Gujarati Kadhi (Sweet and Sour Yoghurt Curry)
A silky, gently sweet and tangy yoghurt curry finished with a sizzling spice tadka. Lovely with rice or khichdi.
- Time35 min
- LevelEasy
- Costabout £1.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the yoghurt, gram flour and water in a large pan until completely smooth, with no lumps. Whisk in the sugar, salt, turmeric, ginger and green chillies.
- 2
Set over a medium heat and bring to a gentle simmer, stirring all the time so the yoghurt does not split. Turn the heat down low and cook for 20 minutes, stirring often, until the kadhi is thickened and no longer tastes of raw flour.
20 min - 3
Heat the ghee in a small pan over a medium heat. Add the cumin and mustard seeds and wait for them to pop, about 30 seconds.
- 4
Add the cloves, cinnamon, curry leaves and dried chillies and sizzle for 20 seconds, until fragrant. Take care, the curry leaves spit.
- 5
Pour the hot tadka straight into the kadhi and stir through. Scatter over the coriander and serve with plain rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.