GUJARATI KADHI WITH SPECIAL MASALA PASTE
(South Gujarat Special)

Kadhi is a traditional Gujarati delicacy prepared with sour curd and gram flour. It tastes best with steamed rice or khichdi. Across Gujarat, kadhi is made in different ways using varied processes and ingredients.

In South Gujarat, especially during winter, kadhi takes on a delightful seasonal twist with the addition of a freshly ground masala paste made from green tuver (pigeon peas/lilva), green garlic, chillies, curry leaves, amba haldar (mango ginger), fresh turmeric, and ginger. Unlike the simple sweet-tangy kadhi popular across the state, this version is aromatic, earthy, and bursting with freshness. It is a cherished winter delicacy, enjoyed particularly when green tuver and garlic are in abundance.

This kadhi is light, wholesome, and comforting, yet carries a distinct punch from the fresh masala. The nuttiness of tuver pairs beautifully with the sharpness of green garlic and the gentle warmth of amba haldar. Balanced with the sourness of buttermilk, it results in a smooth, mildly spicy, and tangy curry. Traditionally served with steaming hot rice, bajra rotla, or khichdi, it makes for a nourishing and flavorsome Gujarati meal during the colder months.

This kadhi truly captures the essence of South Gujarat’s seasonal flavors—warm, rustic, and soul-soothing.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients
For the masala paste:

½ cup fresh green pigeon peas (tuver/lilva)

1 bulb garlic or 100 g green garlic (with leaves)

6–8 green chillies (adjust to taste)

25 g amba haldar (mango ginger)

15 g fresh turmeric (haldar)

15 g ginger

Juice of 1 lemon

¼ cup tender curry leaves

1–2 tbsp water (for grinding)

For the kadhi:

2 cups curd (preferably sour, whisked)

2 tbsp gram flour (besan)

1 tbsp masala paste

Salt to taste

1 tbsp finely chopped coriander

For tempering:

1 tbsp ghee or oil

½ tsp mustard seeds

½ tsp cumin seeds

½ tsp fenugreek seeds

1 pinch asafoetida (hing)

1–2 dried red chillies

Few curry leaves

Method

1. Prepare the masala paste:
   Grind pigeon peas, garlic, chillies, amba haldar, fresh turmeric, ginger, and curry leaves with salt and lemon juice into a coarse paste. Add a little water if needed.
   Tip: This paste can be stored in the freezer for up to a year or in the refrigerator for about a week.
2. Make the kadhi:
   In a bowl, whisk together curd, besan, and masala paste until smooth and lump-free. Add salt and bring the mixture to a boil, then reduce the heat and let it simmer gently.
3. Prepare the tempering:
   Heat ghee or oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Once they splutter, add dried red chillies, hing, and curry leaves. Turn off the heat.
4. Finish the kadhi:
   Pour the tempering into the simmering kadhi. Continue cooking for 5–10 minutes, until it thickens slightly and the raw taste of besan disappears. Turn off the heat.
5. Serve:
   Garnish with fresh coriander and serve hot with khichdi or bajra rotla.