July 15, 2025 · vegetarian
Gujarati kadhi
Sweet-sour yogurt curry with a mustard seed and curry leaf tempering. Rice, phulka or paratha.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
The weeknight kadhi. Sweet, sour, spiced from the tempering, done in the time it takes to make rice. My tweaks to the original are below the recipe.
Gujarati kadhi
What you'll need
For the kadhi
For the tempering
How to make it
- 1
Whisk yogurt, besan, water, ginger-chili paste, sugar and salt until smooth, no lumps.
- 2
Heat oil on low. Pop the mustard seeds.
- 3
Add cumin, cinnamon, cloves, curry leaves, red chilies, fenugreek and hing. Fry 1 minute, don't burn.
- 4
Slowly pour in the yogurt mixture (it splatters). Stir to combine.
- 5
Bring to a boil on medium-low, stirring often.
- 6
Simmer on low-medium 10–12 minutes, stirring, until no raw besan taste remains.
- 7
Adjust salt and sugar. Garnish with coriander.
- 8
Serve hot with rice, phulka or paratha.
Sean's tweaks
- Use 2x cloves and 2x curry leaves.
- Greek yogurt instead of regular. Walmart's Greek yogurt is more sour, good for a simpler, plainer taste. Any yogurt works though.
- Cottage cheese can sub for yogurt, or go 50/50 cottage cheese and yogurt.
Good to know
- Use fresh besan, within shelf life.
- Leftovers only good 1 day. Flavor changes in the fridge.
- Don't boil if using plant-based yogurt. Gentle simmer only, avoids curdling.
Adapted from the original recipe.
More to cook
Made it? Tag @betterthantakeout.food so we can see.