What Is Kadhi ?
Kadhi is a traditional Indian dish made with yogurt (curd) and gram flour (besan). It is cooked slowly with spices to get a rich, tangy, and comforting taste. This kadhi recipe is loved in many parts of India, and each region has its own special way of making it.
In Punjab, the kadhi is thick and often served with crispy onion pakoras. A flavorful tadka (tempering) of mustard seeds, cumin, dry red chilies, curry leaves, and sometimes garlic makes the dish even more tasty.
In Gujarat, kadhi is typically thinner, slightly sweet, and simpler—using jaggery or sugar to balance the sourness of the curd.
What Makes Kadhi Special?
What makes kadhi special is its balance of flavors: the sourness from yogurt, warmth from the spices, and earthiness from besan. It’s often enjoyed as a comfort food, especially with rice, during monsoons or when one craves something soothing and home-cooked.
Kadhi is also easy to digest and naturally gluten-free, making it a wholesome choice for all age groups.
So here is a step-by-step kadhi recipe to help you make delicious kadhi at home . Don’t worry if you’ve never made it before—just follow these easy steps, and you’ll have a warm, tasty dish ready to enjoy.
Ingredients For Kadhi Recipe
For Kadhi
- Yogurt (curd) – 1 cup (preferably sour)
- Besan (gram flour) – 2–3 tbsp
- Water – 2.5 to 3 cups
- Turmeric powder – ½ tsp
- Red chili powder – ½ tsp
- Salt – to taste
For Tempering (Tadka)
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Fenugreek seeds (methi dana) – ¼ tsp
- Asafoetida (hing) – a pinch
- Curry leaves – 8–10
- Dry red chilies – 2
- Red chilli powder – 1/2 tsp
- Ginger – 1 inch, finely chopped
- Garlic – 3–4 cloves, crushed (optional)
- Green chili – 1, slit
- Ghee or oil – 2 tbsp
For Pakoras:
- Besan (gram flour) – ¾ cup
- Onion – 1 medium, thinly sliced
- Green chili – 1, chopped
- Carom seeds (ajwain) – ½ tsp
- Turmeric – ¼ tsp
- Salt – to taste
- Water – as needed (to make thick batter)
- Oil – for deep frying
Step By Step Guide To Make Kadhi Recipe
Step 1: Make the Pakora Batter
1. In a bowl, mix besan, onions, green chili, turmeric, ajwain, and salt.
2. Add a little water to form a thick batter.
3. Heat oil in a pan. Drop small portions of batter and deep fry until golden.
4. Remove and set aside on tissue paper.
Step 2: Prepare the Kadhi Base
1. In a bowl, whisk yogurt, besan, turmeric, chili powder, salt, and water until smooth.
2. Pour the mixture into a heavy-bottomed pan and bring it to a boil on medium heat.
3. Stir continuously to avoid curdling, then simmer for 20–30 minutes on low flame. Stir occasionally.
Step 3: Add Pakoras to Kadhi
Add the fried pakoras into the kadhi and simmer for another 5–10 minutes so they soak flavor.
Step 4: Make the Tadka
1. Heat ghee or oil in a small pan.
2. Add mustard seeds. Let them splutter.
3. Add cumin, fenugreek seeds, hing, dry red chilies, red chilli powder,curry leaves, green chili, ginger, and garlic.
4. Saute for a minute and pour this tadka into the simmering kadhi.
Now turn off the gas and let it rest for a while. Kadhi tastes even better after sitting for a while. The flavors deepen as it cools slightly.
Serving Suggestion For Kadhi
1. With Steamed Rice
The classic combo! Kadhi with plain basmati rice is comforting and filling.
2. With Jeera Rice
Add a twist by pairing kadhi with mildly spiced cumin rice for an extra layer of flavor.
3.With Khichdi
Serve kadhi with moong dal khichdi for a light, nourishing, and easily digestible meal—perfect for sick days or cozy evenings.
4. With Roti or Paratha
While kadhi is mostly served with rice, some people enjoy it with phulka (roti) or plain paratha.
5. With Boondi or Papad
Add a crunchy side! Serve with masala papad or sprinkle some boondi on top just before serving.
6. With Pickle and Salad
A spoon of mango pickle and some sliced onions or cucumber salad on the side make the meal complete.
Expert Tips for Perfect Kadhi
1. Use slightly sour yogurt
Slightly sour curd gives kadhi its signature tangy flavor. If your yogurt is too fresh, add a few drops of lemon juice.
2. Whisk well to avoid lumps
Always whisk the yogurt and besan mixture thoroughly with water before cooking. This ensures a smooth, lump-free kadhi.
3. Cook on low heat
Simmer kadhi on low to medium heat for at least 20–30 minutes. The longer it cooks, the better the flavor.
4. Always stir at the beginning
When you start boiling the kadhi, stir continuously for the first few minutes to prevent curdling.
5. Add pakoras just before serving
To keep pakoras slightly crisp, add them 5–10 minutes before serving. If you like them soft and soaked, add earlier.
6. Use fresh tadka (tempering)
Don’t skip the tempering! A hot ghee tadka with mustard seeds, curry leaves, garlic, and red chilies gives kadhi a rich aroma and taste.
7. Let it rest
Kadhi tastes even better after sitting for a while. The flavors deepen as it cools slightly.
Kadhi Recipe - Panjabi Style Kadhi
Ingredients
Method
- Mix besan, onion, green chili, ajwain, turmeric, and salt in a bowl.
- Add water gradually to make a thick batter.
- Heat oil, drop spoonfuls of batter, and fry until golden brown.
- Set aside on paper towels.
- Whisk yogurt, besan, turmeric, red chili powder, salt, and water until smooth.
- Pour into a pan, bring to a boil while stirring to prevent curdling.
- Lower the heat and simmer for 20–30 minutes, stirring occasionally.
- Add pakoras to the kadhi and simmer for 5–10 minutes so they soak the flavors.
- Heat ghee/oil in a small pan.
- Add mustard seeds and let them splutter.
- Add cumin, fenugreek, hing, red chilies, red chili powder, curry leaves, green chili, ginger, and garlic.
- Saute for a minute, then pour the tadka into the simmering kadhi.
- Now turn off the gas and let it rest for a while. Kadhi tastes even better after sitting for a while. The flavors deepen as it cools slightly.
Notes
- Use slightly sour yogurt for the classic tangy taste.
- Whisk besan and yogurt well with water to avoid lumps.
- Simmer on low heat for 20–30 mins for deep flavor.
- Stir continuously at the beginning to prevent curdling.
- Add pakoras just before serving to keep them crisp.
- Always use fresh tadka with ghee, garlic, and spices.
- Let it rest a bit before serving — it enhances the flavor.
