About Kadhi
Gujarati kadhi is a thin, smooth curry of yoghurt and gram flour, simmered with ginger and green chilli and tempered with mustard, cumin, curry leaves and dried red chilli. Unlike the thick, pakora-filled Punjabi kadhi, the Gujarati version is light, pourable and distinctly sweet-and-sour.
It’s the classic foil to khichdi — the ‘khichdi-kadhi’ pairing is Gujarat’s ultimate comfort dinner — and a staple on the thali, where it cleanses and soothes between richer dishes.
The story
Kadhi exists across western and northern India, but the Gujarati take — slightly sweetened with jaggery and kept thin — reflects the regional palate. It’s everyday food, quick to make from kitchen staples.
Key ingredients
How it's made
Whisk the base
Yoghurt and gram flour are whisked smooth with water.
Simmer
Cooked gently with ginger, chilli and jaggery until slightly thickened.
Temper
A tadka of mustard, cumin, curry leaves and red chilli is added.
Serve
Poured hot over rice or alongside khichdi, finished with coriander.
How it tastes
Where to eat it
Worth seeking out
Gujarati Kadhi
Thin, sweet-and-sour, no fritters.
Fafda Kadhi
The thin kadhi served for dipping fafda.
Masala Kadhi
Thicker, spicier regional takes.
Pairs well with
On the table
Everyday dinners — especially the beloved khichdi-kadhi combination — and part of festive thalis.
Foodie tips
Good to know
Gujarati vs Punjabi kadhi?
Gujarati kadhi is thin, smooth and sweet-and-sour with no pakoras; Punjabi kadhi is thick and contains gram-flour fritters.
Why does kadhi sometimes split?
If the yoghurt-besan mix is heated too fast without stirring it can curdle; gentle heat and constant stirring prevent it.
Is kadhi spicy?
It's mild — gently warmed by ginger, green chilli and the tempering, with sweetness balancing the heat.
What is it eaten with?
Most classically with khichdi, and also poured over plain rice or eaten with bajra rotlo.
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