Kadhi by Tarla Dalal

Tarla.Dalal's picture

Dec. 03, 2013

Kadhi is inseparable from Gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. This simple dish requires tact and perfection, which comes from practice. Remember never to boil the kadhi on a high flame as it tends to curdle.


Fresh curd 2 Cup (32 tbs) (dahi)
Besan 5 Tablespoon (Bengal gram flour)
Ghee 2 Teaspoon
Cumin seeds 1/2 Teaspoon
Mustard seed 1/2 Teaspoon
Asafoetida 2 Pinch
Curry leaves 5
Salt To Taste
Ginger green chili paste 1 Teaspoon
Sugar 2 Tablespoon
For garnish
Finely chopped coriander 2 Tablespoon



1. In a deep bowl, combine curd and besan. Whisk until no lumps remain.

2. Pour 3 cups of water and mix well. Set aside.

3. In a kadhai, heat ghee. Add cumin seeds and mustard seeds and let them splutter.

4. Add in asafoetida and saute for a few seconds.

5. Stir in the curd-besan-water mixture, curry leaves, salt, ginger-green chili paste and sugar. Bring to a boil, stir constantly and cook for 2 minutes. Reduce the flame, stir occasionally and simmer for 10-12 minutes.


6. Garnish with coriander and serve hot with rotli, puran poli and khichdi.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 201Calories from Fat 68

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 214 mg8.92%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2 g8%

Sugars 15 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet