Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
For a Jain-friendly Gujarati Kadhi, skip the ginger. To make kadhi without yogurt or besan, try my Sindhi Tomato Kadhi or Vendakkai Mor Kuzhambu recipes. If your yogurt isn’t sour enough, leave it at room temperature for a few hours or add a tablespoon of sour cream. You could also use Ayran which is a sour Turkish yogurt drink. For extra flavor, add methi seeds, onions, and garlic during tempering. Leftover plain Gujarati kadhi can be transformed into Fajeto by simply adding mango pulp.
Calories: 257.84kcal | Carbohydrates: 48g | Protein: 5.14g | Fat: 7.11g | Saturated Fat: 2.07g | Polyunsaturated Fat: 0.79g | Monounsaturated Fat: 3.75g | Cholesterol: 7.96mg | Sodium: 43.85mg | Potassium: 588.97mg | Fiber: 5.32g | Sugar: 41.98g | Vitamin A: 3065.3IU | Vitamin C: 119.97mg | Calcium: 133.18mg | Iron: 1.34mg