Gujarati Kadhi Recipe in Gujarati: Tangy Yogurt Curry With Pakora Dumplings

This traditional Gujarati kadhi brings the perfect balance of tangy yogurt and spiced pakora dumplings. A staple in Gujarati homes, it combines simple ingredients to create a comforting, flavorful curry.

I’ve perfected this recipe to ensure the kadhi stays smooth and the pakoras remain light and fluffy. The dish is best enjoyed hot, paired with steamed rice or rotli.

Ingredients for Gujarati Kadhi Recipe in Gujarati

Simple, traditional ingredients create this comforting Gujarati curry with spiced dumplings.

The yogurt is the foundation here. Use whole milk, unsweetened yogurt for the creamiest texture. Indian grocery stores often carry thicker, tangier varieties that work perfectly. For gram flour (besan), look for freshly milled options at Patel Brothers or any well-stocked international market. Avoid using expired flour, as it loses its binding properties over time.

No asafoetida? Skip it—this traditional spice isn’t always available. Dried fenugreek leaves add depth but can be replaced with a pinch of kasuri methi if unavailable. For the tempering, whole cumin and mustard seeds are essential, but ground spices in a pinch will work. The green chilies can be adjusted for heat preference, or replaced with serrano peppers for extra kick.

This dish tastes best fresh but keeps well. Store leftovers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if it thickens too much. The pakoras may soften over time, so enjoy them as soon as possible for that perfect light and fluffy texture.

Step-by-Step Instructions for Gujarati Kadhi With Pakora Dumplings

Master the art of balancing tangy yogurt with crispy gram flour dumplings using this reliable method.

Step 1: Prepare the Pakora Batter and Fry

In a mixing bowl, combine the 0.75 cup gram flour, 0.25 tsp baking soda, 1 tbsp fenugreek leaves, and ½ tsp salt. Gradually add ¾ cup water while whisking to create a smooth, lump-free batter with a coating consistency.

Heat 0.5 cup vegetable oil in a deep pan over medium-high heat. When the oil reaches 350°F (a drop of batter should sizzle immediately), drop tablespoonfuls of batter into the hot oil. Fry in batches for 2-3 minutes until golden brown on all sides, turning occasionally. Drain on paper towels and set aside.

Step 2: Whisk the Yogurt Mixture

In a large bowl, whisk together the 2 cups plain yogurt and 1 cup water until smooth. Add the 1 tsp turmeric powder, 1.5 tsp salt, and 1 tbsp sugar, whisking well to combine. The mixture should be slightly tangy with a vibrant yellow color from the turmeric.

Gradually add the remaining 1.25 cups water while whisking continuously to prevent lumps. The final kadhi base should have the consistency of thin buttermilk. This ensures the kadhi cooks evenly without curdling.

Step 3: Temper the Spices

In a heavy-bottomed pot, heat 2 tablespoons vegetable oil over medium heat. Add the 1 tsp cumin seeds and 0.5 tsp mustard seeds. When the cumin seeds sizzle and turn light brown (about 30 seconds), add the 0.25 tsp asafoetida, 2 whole green chilies, and 1 tbsp fresh ginger.

Sauté for 1-2 minutes until the ginger turns light golden and the aroma of spices fills the air. Be careful not to burn the asafoetida as it can turn bitter. This tempering step forms the flavor foundation of your kadhi.

Step 4: Cook the Kadhi

Pour the yogurt mixture into the tempered spices while stirring constantly to prevent curdling. Cook over medium-low heat, stirring frequently, for 10-12 minutes until the kadhi thickens slightly and comes to a gentle simmer.

Add the fried pakoras to the kadhi and simmer for an additional 5 minutes to allow the flavors to meld. The kadhi should coat the back of a spoon with a creamy consistency. Avoid boiling vigorously as this can cause the yogurt to separate.

Step 5: Finish and Garnish

Taste and adjust seasoning if needed, though the initial salt measurement should be sufficient. Turn off the heat and let the kadhi rest for 5 minutes to allow the pakoras to absorb some of the tangy liquid.

Garnish with the 0.25 cup fresh cilantro just before serving. The kadhi should have a balanced tangy, slightly sweet flavor with crispy pakoras that soften slightly in the warm curry. Serve hot with steamed rice or rotli.

Make-Ahead Tips for gujarati kadhi recipe in gujarati

🔪 Week Before

Start by gathering all the dry ingredients like besan (gram flour), spices, and yogurt. Check your pantry for staples like turmeric, cumin seeds, and asafoetida. 2-3 days before cooking, soak any whole spices if needed and prep your shopping list for fresh ingredients like curry leaves and green chilies. This ensures you’re not scrambling last minute! 💡

⏰ Day Before

Prep the pakora batter by mixing besan, chopped veggies (like onions or spinach), and spices. Store it in an airtight container in the fridge. You can also chop all the vegetables for the kadhi and store them separately. 12-24 hours ahead, make the yogurt base by whisking yogurt with water, turmeric, and salt—keep it chilled. ✨

👨‍🍳 Day Of

Begin by frying the pakoras in batches and setting them aside. 1-2 hours before serving, simmer the yogurt mixture with spices, then add the fried pakoras to soak up the flavors. Keep the kadhi warm on low heat until ready to serve. 🔥

🍳 Last-Minute Tasks

Just before serving, temper the kadhi with ghee, mustard seeds, and curry leaves for that final aromatic touch. Garnish with fresh cilantro. 5-10 minutes before serving, give it a gentle stir and adjust the consistency with warm water if needed. 🎯