Total Time
Prep 15 mins
Cook 10 mins

Its easy...and one of the things my MIL cooks great...

Ingredients Nutrition

  • 2 cups curds (preferable not sour)
  • 2 cups water
  • 3 teaspoons chickpeas (ground to powder form)
  • 1 12 teaspoons green chili paste
  • 1 teaspoon ginger-garlic paste
  • 1 12 teaspoons sugar
  • 1 teaspoon salt, to taste
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 5 curry leaves
  • cilantro (to garnish)


  1. Take all the ingredients except the last three in a bowl.
  2. Mix them well with a hand blender.
  3. Take a kadhai or thick bottomed saucepan.
  4. Heat the ghee in it and crackle the cumin seeds add curry leaves also.
  5. Pour in the curd mixture.
  6. Do not bring to boil just heat the mixture, mean while keep stirring.
  7. Remove and sprinkle some chopped fresh cilantro.
  8. Serve hot with pea’s pulao or “Khichdi".
  9. The chickpea powder will prevent the curd from curdling.
  10. so arrange the amount to be used accordingly.
Most Helpful

Gujrati kadhi is my all-time favourite kadhi{curry} amongst the many Indian curries I prepare and serve my family. I used 6-8 cups water for 1 cup of curd{plain fat-free yogurt}. Instead of adding ginger-garlic paste and green chilli paste{which is pretty unusual in my part of the world}, I used fresh grated ginger. Chopped ginger is also fine and works well. As for the chickpea powder, I used 2 tbsps. of readymade gramflour {besan}. I substituted the ghee with Pure Wesson Canola oil{to make it less rich}. Other than the cumin seeds and curry leaves, for the seasoning, I also used 1 tsp. of mustard seeds, 1/4 tsp. of methi seeds, 1/4 tsp. of asafoetida powder mixed with a little water, 1/2 tsp. red chilli powder, 3 cloves, 3 green cardamoms, 1/2 tsp. turmeric powder and 1 1/2 tsps. salt instead of just 1 tsp. Please note that in step 6, I did bring the mixture to a boil and then allowed it to simmer for a few minutes with the seasoning. I did not use any cilantro to garnish. I served this with plain white Basmati rice for a nice lunch.

Charishma_Ramchandani July 01, 2004