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Lasan Kadhi


Lasan Kadhi

  • Duration: 20 minutes
  • Serves: 2-4 people
  • Spice Level: Low

Authenticity Slice

The buttermilk needs to be a little sour. If it is not naturally so, add salt to it and keep it aside for at least an hour. The sourness will develop slowly.

Trivia Tadka

The Lasan Kadhi is a spicier variant of the sweeter and more well-known Gujarati Kadhi. It is essentially a recipe for the cold winters.


  • Buttermilk (chach) (2 cups)
  • Chickpea flour (besan) (1 tbsp)
  • Mustard seeds (sarson ) (1 tsp)
  • Curry leaves (kadi patta) (4-5)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Oil (1 tsp)
  • Lasan chutney (2 tbsp)
  • Asafoetida (hing) (a pinch)
  • Coriander leaves (hara dhania), chopped (1 tbsp)
  • Salt (To Taste)


  • Add besan into butter milk and mix the two in a blender. Keep the blended mixture aside.
  • Heat oil in a kadhai and add sarson to it.
  • As soon as the oil starts crackling, add hing, kadipatta, MTR Haldi/Turmeric Powder, garlic chutney, buttermilk and salt to it.
  • Keep stirring this mixture consistently on low flame for at least half an hour.
  • Garnish with hara dhaniya and serve hot with roti or rice.

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