Gujarati Kadhi
Jan 21, 2020, Updated May 27, 2023
Sweet and tangy Gujarati Kadhi made in the Instant Pot! This yogurt soup is tempered with spices and tastes best with boiled rice.
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Simple and easy Gujarati Kadhi made in the Instant Pot!
This sweet and tangy yogurt soup is best enjoyed with khichdi or boiled rice.
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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.
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.
Garnish Gujarati Kadhi with cilantro and serve with boiled rice.
If you’ve tried this Gujarati Kadhi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Gujarati Kadhi
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
- Adjust the consistency of the kadhi to preference. The Gujarati Kadhi is supposed to be on the thinner side.
- You may adjust the amount of sugar to taste.
- Use gluten-free hing (asafoetida) to make this recipe gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No gujarati in their right mind will use cornstarch
Hello Sudha, you are right, cornstarch is not added to kadhi. I don’t add it either when making it usual way. This recipe uses the Instant Pot where there’s pressure cooking happening. Because of this, there’s a chance that the kadhi might curdle during the pressure cooking process and hence I add cornstarch to prevent that from happening. Hope that clears it up.
Yum yum, Delicious & thumbs up.
Only my 2nd attempt at making Khadi.
1st attempt a few weeks ago, also very tasty (complimented by my daughter), though recipe by a different person off Google & prepare / method slightly different.
Amazing, easy to follow recipe. I am vegan so decided to ‘veganise’ this recipe using coconut yoghurt and adding a little extra oil, instead of using ghee. The kadhi turned out perfect – sweet, tangy and with a good level of background spice! Thank you for such a clear recipe.
Thanks for the recipe! The timing and measurements mentioned in the recipe is spot on. It gave the perfect consistency to the kadhi. Simple and easy.
Perfect and I love that you always put salt measurements instead of just to taste- this helps make everything perfect each time
glad to hear! 🙂
Really AWESOME , you have GREAT MAGIC IN YOUR HANDS.⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Thanks Ajay!
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.