Total Time
Prep 20 mins
Cook 30 mins

This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an "authentic gujarati dish" - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.

Ingredients Nutrition


  1. Place gram flour in a deep mixing bowl.
  2. Add yoghurt and water, and whisk until smooth.
  3. Stir in salt, ginger, garlic and chilli.
  4. Heat ghee in a saucepan.
  5. Add the seeds and rest of ingredients.
  6. Stirfry until onions soften.
  7. Pour in yoghurt mixture and bring to boil while stirring.
  8. Turn down to simmer for 10-15 minutes, garnish and serve.
  9. Optional: Add pakodas (dumplings) before serving.


Most Helpful

Delicious! I left out the asafoetida and used 3 cups of water. My four year old loved it and has asked for it again tomorrow! Thanks Varsha for another fabulous recipe :)

HappyBunny February 04, 2006

This is the FAMOUS Gujrati Curry which happens to be the "secret way to my brother's heart". LOL. This is one of my favourite Indian curries too and something which you will see every week on my dinner table:) There are a few things that surprised me about this recipe. First, is the quantity of water stated here. You need atleast 6-8 cups of water for making the kadhi{curry}. Just 1/2 a cup is WAY TOO LITTLE! Second, is the garlic paste in the recipe. I have never heard of nor eaten any Gujrati curry with garlic paste in it - that would spoil the taste and plus, its not going to be the traditional Gujju curry then;) Instead of using ginger in the paste form, I use fresh grated ginger ALWAYS for this. If I'm too tired to grate, I just chop it small! But, I would never use ginger in paste form for this curry ever. I think it would spoil the taste{I prefer grating/chopping it}. Third, I have never heard of onions being used in Gujrati curry. This is one recipe I've watched several times being made in Gujrati homes{because I happen to LOVE Gujrati food and have loads of Gujrati friends!} and none of them ever have used onions in this curry. So, I would omit that also. I never use onions for this curry. Forthly, if you add dumplings to this kadhi, it becomes PUNJABI curry then and NOT Gujrati! Next, my method of preparing this is a little bit different from yours. I follow steps 1 and 2 just like the ones here in the recipe. Ofcourse, in step 2, I use atleast 6-7 cups of water and not just 1/2 a cup. I use about 1 1/2 tsps. of salt. After step 2, I straight do step 7. In the meantime while the kadhi is boiling, I proceed to prepare the seasoning. For the seasoning, in just 1 tbsp. of oil, I add 2 cloves, 2 green cardamoms, 1 tsp. each of black mustard and cumin seeds and 1/2 tsp. of methi seeds. Once these stop spluttering, I add 1/4 tsp. of asafoetida powder{hing} and 1-2 small green chillies, chopped. I stir-fry this for a minute. Then, I add 4 sprigs of torn fresh curry leaves. After this, I add and saute a 1 inch piece of ginger. Once the ginger has been stir-fried and the raw smell is gone, I add 1/4 tsp. of turmeric powder and 1/2 tsp. of red chilli powder. I cook this briefly and then, add this mixture to the boiled kadhi, stir well, remove from flame and serve immediately over hot Basmati white rice. Experience has taught me one has to very careful about the amount of turmeric powder one adds to this kadhi. For the traditional Gujrati curry colour, you shouldn't add too much{just about 1/2 tsp. at the max!}. This recipe is also missing an ingredient all Gujrati curries have - sugar! Generally, they add 1/2 a tsp. of the same. I dont use the sugar either but just wanted to mention it. I think if one tried this recipe with these points in mind, the kadhi would be absolutely delicious!

Charishma_Ramchandani June 12, 2004

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