The love for kadhi, a yogurt-based curry, spans across India with every region adding its unique twist to the recipe. Whether you enjoy it with plain rice or moong dal khichdi, kadhi offers a comforting, home-style meal that’s both nutritious and tasty. Here, we'll walk you through five easy kadhi recipes you can try at home, ensuring you can enjoy this versatile dish in a variety of flavors.
Sindhi Kadhi
Sindhi Kadhi is famous for its light base made with besan (gram flour), where vegetables like ladyfingers, drumsticks, and potatoes turn this simple dish into a hearty meal.
- Ingredients:
- 2 tbsp besan
- 1 cup yogurt
- 2 cups water
- Assorted vegetables
- Tempering: oil, mustard seeds, cumin seeds, dry red chili, curry leaves, green chilies, hing
- Salt, turmeric, and sugar
- Chopped coriander leaves for garnish
How to Make:
Begin by making the besan-yogurt mixture:
- Whisk besan and yogurt to a smooth paste, dilute with water, and mix.
- Heat oil in a pan, prepare the tempering with the listed ingredients, and pour in the besan-yogurt mixture.
- Add vegetables, salt, turmeric, and sugar. Cook until the kadhi thickens.
- Garnish with fresh coriander leaves.
🔄 Note: The kadhi should be cooked on medium heat to prevent the yogurt from splitting.
Gujarati Kadhi
Gujarati Kadhi is known for its slightly sweet taste due to the addition of jaggery, making it both comforting and delectable.
- Ingredients:
- 2 tbsp besan
- 1 cup sour yogurt
- 2 cups water
- Jaggery, salt, turmeric
- Tempering: ghee, mustard seeds, fenugreek seeds, cumin seeds, dry red chili, curry leaves, cloves, cinnamon, ginger
- Coriander leaves for garnish
How to Make:
Start with the besan-yogurt mixture:
- Mix besan, yogurt, water, and spices to a smooth consistency.
- Prepare the tempering in ghee, adding the spices and aromatics, then pour the mixture into the tempering.
- Simmer until the kadhi thickens slightly, not stirring too much to retain smoothness.
- Garnish with coriander leaves before serving.
Punjabi Pakoda Kadhi
The Punjabi Pakoda Kadhi features crispy pakodas (fritters) that soak up the rich, tangy kadhi, creating a texture and flavor explosion.
- Ingredients for Kadhi:
- 1 cup besan
- 1 cup yogurt
- 4 cups water
- Tempering: oil, cumin seeds, garlic, ginger, green chilies, dry red chilies
- Salt, red chili powder, turmeric
- Coriander leaves
- Ingredients for Pakodas:
- 1 cup besan
- Water
- Salt, ajwain, chili flakes
- Onion, green chili
How to Make:
Prepare the Kadhi:
- Whisk besan, yogurt, and water to make a smooth paste. Simmer until thickened.
- Heat oil for tempering, add spices and aromatics, then incorporate into the kadhi.
- Prepare the pakodas by mixing besan with water, spices, onion, and chili. Fry until crispy.
- Combine pakodas and kadhi, simmer together before serving.
🌮 Note: Ensure the pakodas are fried to perfection before adding to the kadhi to maintain their crunch.
Maharashtrian Amti Kadhi
Maharashtrian Amti Kadhi is renowned for its simple preparation and delicious taste, served with rice or khichdi.
- Ingredients:
- 2 tbsp besan
- 1 cup sour yogurt
- 2 cups water
- Salt, turmeric, sugar
- Tempering: oil, mustard seeds, cumin seeds, curry leaves, green chilies
- Asafoetida, coriander leaves
How to Make:
- Combine besan, yogurt, water, and spices to make the base.
- Heat oil for tempering, add spices, and pour the base into it.
- Cook until the kadhi reaches the desired consistency.
- Garnish with coriander leaves.
Rajasthani Kadhi
Rajasthani Kadhi is thick and creamy, often served with bajra roti or rice, offering a rich, robust flavor.
- Ingredients:
- 2 tbsp besan
- 1 cup sour yogurt
- 2 cups water
- Tempering: ghee, cumin seeds, fenugreek seeds, asafoetida, dry red chili
- Salt, red chili powder, turmeric
- Ginger, green chilies
- Coriander leaves
How to Make:
- Whisk besan, yogurt, and water until smooth.
- Heat ghee for tempering, add the spices, then incorporate the yogurt mixture.
- Cook until the kadhi thickens, garnishing with coriander leaves.
In summary, these kadhi recipes offer a broad spectrum of flavors, each region adding its unique touch to this versatile dish. From the crisp pakodas of Punjab to the simple yet delicious Amti Kadhi of Maharashtra, kadhi's variations are as diverse as India itself. Remember, the key to perfect kadhi lies in balancing the tanginess of the yogurt with the right amount of spices and maintaining the smoothness of the base. Experiment with these recipes, and you might just find your new favorite comfort food.
Can I make kadhi with any type of yogurt?
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The best results come from using thick, sour yogurt. However, you can use regular yogurt if you ferment it or add a little lemon juice or vinegar to mimic sourness.
What vegetables can I add to Sindhi Kadhi?
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Common vegetables include okra, potatoes, drumsticks, and even clusters beans. Feel free to mix and match or use any vegetable you prefer.
How long can I store kadhi?
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Kadhi can last in the refrigerator for 2-3 days. Remember to reheat it gently to prevent the yogurt from splitting.
