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:
- Whisk yogurt, besan, turmeric, salt, and water until smooth.
- Boil and simmer on low heat for 30-40 minutes.
- Meanwhile, mix pakora ingredients, deep-fry until golden.
- Add pakoras to kadhi, simmer a bit more.
- 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:
- Blend yogurt, besan, and water until lump-free.
- Add ginger, green chilies, salt, and jaggery.
- Simmer for 20–25 minutes.
- 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:
- Whisk yogurt, besan, turmeric, chili powder, and water.
- Cook on low flame, stirring continuously.
- 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:
- Roast besan until golden.
- Add water slowly to form a lump-free paste.
- Add vegetables, tamarind, salt, and simmer until vegetables are tender.
- 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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