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Kathiyawadi kadhi pulao recipe | kathiyawadi kadhi recipe | vegetable pulao recipe | kadhi-pulao recipe

Kathiyawadi kadhi is a popular variation of kadhi that originated from the Kathiawar region in Gujarat, India. It is slightly spicy and made with a mixture of yogurt and gram flour that is tempered with spices. I also want to share a quick vegetable pulao recipe that goes well with kadhi. This easy and comforting meal is the best part of the recipe, as it requires no-fuss and uses ingredients that you are sure to have at home. Serve it along with salad and papad for a weekday lunch or dinner. Give it a try!

The key to making tasty kadhi pulao at home is:

For kadhi:

  • Firstly, the choice of buttermilk is critical for this recipe. It has to be sour in taste. Alternatively, you can use sour curd and water for this recipe. Also, before mixing it with the besan, whisk it to a smooth consistency.
  • Secondly, adding sugar or jaggery balances the sourness of buttermilk and enhances the flavor of kadhi.
  • Lastly, cook kadhi on medium flame, and do not compromise on the cooking time of kadhi. Otherwise, it may taste raw and not smell good.

For pulao:

  • Firstly, use long-grain rice for a richer flavor of pulao. However, you can prepare it with basmati, sona masuri rice, or any long-grain rice.
  • Adding vegetables is open-ended, and you can add them as per your preference. Ensure to slice or dice them in the same size, and do not overcook the veggies in pulao.
  • To make pulao in a kadhai, the rice and water ratio should be 1:2. If you make pulao in a pressure cooker, then the rice-water ratio should be 1:1.5 glass (or cup). This ratio helps to make a perfect non-sticky pulao.
  • Lastly, cook pulao on low flame. Also, it tastes great when served hot.
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Recipe Video

Kathiyawadi kadhi pulao recipe | kathiyawadi kadhi recipe | vegetable pulao recipe | kadhi-pulao recipe

Author Nehas Cook Book
4.50 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Curry - rice, Main Course
Cuisine Indian
Servings 4 servings


For kathiyawadi kadhi

  • 6 cup buttermilk
  • 4 tbsp gram flour - besan
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp sugar
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp methi dana
  • Pinch of hing
  • 1 inch cinnamon
  • 3 cloves
  • 2 dry red chilli
  • 8-10 curry leaves
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 6-7 chopped garlic cloves
  • ½ tsp red chilli powder
  • Some coriander leaves

For vegetable pulao

  • 1.5 cup basmati rice
  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 3 cardamoms
  • 3 cloves
  • 1 inch cinnamon
  • 1 star anise
  • 1 medium size onion slices
  • 2 green chilli slits
  • 1 tbsp ginger-garlic paste
  • ½ cup chopped carrot
  • ½ cup chopped capsicum
  • ½ cup green peas
  • 1 medium size potato slices
  • Some mint leaves
  • Salt to taste
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 1 tbsp ghee
  • 3 cup water
  • 1 tsp lemon juice
  • Some coriander leaves


To make Kathiyawadi kadhi:

  • In a mixing bowl, add buttermilk, besan, turmeric powder, salt, and sugar. Whisk and make a smooth and lump-free mixture.
  • Place the mixture on gas and stir continuously till it starts to boil.
  • Now lower the flame and boil the kadhi mixture for 7-8 minutes.
  • Meanwhile, in a tadka pan, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, a pinch of hing, 1-inch cinnamon, 3 cloves, 2 dry red chillies, some curry leaves, 1 tbsp green chilli paste, 1 tsp ginger paste, and 6-7 chopped garlic cloves. Saute it.
  • Now add ½ tsp red chilli powder and mix well.
  • Immediately add the tadka into the kadhi mixture and mix well.
  • Boil the kadhi for 3-4 minutes so that the tadka flavor absorbs in it.
  • Garnish with coriander leaves and serve hot kadhi with vegetable pulao.

To make vegetable pulao:

  • Wash and soak the rice for 10-15 minutes.
  • Now in a pan, add oil, cumin seeds, cinnamon, cardamom, cloves, star anise, and bay leaf. Saute it.
  • Then add onion slices and saute until they are slightly translucent.
  • Now add ginger-garlic paste and green chilli slits. Saute it.
  • Then add chopped carrots, capsicum, green peas, and potato slices, chopped mint leaves, and salt. Saute it.
  • Then add rice and 1 tbsp ghee. Saute the rice for 2 minutes.
  • Now add 2.75 cups of water, salt, and lemon juice. Mix well and bring it to a boil.
  • Then lower the flame and cook the rice for 15 minutes on low flame.
  • Serve masala pulao with Gujarati kadhi and papad.


For kathiyawadi kadhi:
  • Be careful not to add too much besan into the kadhi mixture.
  • Make sure the kadhi mixture is thin and without any lumps.
  • While boiling the kadhi, stir the mixture continuously.
  • Boil the kadhi mixture on medium-low flame so that the besan cooks properly.
  • Cook the kadhi for 5 minutes so that it slightly thickens and absorbs the tempering flavor.
For vegetable pulao:
  • Soak the rice only for 10-15 minutes.
  • When sautéing the dry spices, they will infuse their flavor into the pulao.
  • Gently sauté the soaked rice so that the ghee coats the rice properly.
  • Adding lemon juice helps to separate the rice grains in the pulao.
  • For 1.5 cups of rice, take 2.75 or 3 cups of water.
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