By Akshara
December 28, 2025
Gujarati kadhi is known for its light, tangy flavour balanced with a touch of sweetness, giving it a smooth and comforting taste. The yoghurt-besan base cooks into a silky consistency that pairs beautifully with steamed rice or khichdi.
1 cup yoghurt 2 tbsp besan 2 cups water 1 tsp ginger-green chilli paste ½ tsp sugar Salt Tempering: 1 tsp ghee, cumin, mustard, curry leaves, 2 cloves
Whisk yoghurt, besan, water, ginger-chilli paste, sugar and salt until lump-free.
Heat on low and simmer gently, stirring occasionally, until the kadhi thickens slightly.
In another pan, heat ghee and add cumin, mustard, curry leaves and cloves.
Pour the tempering over the kadhi and serve hot with rice or khichdi.