Authentic Kadhi Recipe- Ginger, Chili & Fenugreek Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Kadhi Recipe – Ginger, Chili & Fenugreek Flavors

Introduction

Oh, Kadhi. Just the smell of it simmering on the stove instantly transports me back to my grandmother’s kitchen! It’s the ultimate comfort food, isn’t it? Tangy, subtly spiced, and incredibly soothing. This recipe is my attempt to recreate that magic – a simple, authentic Kadhi packed with flavor from ginger, chili, and a generous pinch of fenugreek. It’s easier than you think, and trust me, the results are so worth it.

Why You’ll Love This Recipe

This Kadhi isn’t just delicious; it’s a hug in a bowl. It’s light yet satisfying, perfect for a weeknight dinner or a festive occasion. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even adapt it to suit dietary needs (more on that later!). It’s a classic for a reason, and I’m excited to share my family’s version with you.

Ingredients

Here’s what you’ll need to make this comforting Kadhi:

• 1 cup Yogurt, beaten (about 240ml)
• 3 cups Water (720ml)
• 4 Tbsp Chickpea Flour (Besan) (about 40g)
• ¾ tsp Salt (or to taste)
• ⅛ tsp Turmeric Powder (about 0.5g)
• ½ tsp Ginger, grated (about 2.5g)
• 1-2 Green chilies, finely chopped (to taste)
• 1 tsp Sugar (optional) (about 4g)
• 2 tsp Oil
• 1 tsp Ghee (clarified butter) (about 5ml)
• 1 Whole red chili
• 4 Cloves
• 1 small piece Cinnamon
• ½ tsp Cumin Seeds (about 2.5g)
• ½ tsp Mustard seeds (about 2.5g)
• 10 seeds Fenugreek Seeds (Methi) (about 1g)
• ⅛ tsp Asafoetida (Hing) (about 0.5g)
• 1 sprig Curry leaves
• 5 sprigs Cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this Kadhi special:

• Besan (Chickpea Flour): This is the heart of Kadhi, giving it that lovely texture and nutty flavor. Make sure to whisk it really well with the yogurt and water to avoid lumps.
• Ghee (Clarified Butter): Don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. It’s a key component of traditional Indian cooking.
• Spice Levels & Tempering: Kadhi spice levels vary hugely across India. Some regions prefer a milder flavor, while others like a fiery kick. Feel free to adjust the green chilies to your preference. The tempering (the final step with the spices) is where a lot of the flavor comes from, so don’t be shy with it! My mom always adds a little extra fenugreek – it’s her secret ingredient.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pot, whisk together the yogurt, water, and chickpea flour until everything is smooth and there are no lumps. This is important – nobody wants lumpy Kadhi!
2. Add the salt, sugar (if using), turmeric powder, grated ginger, and chopped green chilies to the yogurt mixture. Give it another good stir.
3. Place the pot on medium heat and cook, stirring constantly, until the mixture comes to a boil. Seriously, don’t walk away! It can stick to the bottom easily.
4. Once boiling, reduce the heat to low and let it simmer gently for about 10-15 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
5. While the Kadhi is simmering, let’s prepare the tempering. In a separate small pan, heat the oil and ghee over medium heat.
6. Add the whole red chili, cloves, cinnamon, cumin seeds, mustard seeds, and fenugreek seeds to the hot oil. Let them crackle and sizzle – this is where the magic happens!
7. Once the spices are fragrant (about 30 seconds), turn off the heat and immediately stir in the asafoetida, curry leaves, and chopped cilantro. Be quick – you don’t want the cilantro to burn.
8. Carefully pour the hot tempering into the simmering Kadhi. Let it come to a boil one last time, then remove from heat.

And that’s it! Your authentic Kadhi is ready to enjoy.

Expert Tips

• Constant Stirring is Key: I can’t stress this enough. Stirring prevents sticking and ensures a smooth, creamy texture.
• Don’t Overboil: Overboiling can cause the Kadhi to split. Simmering gently is the way to go.
• Taste and Adjust: Always taste the Kadhi before serving and adjust the salt, sugar, or chili levels as needed.

Variations

• Vegan Kadhi Adaptation: Swap the yogurt for a plant-based yogurt (like cashew or soy yogurt) and use oil instead of ghee. It won’t be exactly the same, but it’s a delicious vegan alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as chickpea flour is gluten-free. Just double-check the label on your asafoetida to ensure it hasn’t been processed with gluten-containing ingredients.
• Spice Level Adjustments:
  • Mild: Use only ½ a green chili or omit it altogether.
  • Medium: Use 1 green chili.
  • Spicy: Use 2 green chilies and add a pinch of red chili powder to the tempering.
• Festival Adaptations: During Navratri, some families avoid using onion and garlic. This recipe is perfect as is for those restrictions! For Diwali, you can serve it with a side of rice or roti for a complete festive meal.

Serving Suggestions

Kadhi is best served hot with steamed rice or fluffy roti. A side of jeera aloo (cumin potatoes) or a simple vegetable sabzi complements it beautifully. My family loves to enjoy it with a dollop of ghee on top!

Storage Instructions

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

FAQs

What is the best yogurt to use for Kadhi?

Traditionally, slightly sour yogurt is preferred for Kadhi. It adds to the tangy flavor. If your yogurt isn’t sour enough, you can add a squeeze of lemon juice.

Can I make Kadhi ahead of time?

Yes! You can make the Kadhi base (the yogurt mixture) ahead of time and store it in the refrigerator for up to 24 hours. Just make the tempering and finish cooking it when you’re ready to serve.

What is Asafoetida (Hing) and can I skip it?

Asafoetida, or hing, has a pungent aroma that mellows out when cooked, adding a unique savory flavor to the Kadhi. While it’s traditional, you can skip it if you don’t have it, but it does add a depth of flavor.

How can I adjust the sourness of the Kadhi?

If your Kadhi is too sour, add a little sugar. If it’s not sour enough, add a squeeze of lemon juice or a teaspoon of amchur (dried mango powder).

What is the purpose of adding sugar to Kadhi?

Sugar is optional, but it balances the tanginess of the yogurt and adds a subtle sweetness. It’s a matter of personal preference!