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Gujarati kadhi

Kadhi or curry has important place in the Guajarati cuisine generally it’s the part of main course in dinner. In some areas of Gujarat there is a fix menu for evening as Kadhi and khichdi. Kadhi is very light to digest, with ample amount of calcium and protein.

Preparation time: 5 mins

Cooking time: 7 mins

Serves: 4


Gram flour : 2 tbsp

Curd: 1 cup

Jaggery:  shredded 2 tbsp

Salt: 1 tbsp

Green chilly: 2

Ginger: 1” piece

For tempering:

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Bay leaf: 1

Curry leaves: 3-4

Cinnamon stick: 1 cm sized

Cloves: 2-3

Fenugreek seeds:  1 tsp

Ghee: 1 tbsp

Asaphoetida:  1 tsp

Dry red chilly: 1

Fresh coriander : to garnish


  • Mix gram flour and curd properly and add 700 ml water to it, blend till smooth ensuring no lumps remain. Then add ginger chilly paste and curry leaves to it.
  • To retain the consistency of the curry do not add salt or jiggery in to the curry till it starts to boil.
  • Traditionally its made up by cooking in the deep vessel, but it cooks much faster in microwave.
  • Take this mixture into microwave proof bowl or tray.
  • Keep on microwave high for 5 mins stirring in between.
  • Now add shredded jiggery and salt. Then again microwave high for 2 mins.
  • Allow standing time for 1 min.
  • Take out and transfer to serving bowl.


  • Heat the oil in pan, add mustard seed & cumin seeds , when seeds starts to crackle, add fenugreek seeds /powder, dry red chilly, cinnamon, cloves, bay leaf and finally add asafoetida and pour on to the curry.
  • Garnish with fresh coriander leaves and serve hot with khichdi or steamed rice.

Nutritional value:

Energy:  137 kcal

Carbs:  16.2 g

Protein: 4.8g

Fat:  5.35g

About the author

Ami Paneri Upadhyay

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