How To Make Gujarati Kadhi (Hot Yogurt Soup)



Yogurt – 1 cup, beaten

Water – 3 cups

Besan (chickpea flour) — 4 Tbs

Salt – ¾ tsp (or to taste)

Haldi (turmeric) – 1/8 tsp

Ginger – ½ tsp grated

Green chilies – 1 to 2 (to taste), finely chopped


For Vagar (seasoning):


Oil – 2 tsp

Ghee (clarified butter) – 1 tsp

Whole red chili – 1

Cloves – 4

Cinnamon – 1 small piece

Jeera (cumin seeds) – ½ tsp

Rai (mustard seeds) – ½ tsp

Methi seeds (fenugreek) – 10 seeds

Hing (asofoetida) – 1 pinch

Curry leaves – 1 sprig

Cilantro – 5 sprigs, chopped



  1. In a pot, mix together Yogurt, Water and Besan well until there are no besan lumps.
  2. Add Salt, Haldi, Ginger and Green Chilies.
  3. Bring mixture to a boil on medium flame, stirring continuously.
  4. Reduce flame to low.
  5. In a separate small pan, heat Oil and Ghee.
  6. Add Whole Red Chili, Cloves, Cinnamon, Jeera, Rai and Methi – allow them to sputter.
  7. Turn off flame and add Hing, Curry Leaves and Cilantro – mix well to coat leaves with oil.
  8. Add the seasoning to the boiled yogurt mixture and allow it to boil once more.



  1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
  2. To make thicker Kadhi, add more besan.
  3. Try adding a teaspoon or two of sugar to get and nice sweet and sour taste.
  4. If your yogurt is too sour, replace one cup of water with milk