Gujrati Kadhi

Gujrati Kadhi

This is quick and easy dish and a great way to use up yoghurt, especially yoghurt that has soured a bit. It’s perfect for summer days as the yoghurt keeps you cool but it’s equally comforting on cold wintery nights as warming soup.

Serves 6-8

3.5 from 22 votes
Servings 6 People


  • 2 cups yoghurt
  • 4 tbsp besan
  • 1 tbsp ghee
  • ½ tsp ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • ½ tsp turmeric
  • 1 sprig sprig curry leaves
  • 1 inch ginger, finely grated
  • 2 green chillies, split in half
  • 3 cup water
  • salt to taste
  • 2 sprigs coriander leaves, chopped


  • Whisk together yoghurt, besan, turmeric, salt and water until the mixture is smooth and no lumps remain. Using a large strainer, strain the liquid for good measure and, add grated ginger and chilli and set aside.
  • Heat ghee in a large pan. Add cumin seeds and mustard seeds and sauté until the seeds sizzle and pop.
  • Quickly add the asafoetida and curry leaves and sauté for 15 seconds or until fragrant.
  • Slowly pour the liquid to the spices and bring the mixture to a boil, stirring constantly.
  • Reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Turn off heat, add chopped coriander and serve with rice or kichdi.


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