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.

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Kadhi-Recipe| Punjabi Kadhi Pakora