kadhi recipe | How To Make Kadhi
Kadhi Recipe is a traditional Indian yogurt, lahsi-based curry that holds a special place in the hearts of many across the country. Known for its tangy and slightly spicy flavor, Kadhi is often paired with steamed rice or soft chapatis, making it a comforting and satisfying meal. While the basic concept of Kadhi remains the same, there are several regional variations, each with its own unique twist. From the thick and creamy Punjabi Kadhi with pakoras to the lighter, more soupy Gujarati version, Kadhi is a dish that resonates with the diverse culinary landscape of India.
About Of Kadhi Recipe:
Kadhi Recipe has been a part of Indian cuisine for centuries, with its roots deeply rooted in the culinary traditions of North India. It is believed to have originated in Rajasthan, a region known for its dry climate and reliance on non-perishable ingredients like gram flour (besan) and curd. The cuisine quickly spread to other parts of the country, evolving with local flavors and ingredients.
In Punjab, kadhi Recipe is often prepared during special occasions and festivals, symbolizing warmth, comfort and the joy of sharing food with loved ones. The dish is also popular in Gujarat, where it is often made slightly sweet by adding jaggery or sugar. The kadhis of each region reflect local flavors and ingredients, making it a versatile and adaptable dish.
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
Ingridance:
For Kadhi Base:
- Curd or lashi: 2 cups (preferably slightly sour)
- Gram flour: 4 tbsp
- Water: 3 cups
- Turmeric powder: 1/2 teaspoon
- Red chilli powder: 1/2 tsp
- salt to taste
For tempering:
Ghee: 2 tbsp
Cumin: 1 teaspoon
Fenugreek seeds : 1/2 teaspoon
Asafoetida : a pinch
Dry red chilli: 2-3
Ginger: 1 inch, finely chopped
Garlic: 3-4 cloves, finely chopped
Curry leaves: 10-12 leaves
Note : If you are taking Lashi, then take 4 glasses and try to make the Lashi a little sour, you can take it as per your taste, if you like it any time.
How To Make Kadhi Recipe :
First, in a large bowl, whisk the curd until it becomes smooth and creamy. This step is important to prevent lumps from forming while adding the gram flour.
After that slowly add gram flour to the curd and keep stirring continuously so that lumps do not form. The mixture should be smooth and well mixed.
Add turmeric powder, red chilli powder and salt to the curd-gram flour mixture. Mix all the ingredients well.
Gradually add 3-4 cups of water to the mixture, stirring continuously to ensure a smooth, lump-free consistency. Attention, don't dig too much and don't spoil it.
Pour the curd mixture into a heavy bottomed pan or kadhai. Reduce heat to medium and bring the mixture to a boil, stirring constantly to prevent it from curdling.
Once it starts boiling, reduce the flame and let the kadhi boil for 20-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The curry will thicken as it cooks.
Now Add cumin, fenugreek seeds, dry red chilli and asafoetida. Fry for a few seconds until the aroma of spices comes out.
Add curry leaves, chopped ginger and garlic and sauté for a minute until the garlic turns golden brown.
When the tadka is ready, pour it over the boiling curry. Stir well to incorporate flavors.
Now keep the kadhi on medium flame for 10 minutes so that the curry gets cooked slowly.
If the kadhi is too thick, you can add some water to adjust the consistency. Check seasoning and adjust salt or spices as needed.
Garnish with fresh coriander leaves. It pairs wonderfully with steamed basmati rice, jeera rice, or roti. You can serve Kadhi with any of these recipes.
Read More Recipe:
Kadhi is a traditional North Indian yogurt-based curry, known for its tangy, creamy flavor and rich aroma. Made by simmering a yogurt and gram flour mixture with spices, this comforting dish is often paired with crispy, spiced fritters (pakoras). Perfectly served with steamed rice or soft chapatis, Kadhi is a soul-warming meal that brings together the richness of ghee, the heat of spices, and the freshness of herbs.
- 2 cup Curd or lashi
- 4 tbsp Gram flour
- 3 cup Water
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- salt to taste
- 1 tbsp Ghee
- 1 tsp Cumin
- 1 tsp Fenugreek seeds
- 1 tsp Asafoetida
- 3 Dry red chilli
- 1 inch Ginger
- Curry leaves
First, in a large bowl, whisk the curd until it becomes smooth and creamy. This step is important to prevent lumps from forming while adding the gram flour.
After that slowly add gram flour to the curd and keep stirring continuously so that lumps do not form. The mixture should be smooth and well mixed.
Add turmeric powder, red chilli powder and salt to the curd-gram flour mixture. Mix all the ingredients well.
Gradually add 3-4 cups of water to the mixture, stirring continuously to ensure a smooth, lump-free consistency. Attention, don't dig too much and don't spoil it.
Pour the curd mixture into a heavy bottomed pan or kadhai. Reduce heat to medium and bring the mixture to a boil, stirring constantly to prevent it from curdling.
Once it starts boiling, reduce the flame and let the kadhi boil for 20-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The curry will thicken as it cooks.
Add curry leaves, chopped ginger and garlic and sauté for a minute until the garlic turns golden brown.
Now Add cumin, fenugreek seeds, dry red chilli and asafoetida. Fry for a few seconds until the aroma of spices comes out.
Add curry leaves, chopped ginger and garlic and sauté for a minute until the garlic turns golden brown.
If the kadhi is too thick, you can add some water to adjust the consistency. Check seasoning and adjust salt or spices as needed.
When the tadka is ready, pour it over the boiling curry. Stir well to incorporate flavors.
Garnish with fresh coriander leaves. It pairs wonderfully with steamed basmati rice, jeera rice, or roti. You can serve Kadhi with any of these recipes.
Slightly sour curd: Using slightly sour curd enhances the spicy taste of the kadhi. If your curd is not sour enough, you can leave it at room temperature for a few hours before using.
Avoid curdling: To prevent the curry from curdling, always cook it on low to medium flame and keep stirring continuously till it boils. Heating slowly helps maintain a smooth texture.