Gujarati Kadhi



  • 6 tbsp Yogurt
  • 2 tbsp Besan/Chickpea Flour
  • 3 Slit green chillies
  • 1 inch ginger (grated)
  • Salt to taste
  • 1.5 tbsp jaggery
  • 2 tbsp ghee
  • 1 tsp Cumin seeds
  • 1/4 tsp hing/asafoetida
  • 6 Curry Leaves
  • 4 pieces cloves
  • 2 small pieces of a cinammon sticks
  • 3 cups of water


Mix yogurt, besan, and salt in a blender bowl. Blend this mixture. Add 3 Cups of water. Put this mixture in a pan and bring to boil. Add chillies. ginger, and jaggery.

In a tadka pan, add ghee. Once the ghee is hot, add cumin seeds, hing, cloves, cinammon, and curry leaves. Add this to the yogurt mixture.

Kadhi is ready to serve. Best served with rice or khichdi.

To view more recipes please visit Messy Cooking NZ


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