Authentic Indian Kadhi Recipe: A Comforting Yogurt Curry

Kadhi is a classic North Indian dish known for its creamy, tangy flavor and soothing texture. Made with yogurt, gram flour (besan), and aromatic spices, this comforting curry is often paired with steamed rice or soft rotis. Here’s an easy recipe to make restaurant-style kadhi at home!

Ingredients (Serves 4):

For the Kadhi Base:

• 1.5 cups plain yogurt (whisked)
• 4 tbsp gram flour (besan)
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp salt (or to taste)
• 4 cups water

For the Tempering (Tadka):

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds (methi)
• 1 pinch asafoetida (hing)
• 8-10 curry leaves
• 2-3 dried red chilies (broken)
• 1 medium onion (finely chopped, optional)
• 1-inch ginger (julienned)
• 2-3 green chilies (slit)

Optional Add-ins:

• Pakoras (fried gram flour fritters) for Punjabi-style kadhi
• Boiled vegetables like carrots or peas

Method:

1. Prepare the Kadhi Mixture:

• In a bowl, whisk yogurt until smooth. Add gram flour, turmeric, red chili powder, and salt. Mix well to avoid lumps.
• Gradually add water while stirring to form a thin, lump-free mixture.

2. Cook the Kadhi:

• Pour the mixture into a deep pot and cook on medium-low heat. Stir continuously for 10–12 minutes until it thickens slightly and comes to a gentle boil.
• Reduce heat to low and simmer for 15–20 minutes, stirring occasionally. The kadhi will thicken further and develop a creamy texture.

3. Prepare the Tempering:

• Heat ghee/oil in a small pan. Add cumin, mustard, and fenugreek seeds. Let them splutter.
• Add asafoetida, dried red chilies, and curry leaves. Sauté for 10 seconds.
• If using onions, add them now and fry until golden. Add ginger and green chilies, sauté for 1 minute.

4. Combine Tadka with Kadhi:

• Pour the tempering into the simmering kadhi. Mix well and cook for another 5 minutes.
• For Punjabi kadhi, add pakoras at this stage and simmer for 5–7 minutes.

5. Serve:

• Garnish with fresh coriander leaves. Serve hot with steamed basmati rice, jeera rice, or roti.

Tips for Perfect Kadhi:

• Avoid Curdling: Keep the heat low and stir frequently while cooking the yogurt mixture.
• Adjust Consistency: Add more water if the kadhi thickens too much.
• Tanginess: If the yogurt isn’t sour enough, add a dash of lemon juice or amchur (dry mango powder).

Variations: Add spinach for palak kadhi or boiled veggies for a healthier twist.