Kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add ginger, garlic, green chilies, and curry leaves. Saute for a minute.
• STEP 4.Pour in the yogurt mixture and add water. Cook on low heat for 15-20 minutes, stirring occasionally.
• STEP 5.In a separate pan, heat ghee and add dried red chilies, cumin seeds, and asafoetida. Pour this tempering over the kadhi.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid lumps.
• Adjust the consistency of the kadhi by adding more or less water, according to your preference.
• For a thicker kadhi, increase the amount of gram flour.
• You can add pakoras or fritters to the kadhi for added texture and flavor.

Storage and Serving

• Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Serve kadhi hot with steamed rice or roti for a complete meal.