Authentic Kadhi Recipe- Besan & Curd Indian Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kadhi Recipe – Besan & Curd Indian Curry

Introduction

Kadhi. Just the word conjures up memories of cozy family dinners, especially during monsoon season! It’s a dish that’s deeply comforting, subtly tangy, and incredibly versatile. I remember the first time I tried making Kadhi myself – it wasn’t perfect, but the aroma filled the house and that’s what mattered. This recipe is my go-to, perfected over the years, and I’m so excited to share it with you. It’s easier than you think, and the result is a truly satisfying, flavorful curry.

Why You’ll Love This Recipe

This Kadhi recipe is all about balance. The creamy yogurt and gram flour base is beautifully complemented by the warm spices and the vibrant tempering. It’s a relatively quick dish to make (about 30 minutes of simmering!), and it’s perfect for a weeknight meal. Plus, it’s incredibly adaptable – you can adjust the spice level to your liking and explore different regional variations.

Ingredients

• 1 cup curd (dahi) – about 240ml
• ½ cup besan / gram flour – about 70g
• 1 tsp chilli powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp salt
• 4 cups water – about 960ml
• 2 tbsp ghee (clarified butter)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp methi (dried fenugreek leaves)
• 1 bay leaf
• 4 cloves
• 2 cardamom pods
• Few curry leaves (about 10-12)
• Pinch of hing (asafoetida)
• 2 green chillies, slit
• 1 inch ginger, chopped
• 1 tbsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chillies
• ½ tsp chilli powder
• 2 tbsp chopped coriander, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Besan/Gram Flour: This is the star of the show! Make sure yours is fresh for the best flavor and texture. If it smells stale, it will affect the taste of the Kadhi.
• Regional Variations in Spice Levels: Spice levels in Kadhi vary a lot depending on where you are in India. Some regions prefer a mild, subtly spiced Kadhi, while others like it fiery hot. Feel free to adjust the chilli powder to your preference.
• Ghee vs. Oil: Traditionally, Kadhi is made with ghee. It adds a beautiful richness and aroma. However, you can use oil if you prefer, but the flavor won’t be quite the same.
• Types of Curd: I recommend using full-fat curd for the creamiest Kadhi. Dahi (Indian yogurt) works best, but Greek yogurt can be used in a pinch – just thin it out with a little water. Avoid using sweetened yogurt!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the curd, besan, chilli powder, turmeric, and salt until it’s completely smooth. No lumps allowed!
2. Add the water to the mixture and whisk again until everything is well combined. Set this aside – it’s the base of our Kadhi.
3. Now for the magic! Heat 2 tablespoons of ghee in a kadai (a deep, heavy-bottomed pan). If you don’t have a kadai, a large saucepan will work.
4. Add the mustard seeds. Once they start to splutter, add the cumin seeds, fennel seeds, methi, bay leaf, cloves, cardamom pods, curry leaves, and hing. Sauté for about 30 seconds, until fragrant. This is where the aroma starts to build!
5. Toss in the chopped green chillies and ginger. Sauté for another 1-2 minutes, until they’re lightly browned.
6. Gently pour the besan-curd mixture into the kadai. Stir constantly to prevent it from sticking to the bottom.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld beautifully. You’ll notice the Kadhi thickening as it simmers.
8. While the Kadhi is simmering, let’s prepare the tempering (tadka). Heat 1 tablespoon of ghee in a small pan.
9. Add the mustard seeds. When they splutter, add the cumin seeds, dried red chillies, and chilli powder. Sauté briefly – just for a few seconds. Be careful not to burn the spices!
10. Pour the tempering over the Kadhi. Gently mix it in.
11. Garnish with fresh coriander. Adjust the consistency with a little water if needed.

Expert Tips

• Constant Stirring is Key: Seriously, don’t skip this! It prevents the Kadhi from sticking and ensures a smooth texture.
• Low and Slow: Simmering the Kadhi on low heat is crucial for developing the flavors.
• Taste as You Go: Adjust the salt and chilli powder to your liking throughout the cooking process.

Variations

Kadhi is a blank canvas for flavor! Here are a few ideas to get you started:

• Vegan Kadhi: Substitute the curd with plant-based yogurt (like cashew or soy yogurt) and use oil instead of ghee.
• Gluten-Free Kadhi: This recipe is naturally gluten-free! Just double-check that your besan is certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: My friend, Priya, loves her Kadhi spicy. She adds a pinch of cayenne pepper to the tempering.
• Gujarati Kadhi Adaptation: Add a touch of sweetness by adding a teaspoon of sugar to the Kadhi base.
• Rajasthani Kadhi Adaptation: Rajasthani Kadhi often includes chopped onions and tomatoes sautéed along with the spices.
• Sindhi Kadhi Adaptation: Sindhi Kadhi is known for its use of okra and vegetables.

Serving Suggestions

Kadhi is best served hot with fluffy jeera rice (cumin rice) or warm roti. A side of papadums adds a nice crunch. It’s also delicious with a simple vegetable side dish.

Storage Instructions

Leftover Kadhi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The flavor actually develops even more overnight!

FAQs

• What type of curd is best for Kadhi? Full-fat, sour curd (dahi) is ideal. It gives the Kadhi a lovely tang and creamy texture.
• Can I make Kadhi ahead of time? Yes! You can make the Kadhi base ahead of time and store it in the refrigerator for up to 24 hours. Just add the tempering right before serving.
• How do I prevent the Kadhi from becoming too sour? Don’t overcook the Kadhi. Simmering for 30 minutes is usually sufficient.
• What is the purpose of the tempering (tadka) in Kadhi? The tempering adds a burst of flavor and aroma to the Kadhi. It’s the finishing touch that elevates the dish.
• Can I use a different type of flour instead of besan? While besan is traditional, you can experiment with other flours like rice flour or sorghum flour. The texture and flavor will be slightly different.