Jain Kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk yogurt, besan, turmeric powder, and salt until smooth.
• STEP 2.Heat ghee in a pan and add cumin seeds, asafoetida, and dried red chilies.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat, stirring continuously.
• STEP 4.Add water and continue cooking until the kadhi thickens.
• STEP 5.Garnish with chopped coriander leaves and serve hot with rice or khichdi.

Cooking Tips

• Whisk the yogurt and besan well to avoid lumps in the kadhi.
• Cook the kadhi on low heat to prevent curdling.
• Adjust the consistency of the kadhi by adding more or less water according to your preference.
• You can add a pinch of sugar to balance the tanginess of the yogurt.

Storage and Serving

• Jain Kadhi is best served hot.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat the kadhi in a pan or microwave before serving.