Himanshi Munshaw tells us how to make Gujarati kadhi – a curd-based curry that brings back memories from her childhood.






Skill level

Average: 3.3 (4 votes)

Curd curry is a perfect sauce, highlighting the spicy and aromatic flavours of Gujarati cooking. The key to bringing out these classic flavours is the tempering of the flour and yoghurt mix with an assortment of spices.

Himashi Munshaw runs Foodie Trails, which offers Masala Trails - culinary tours of Indian food in Melbourne - and other food tours and cooking classes.


  • 2 cups curds
  • 3 tbsp bengal gram flour
  • 5 cups water
  • 1 tsp red chilli powder
  • 1 tbsp dhana-jeers powder
  • ½ tsp turmeric powder
  • 3 green chillies, halved, deseeded (or 3-4 whole red chillies)
  • 5-6 curry leaves
  • Salt, to taste

For tempering                    

  • 1 tbsp oil (or ghee)
  • ½ tsp fenugreek seeds
  • 3 small cinnamon sticks
  • 3-5 cloves
  • ¾ tsp cumin seeds
  • Pinch of asafoetida
  • Fresh chopped coriander leaves, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a pan, whisk the curds, gram flour and water to a smooth liquid. Add the chilli powder, dhana-jeers, turmeric, green chillies and curry leaves, and season with salt. This is your khadi mix.

Over low heat, bring the kadhi to a boil. Stir continuously until it thickens. No lumps should be formed.

Over low heat, heat the oil in a ladle for tempering. Add the fenugreek. As they crackle, add the cinnamon, cloves, cumin seeds and asafoetida. Pour over the boiling kadhi.

Stir. Reduce heat to low and simmer for 10-12 minutes. Garnish and serve hot with rice.