Authentic Kadhi Recipe- Ginger Chili Yogurt Curry with Besan

Last Updated on 4 months by Neha Deshmukh

Authentic Kadhi Recipe – Ginger Chili Yogurt Curry with Besan

Introduction

Kadhi. Just the word conjures up so many cozy memories for me! It’s the kind of dish my grandmother always made, especially when someone was feeling a little under the weather. It’s comforting, tangy, and just…home. This ginger chili kadhi is a family favorite, and I’m so excited to share my version with you. It’s surprisingly easy to make, and the flavors are absolutely incredible. Get ready for a bowl of pure deliciousness!

Why You’ll Love This Recipe

This kadhi recipe is special because it strikes the perfect balance between tangy yogurt, spicy ginger and chilies, and the earthy goodness of gram flour (besan). It’s a one-pot wonder that comes together quickly, making it perfect for a weeknight meal. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with a variety of accompaniments. Honestly, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this flavorful kadhi:

• 1 ½ cup Curd/Plain Yogurt
• 2 ½ tbsp Gram flour/besan/kadalai mavu (about 30g)
• ¼ tsp Turmeric powder (about 1g)
• To taste Salt
• 1 inch piece Ginger
• 3 Green chilies
• 1 tsp Sugar
• 2 tsp Oil or ghee
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds/jeera
• A pinch Hing (asafoetida)
• A sprig Curry leaves
• 2 tbsp Finely chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a kadhi.

• Yogurt: Fresh, good-quality yogurt is key. I prefer using slightly sour yogurt, as it adds a lovely tang. Dahi (Indian yogurt) works beautifully, but any plain yogurt will do.
• Besan (Gram Flour): The quality of your besan matters. Look for a finely ground, fresh packet. It should smell nutty, not stale.
• Spice Levels: Traditionally, kadhi can range from mild to fiery! Feel free to adjust the number of green chilies to suit your preference. My family likes a good kick, so I usually add a few.
• Oil vs. Ghee: Both work wonderfully! Ghee (clarified butter) adds a richer, more aromatic flavor, but oil is a perfectly good substitute if you prefer. I often use a mix of both.
• Hing (Asafoetida): This adds a unique savory depth. It’s optional, but highly recommended if you can find it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the ginger-chili paste. Coarsely grind the ginger and green chilies into a paste using a mortar and pestle (my preferred method!) or a blender. A little water helps it along.
2. In a large bowl, whisk the yogurt and gram flour together until it’s nice and smooth. Gradually add 1 cup of water (about 240ml) while whisking, creating a medium-thick consistency. You don’t want it too runny!
3. Stir in the ginger-chili paste, turmeric powder, and sugar. Give it a good mix and set it aside. This lets the flavors meld together.
4. Now, for the tempering! Heat the oil or ghee in a pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter and dance around (this is fun!), add the asafoetida and curry leaves.
5. Reduce the heat to low and slowly pour the yogurt mixture into the pan. This is important! Adding it too quickly can cause it to curdle. Add salt and stir continuously to prevent curdling.
6. Cook on medium heat until the kadhi comes to a gentle boil. Then, reduce the flame to low and simmer for 10-12 minutes, stirring occasionally. You’ll know it’s ready when the raw gram flour aroma disappears.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect kadhi:

• Preventing Curdling: The key is low heat and constant stirring when adding the yogurt mixture. Seriously, don’t walk away!
• Consistency is Key: If your kadhi is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Perfectly Cooked Kadhi: You’ll know it’s done when the raw smell of the gram flour is gone and the kadhi has a lovely, smooth texture.

Variations

Kadhi is a canvas for creativity! Here are a few ways to customize it:

• Vegan Kadhi Adaptation: Substitute the yogurt with plant-based yogurt (coconut or cashew yogurt work well). Use oil instead of ghee.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Spice Level Adjustments:
  • Mild: Use 1 green chili or omit them altogether.
  • Medium: Use 2-3 green chilies.
  • Spicy: Add 4-5 green chilies or a pinch of red chili powder.
• Festival Adaptations: During Makar Sankranti, some families add vegetables like carrots and peas to their kadhi. For Diwali, a slightly sweeter kadhi is often preferred.

Serving Suggestions

Kadhi is incredibly versatile! Here are some of my favorite ways to serve it:

• Khichdi: The classic pairing! The tangy kadhi complements the simple khichdi beautifully.
• Steamed Rice: A comforting and satisfying meal.
• Vegetable Pulao: Adds a lovely flavor contrast.
• Rotis & Indian Breads: Perfect for soaking up all that delicious gravy.

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. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Let’s answer some common questions:

1. What type of yogurt is best for making kadhi? Fresh, slightly sour yogurt works best. Dahi (Indian yogurt) is ideal, but any plain yogurt will do.
2. Can I use a food processor instead of a mortar and pestle for the ginger-chili paste? Absolutely! A food processor or blender works just fine. Just be careful not to over-process it.
3. My kadhi curdled – how can I fix it? Don’t panic! Whisk it vigorously. If it’s still curdled, try blending it with an immersion blender.
4. What is hing (asafoetida) and can I omit it? Hing is a pungent spice that adds a unique savory flavor. You can omit it if you can’t find it, but it does enhance the taste.
5. How can I adjust the sweetness in this kadhi recipe? Start with 1 teaspoon of sugar and add more to taste. Some people prefer a tangier kadhi, while others like it a little sweeter.
6. Can this kadhi be made ahead of time? Yes! You can make the kadhi a day or two in advance and store it in the refrigerator. The flavors will develop even more.