Kadi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat until it thickens.
• STEP 4.In a separate pan, heat ghee and add fenugreek seeds, asafoetida, and red chili powder.
• STEP 5.Pour this tempering over the cooked yogurt mixture and simmer for a few minutes.
• STEP 6.Garnish with fresh 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.
• Cook the yogurt mixture on low heat to prevent curdling.
• Adjust the consistency of the kadi by adding water if needed.

Storage and Serving

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