platter to present. The kadhi sounds delicious