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    You are here: Home / Gluten-Free / Gujarati Kadhi - Yogurt Soup

    Gujarati Kadhi - Yogurt Soup

    Modified: Apr 29, 2023 · Published by Alpa Jain · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Kadhi is a gluten-free Indian yogurt soup made with yogurt, chickpea flour, and spices. Gujarati kadhi is a light kadhi, slightly tangy, spicy, and mildly sweet in flavor. It goes well with khichdi, rice, and rice dishes. Check out how to make Gujarati kadhi in the Instant Pot or on the stovetop.
    gujarati kadhi pin.
    gujarati kadhi pin.
    gujarati kadhi pin.
    gujarati kadhi pin.
    gujarati kadhi pin.
    Besan curry and cooked rice served in copper bowls.

    Gujarati kadhi is an Indian yogurt soup served with rice, pulao, or khichdi and oftentimes replaces lentil dishes or dals.

    Kadhi and curry sound to be similar and might be confusing, however, they are completely different. Kadhi is a yogurt soup made with spices and gram flour for thickening. Whereas curry is a spiced gravy in which vegetables, beans, paneer, or tofu are simmered and served.

    Kadhi is gluten-free and there are different types of kadhi recipes and each one has its own uniqueness in terms of flavor, ingredients, and consistency.

    Gujarati kadhi comes from the western part of India. It is absolutely flavorful, slightly sweet, spicy, savory, and mildly tangy. The sourness mainly depends on how tangy the yogurt is.

    Jump to:
    • Ingredients
    • Stovetop instructions
    • Instant Pot instructions
    • Serving suggestions
    • Storage
    • FAQ
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    The Gujarati kadhi recipe is made with yogurt, chickpea flour called besan in Hindi, and spices. It uses more yogurt and less amount of besan compared to the other Punjabi kadhi or Rajasthani kadhi recipes. Also, adding turmeric powder and fenugreek or methi seeds is really optional.

    It is slightly sweet in taste for which either jaggery or sugar can be used. A few basic spices are used for tempering in hot oil, ghee, or a combination of both. Chopped cilantro is used for garnishing.

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    Besan curry and cooked rice served in copper bowls.

    Stovetop instructions

    Kadhi can be made on the stovetop using the traditional method. This involves preparing a mixture of yogurt, water, and besan (gram flour), ensuring there are no lumps in it. You can use a hand blender to blend everything well.

    Next, heat a saucepan on medium heat and add oil or ghee. Once the oil is hot, add mustard seeds, cumin seeds, dry red chili, curry leaves, and cinnamon sticks.

    Now strain and pour the yogurt besan mixture into the saucepan using a strainer. Add sugar, salt, serrano pepper or green chilies, and ginger paste and mix well.

    Allow the yogurt soup to come to a boil and then reduce the flame to medium heat. Cook for another 15-20 minutes and stir it intermittently. Garnish with chopped cilantro leaves and kadhi is ready to be served.

    Instant Pot instructions

    Making kadhi in the Instant Pot is really easy as it does not require any monitoring. Personally, I like to do the tempering first and then pressure cook everything in order to save time. However, tempering can also be added after pressure cooking.

    First, whisk the yogurt and chickpea flour into a smooth paste and avoid any lumps. Then add water to it and mix well.

    Turn the Instant Pot on saute mode with the normal setting. Once the Instant Pot is hot, add oil followed by mustard seeds, cumin seeds, whole red chili, curry leaves, and the cinnamon stick.

    Using a strainer, pour the yogurt mixture into the Instant Pot. Add sugar, salt, serrano pepper, and ginger paste and mix well.

    Cook in the high-pressure mode for 5 minutes. Let the pressure release naturally for 10 minutes, then remove the remaining pressure manually.

    After opening, give it a quick mix and garnish with chopped cilantro leaves.

    Besan curry and cooked rice served in copper bowls.

    Serving suggestions

    Kadhi is usually served along with an Indian meal with curries and Indian bread like roti or puri and rice or a rice dish.

    Kadhi goes well with basmati rice and rice dishes like pulao and jeera rice. Gujarati kadhi is popularly served with khichdi topped with some ghee and it makes a nutritious comfort food when you are sick or if the weather is just too cold.

    Kadhi can either be mixed with all the rice or khichdi at once or, one can take a few spoons of kadhi from a bowl into the rice at a time and enjoy it.

    As kadhi is a light food, a bowl of kadhi itself can be comforting and soothing when you are sick.

