Kadhi : Light, flavorful, and perfect with hot steamed rice
Kadhi is a classic Indian comfort dish made with yogurt (curd), gram flour (besan), and a mix of spices that give it a tangy, creamy, and soul-satisfying taste. Popular across many regions of India, kadhi has its own variations—some like it plain and simple, while others enjoy it with crispy pakoras dipped in the thick, flavorful curry.
Light yet filling, kadhi pairs beautifully with steamed rice or jeera rice, making it a staple in everyday meals. Its soothing texture and homely flavors make it more than just food—it’s comfort in a bowl. Easy to prepare and loved by all age groups, kadhi is a timeless recipe that brings warmth to any table.
Table of Contents
What is Kadhi?
Kadhi is a traditional Indian curry made by cooking yogurt (curd) and gram flour (besan) together with spices until it thickens into a smooth, tangy gravy. It is usually tempered with mustard seeds, curry leaves, dried red chilies, and garlic, which gives it a rich aroma and flavor.
There are many regional versions of kadhi in India—Punjabi Kadhi (with pakoras), Gujarati Kadhi (sweeter and thinner), and Rajasthani Kadhi (spicy and rustic). Despite the variations, what makes kadhi special is its simplicity, comforting taste, and the way it pairs perfectly with hot steamed rice.
Main Ingredient of Kadhi:
2 cups chaach (buttermilk) or whisked curd
3 tbsp besan (gram flour)
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Water as needed
2 tbsp ghee
1 tsp mustard seeds
1–2 dry red chillies
A pinch of hing (asafoetida)
Pakoras (fried fritters of your choice)
What Is So Special About Kadhi?
1. Comfort Food at Its Best – Kadhi is light, soothing, and perfect when you crave something homely and simple.
2. Tangy & Flavorful – The natural sourness of curd combined with spices creates a unique taste that’s both refreshing and satisfying.
3. Versatile Dish – From plain kadhi to pakora kadhi or even regional versions, it can be customized easily.
4. Wholesome & Nutritious – Made with curd and besan, kadhi is packed with protein, probiotics, and easy-to-digest ingredients.
5. Perfect Pairing with Rice – Few things are as comforting as a bowl of kadhi-chawal (kadhi with steamed rice).
6. Quick & Simple – With basic ingredients and a straightforward method, kadhi is a dish anyone can master.
Meyer Trivantage 22cm Stainless Steel Tope With Lid
Quick and Easy Kadhi:
Minimal Ingredients – Just curd/chaach, besan, and a few spices are enough.
Simple Method – Whisk, temper, stir, and simmer—no complicated steps.
Quick Cooking – Once whisked, kadhi takes only 15–20 minutes to cook.
Flexible Recipe – Can be made plain or with pakoras depending on time and mood.
One-Pot Dish – Everything is cooked in one pot, which makes cleanup hassle-free.
How to make
1. In a bowl, whisk chaach and besan until smooth. Add turmeric, red chilli powder, salt, and water to make a thin mixture.
2. Heat ghee in a tope. Add mustard seeds, dry red chillies, and hing.
3. Slowly pour in the chaach mixture while stirring continuously to avoid lumps.
4. Cook on medium flame until the kadhi thickens slightly and raw besan taste disappears.
5. Add pakoras, let them simmer for 2–3 minutes, and serve hot with steamed rice.
Expert Tips
1. Smooth mix – Always whisk chaach/curd and besan well to avoid lumps.
2. Keep stirring – Stir continuously while cooking to prevent curdling.
3. Right consistency – Kadhi should be slightly thick but pourable; adjust water as needed.
4. Slow cooking – Simmer on low to medium flame so the raw taste of besan disappears.
5. Add pakoras last – Drop pakoras into kadhi just before serving to keep them soft yet intact.
6. Flavor boost – For extra taste, add a second tadka (with ghee, red chilli powder, and curry leaves) before serving.
Recipe Card
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