Gujarati Kadhi: A Buttermilk Based Preparation.

We had been to a Gujarati restaurant last week and I was floored by the kadhi they served. I tried making it myself over the weekend. I’ve also added sun-dried lentil vadis to enhance the taste and made it slightly sweet to keep to its Gujarati version. They tasted superb with hot steaming rice and a spoonful of melting ghee. Yumm!!


  • 2 Cups Sour Curd
  • 4 tsp Gram flour (Besan)
  • 1 tsp grated Ginger
  • 2 Green chilies
  • Salt
  • 2-3 sprigs Coriander leaves
  • 2 tsp Oil
  • 1 Pinch Turmeric powder
  • 1/2 tsp Cinnamon powder
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • Few Curry leaves
  • 1 Pinch Asafetida
  • 6-7 sun dried lentil vadis
  • 1 tsp sugar


  • In a pan, heat some oil and fry the vadis till they turn brown and keep it aside.
  • Add 2 cups water to the curd in a bowl and whip it thoroughly
  • Add the besan, salt, turmeric powder and mix well.
  • Make a paste of ginger, chopped chilies, cinnamon and coriander leaves.
  • In a pan, boil the curd mixture on slow heat and stir continuously.
  • Add the ground paste and sugar, and boil again.
  • Heat oil in another pan; add mustard seeds, cumin seeds, curry leaves and asafetida and fry until the mustard seeds splutter.
  • Pour this seasoning over the kadhi.
  • Add the vadis just before serving
  • Serve hot with rice.

Preparation time: 20 minutes

Serves: 2

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