Gujarati Kadhi is a savory and tangy yogurt-based curry that originates from the western Indian state of Gujarat. It's known for its light and refreshing flavor profile, often enjoyed as part of a Gujarati meal.

To prepare Gujarati Kadhi, a mixture of yogurt and besan (gram flour) is whisked together until smooth. Meanwhile, a tempering (tadka) is prepared by heating ghee or oil in a pan and adding mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, curry leaves, and asafoetida (hing).

Once the tempering is aromatic and the seeds start to splutter, the yogurt and besan mixture is added to the pan, along with water to adjust the consistency. The mixture is then stirred continuously and simmered until it thickens slightly and the raw taste of besan disappears.

Gujarati Kadhi is typically seasoned with salt, turmeric powder, and sometimes a pinch of sugar to balance the flavors. It may also include additional ingredients such as grated ginger, green chilies, and cilantro for added freshness.

Gujarati Kadhi is often served hot with rice or khichdi (rice and lentil dish) and accompanied by Gujarati snacks like dhokla or khakra. It's a comforting and wholesome dish that is enjoyed for its light and tangy taste, making it a staple in Gujarati cuisine.