Cookbook:Yogurt Curry Soup (Kadhi)

Yogurt Curry Soup (Kadhi)
Category Curry recipes
Servings 4-6
Time 15 minutes

Cookbook | Ingredients | Recipes | Cuisine of India | Curry

Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called Roti and Sabzi in India.


  • 2 cups Chickpea flour (Besan)
  • 1 1/2 cups Curds/Yogurt(dahi)
  • 1 tsp ginger-green chilli paste
  • 2 Curry leaves (kadi patta)
  • 2 tbsp sugar
  • 2 tbsp chopped coriander (dhania)
  • Salt to taste

For temperingEdit

  • 1/2 tsp Cumin seeds (Jeera)
  • 1/2 tsp Mustard seeds ( Rai / sarson)
  • A pinch Asafoetida (Hing)
  • 1 Red chilli, broken into pieces
  • 2 tsp Ghee (clarified butter)


  1. Mix the gram flour, curds and 3 teacups of water. Beat.
  2. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
  3. Boil whilst stirring for a while.
  4. Prepare the tempering by heating the Ghee and frying the cumin and Mustard seeds until they turn brown.
  5. Add the asafoetida and red chilli.
  6. Add the tempering to the kadhi and boil for a few minutes.
  7. Sprinkle Coriander on top and serve hot.

Notes and variationsEdit

  • This is the basic Chickpea curry/soup. But, you can make its variations with Bitter Gourd, Pakora, Spinach and more.
  • Best served when hot.


  • This sweet yogurt curry is popular in Gujarat but in northern India, it is considered too sweet. So, prepare a variation depending on your guests' preference for spice.