    Storage

    Gujarati kadhi can be stored in the fridge for 3-4 days. It will usually thicken once it is refrigerated. However, after reheating, it will regain its consistency. You can always add a little water while reheating to adjust the thickness if required.

    gujarati kadhi pin.

    FAQ

    What to do if kadhi curdles?

    Sometimes you might end up with curdled kadhi and wonder what went wrong. It usually happens when the quantity of chickpea flour or besan is less in comparison with the yogurt.

    To fix the curdled kadhi, mix some besan in little water and then add it to the kadhi, ensuring there are no lumps. Cook the kadhi in the Instant Pot on saute mode or on medium flame on the stovetop for another 5-10 minutes.

    If you enjoyed this recipe, you may also like these

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    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    📖 Recipe

    Besan curry and cooked rice served in copper bowls.

    Gujarati Kadhi - Yogurt Soup

    Kadhi is a gluten-free Indian yogurt soup made with yogurt, chickpea flour, and spices. Gujarati kadhi is a light kadhi, slightly tangy, spicy, and mildly sweet in flavor. It goes well with khichdi, rice, and rice dishes. Check out how to make Gujarati kadhi in the Instant Pot or on the stovetop.
    5 from 2 votes
    Rate Recipe Print Pin Save Saved!
    Course: Dinner, Lunch, Main Course, Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 6 people
    Calories: 99kcal
    Author: Alpa Jain
    Follow on Facebook@culinaryshades

    Equipment

    • Instant Pot 6 qt
    • Strainer
    • Whisk

    Ingredients

    • 1 cup Yogurt
    • ½ cup Besan (chickpea flour, ½ cup = 46 grams)
    • 4 cup Water (4 ½ cup for stovetop method)
    • 1 tablespoon Organic cane sugar
    • 1 teaspoon Salt
    • 1 teaspoon Ginger paste
    • 1 teaspoon Serrano pepper (adjust to taste)

    For tempering

    • 1 tablespoon Oil (or ghee)
    • 1 teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 10 count Curry leaves
    • 1 inch Cinnamon stick
    • 1 count Whole Red Chili (dry)
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    Instructions

    • Blend the yogurt using a whisk in a mixing bowl.
    • Add the besan and continue blending until no lumps are remaining.
    • Mix in the water.

    Instant Pot method

    • Turn the Instant Pot on saute mode with the normal setting.
    • Once the Instant Pot is hot, add oil.
    • Once the oil is hot, add mustard seeds, cumin seeds, whole red chili, curry leaves, and the cinnamon stick.
    • Carefully, pour the yogurt and besan mixture into the Instant Pot. (It is best to use a strainer while pouring, it will prevent lumps)
    • Add sugar, salt, serrano pepper, and ginger paste. Give it a quick mix.
    • Press cancel to come out of the saute mode.
    • Close and lock the lid with pressure release knob in sealing position.
    • Cook in the high-pressure mode for 5 minutes.
    • Let the pressure release naturally for 10 minutes, then you can remove the remaining pressure manually.
    • After opening, give it a quick mix and garnish with chopped cilantro leaves.

    Stovetop method

    • Heat a sauce pan on medium high flame.
    • Add oil.
    • Once the oil is hot, add mustard seeds, cumin seeds, whole red chili, curry leaves, and the cinnamon stick.
    • Now filter and pour the yogurt mixture into the saucepan.
    • Add sugar, salt, serrano pepper, and ginger paste. Give it a quick mix.
    • Continue monitoring until the yogurt soup comes to a boil.
    • Reduce the flame to medium heat and cook for another 15-20 minutes.
    • Garnish with chopped cilantro leaves.

    Notes

    • This recipe is tested with both 3 qt. and 6 qt. without any changes.
    • If you like, you can add about 10-12 fenugreek seeds while tempering, along with mustard seeds.
    • Preferably strain the mixture of yogurt, besan, and water to get rid of any lumps.
    • If the kadhi splits, it is mainly due to less quantity of besan. You can mix some more besan and boil the kadhi for a few more minutes.
    Nutrition Facts
    Gujarati Kadhi - Yogurt Soup
    Amount per Serving
    Calories
    99
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    5
    mg
    2
    %
    Sodium
     
    421
    mg
    18
    %
    Potassium
     
    160
    mg
    5
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    221
    IU
    4
    %
    Vitamin C
     
    67
    mg
    81
    %
    Calcium
     
    77
    mg
    8
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

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