My Favourite Curry- Gujrati Kadhi

READY IN: 35mins
Recipe by Charishma_Ramchanda

This has been my all-time favourite kadhi! I love it more than my traditional Sindhi and Punjabi curries(all these are Indian). I have had bowl fulls of this in Gujrati restaurants whenever we've gone to those. I love Gujrati food with all my heart(its light and delicious!) and this kadhi is the BEST one ever! This is a good recipe to have on hand when time is short and you want to serve - THE BEST! DONT FORGET to call me over:)

Top Review by Kuli Singh

Agreed - this is absolutely delicious. A few tips from my point of view though. 1) Make sure you do not over-fry the seasonings. 2) It is much nicer all round if you strain the resultant Kardhi to remove the whole seasonings whice get in the way, leaving you with a smooth, tangy, delicious concoction! 3) My Punjabi roots call for the addition of some nice potato pakoras to add some more sustenance.

Ingredients Nutrition


  1. Put the gramflour in a bowl.
  2. Add the curd and mix ensuring that no lumps are formed.
  3. Add hot water and salt and mix well.
  4. Allow the kadhi (curry) to boil in a large open-mouthed vessel.
  5. Make sure you remove the scum the collects on the top, from time to time.
  6. While the kadhi is boiling on medium flame, prepare the seasoning.
  7. For this, put a tbsp of oil in a pan.
  8. Add the ingredients listed under'Seasoning'.
  9. Saute the ginger till the raw smell is gone.
  10. Put the seasoning ingredients into the boiling kadhi.
  11. Mix well and serve hot with white rice.

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