Kadhi Recipes

Kadhi Recipes

There’s something heartwarming about a bowl of kadhi—the tang of yogurt, the warmth of spices, and the comforting richness of besan (gram flour) make it a staple in many Indian kitchens. Kadhi varies widely from region to region, and each version carries its own distinct character.

1. Punjabi Kadhi Pakora

Ingredients:

  • 1 cup yogurt (slightly sour)
  • 3 tbsp besan (gram flour)
  • 2 cups water
  • 1 tsp turmeric
  • Salt to taste
  • For tempering: mustard seeds, cumin, dried red chilies, curry leaves, asafoetida (hing)

Pakora Ingredients:

  • 1 cup sliced onions
  • 1/2 cup besan
  • Green chili, ajwain, salt

Method:

  1. Whisk yogurt, besan, turmeric, salt, and water until smooth.
  2. Boil and simmer on low heat for 30-40 minutes.
  3. Meanwhile, mix pakora ingredients, deep-fry until golden.
  4. Add pakoras to kadhi, simmer a bit more.
  5. Finish with a tempering of mustard seeds, cumin, and red chilies.

2. Gujarati Kadhi

Ingredients:

  • 1 cup yogurt
  • 2 tbsp besan
  • 2.5 cups water
  • 1 tbsp grated ginger
  • 1-2 green chilies
  • A pinch of sugar or jaggery
  • Tempering: mustard seeds, cumin, cloves, curry leaves

Method:

  1. Blend yogurt, besan, and water until lump-free.
  2. Add ginger, green chilies, salt, and jaggery.
  3. Simmer for 20–25 minutes.
  4. Prepare the tempering and pour it over the kadhi before serving.

3. Rajasthani Kadhi

Ingredients:

  • 1 cup yogurt
  • 2 tbsp besan
  • 2 cups water
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric
  • Mustard seeds, fenugreek seeds, garlic, and red chilies for tempering

Method:

  1. Whisk yogurt, besan, turmeric, chili powder, and water.
  2. Cook on low flame, stirring continuously.
  3. Add a garlic-heavy tadka for that signature punch.

4. Sindhi Kadhi

Ingredients:

  • 1/2 cup besan
  • Mixed vegetables (okra, drumsticks, potatoes, etc.)
  • Tamarind pulp
  • Curry leaves, mustard seeds, fenugreek seeds

Method:

  1. Roast besan until golden.
  2. Add water slowly to form a lump-free paste.
  3. Add vegetables, tamarind, salt, and simmer until vegetables are tender.
  4. Finish with a flavorful tempering.

Tips

  • Always use slightly sour yogurt for the best flavor.
  • Stir continuously in the beginning to avoid curdling.
  • Let it simmer gently to bring out the depth of flavor.
  • Serve hot with steamed rice or jeera rice.

Recipes you may like

Kadhi Khichadi

Kadhi-Recipe| Punjabi Kadhi Pakora



Leave a Reply

Your email address will not be published. Required fields are marked *