Gujarati Kadhi with Pindi Hing

Sour, Sweet & Spiced Just Right

That light tang of curd, that slight warmth in the gut — kadhi made with Pindi Hing is both healing and delicious. Add it to your jeera-mustard tadka and let the comfort begin.

🧂 Naturally helps in bloating and digestion

🥄 Hing blends beautifully into Indian gravies

💛 Add before or after boiling for aroma control

step by step recipe

Calories

120 kcal

Protein

06g

Carbs

10g

Fats

05g

Recipes

Gujarati Kadhi with Pindi Hing

Sour, Sweet & Spiced Just Right

Ingredients

1. 1 cup curd (slightly sour)

2. 2 tbsp gram flour (besan)

3. 2.5 cups water

4. 1 green chilli

5. ½ tsp mustard seeds

6. ½ tsp cumin seeds

7. 1 pinch Pindi Hing

8. Curry leaves

9. 1 tsp ghee

10. Salt & jaggery to taste

Method

1. Whisk curd, besan, and water until lump-free.

2. In a pan, heat ghee. Add mustard, cumin, and curry leaves.

3. Add chutki bhar of Pindi Hing. Let it bloom.

4. Add the curd mixture and bring to a slow boil.

5. Add salt and a pinch of jaggery. Simmer for 8–10 mins. Serve hot.

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Gujarati Kadhi with Pindi Hing