Gujarati Kadhi

Simple and easy Gujarati Kadhi made in the Instant Pot!

This sweet and tangy yogurt soup is best enjoyed with khichdi or boiled rice.

gujarati kadhi served in a ceramic bowl and garnished with cilantro with another bowl of rice in the background

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Kadhi refers to a yogurt kind of soup dish which is quite popular in Northern and Western India.

One of the main ingredient for kadhi is besan (gram flour), yogurt is also often added though some versions might not have any added yogurt.

I grew up eating Punjabi style kadhi (and I shall share the recipe of it soon too) which is so different from this Gujarati kadhi.

Both the versions have besan and yogurt but they taste very different.

Punjabi Kadhi is spicy, tangy and often served with pakora (fritters) which are deep fried and then dunked in the kadhi.

It also uses much more besan and has a thicker consistency. The Gujarati Kadhi has a thinner consistency, uses less besan and has a sweet and tangy taste.

Either which way, both type of kadhi are delicious on their own.

I have been making this Gujarati version much more recently especially since I started using my Instant Pot to make it!

This Gujarati Kadhi

✓ is made in the Instant Pot

✓ makes a comforting and easy meal for busy days

✓ needs no monitoring since it’s made in the IP

✓ tastes best with rice

Now, if you would notice I do add some cornstarch to the kadhi.

It’s only because I make it in the IP. And sometimes I am wary of the yogurt splitting when pressure cooked so the best way to prevent is to add a bit of cornstarch to the batter. It binds the yogurt and prevents the splitting.

However, it is optional, you may skip it. If you were making this on stove-top, then I would probably not add the cornstarch.

It’s also important to use room temperature yogurt, this also helps in preventing the yogurt from splitting and so does adding the salt at the end.

The Gujarati kadhi has a simple tempering of cinnamon stick, cloves, mustard seeds and cumin seeds.

You may also add some methi seeds (fenugreek seeds) if you like.

The amount of besan in this recipe can be adjusted to taste. You may reduce if you like your Gujarati kadhi to taste even less of besan and look more white.

This gujarati kadhi recipe is really easy to make in the Instant Pot since there’s zero monitoring.

You add everything to the pot and then you don’t need to babysit or monitor it.

Comfort food can’t better than this, enjoy with rice and a side of aloo bhujia!

Method

1- In a large bowl, whisk together yogurt and besan.

2- Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter.

3- Also add in the sugar and mix. Set it aside.

4- Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili.

Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop.

step by step picture collage of making gujarati kadhi

5- Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color.

6- Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.

7- Close the pot with it’s lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the “- +” button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position.

Let the pressure release naturally for 5 minutes and then do a quick pressure release.

8- Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste.

step by step picture collage of making gujarati kadhi

Garnish Gujarati Kadhi with cilantro and serve with boiled rice.

a black plate with a bowl of gujarati kadhi, boiled rice and spiced potatoes

If you’ve tried this Gujarati Kadhi Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Gujarati Kadhi

gujarati kadhi served in a ceramic bowl and garnished with cilantro with another bowl of rice in the background
Manali
Sweet and tangy Gujarati Kadhi made in the Instant Pot! This yogurt soup is tempered with spices and tastes best with boiled rice.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sides
Cuisine Indian
Servings 4
Calories 160 kcal

Ingredients
  

  • 2 cups yogurt around 500 grams, at room temperature
  • 4 tablespoons besan gram flour, around 45 grams
  • pinch turmeric powder
  • 1.5 teaspoon cornstarch optional, skip if making kadhi on stove-top
  • 1 tablespoon sugar adjust to taste
  • 3.5 cups water divided, 28 oz
  • 2 teaspoons ghee
  • 1 teaspoon oil
  • 1 inch cinnamon stick
  • 2 whole cloves
  • 1 whole dried red chili broken
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon hing also known as asafoetida
  • 1 inch ginger finely chopped
  • 1 green chili or add more to taste
  • 8-10 curry leaves
  • 3/4 teaspoon salt or to taste
  • 1-2 tablespoons chopped cilantro

Instructions
 

  • In a large bowl, whisk together yogurt and besan. Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter.
    Also add in the sugar and mix. Set it aside.
  • Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili.
  • Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop.
  • Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color.
  • Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.
  • Close the pot with it's lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the "- +" button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position.
    Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  • Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste.
  • Garnish Gujarati Kadhi with cilantro and serve with boiled rice.

Stove-top Instructions

  • Make a lump free batter (without the cornstarch). Follow the same steps as it is in a heavy bottom pan on medium heat. Once you add the batter to the pan, stir and let it come to a boil for 2-3 minutes. Then lower the heat and let the kadhi simmer for around 15 minutes. Stir occasionally. Garnish with cilantro and serve.

Notes

  1. Adjust the consistency of the kadhi to preference. The Gujarati Kadhi is supposed to be on the thinner side.
  2. You may adjust the amount of sugar to taste. 
  3. Use gluten-free hing (asafoetida) to make this recipe gluten-free. 

Nutrition

Calories: 160kcalCarbohydrates: 16gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 22mgSodium: 552mgPotassium: 253mgFiber: 2gSugar: 10gVitamin A: 271IUVitamin C: 42mgCalcium: 170mgIron: 1mg
Keyword gujarati kadhi
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One thought on “Gujarati Kadhi

  1. 5 stars
    It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

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