Authentic Kadhi Recipe – Gram Flour & Yogurt Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kadhi Recipe – Gram Flour & Yogurt Curry

Introduction

Oh, Kadhi! Just the word brings back so many memories of cozy family dinners. It’s one of those dishes that just feels like home, doesn’t it? This particular recipe is my go-to – a classic gram flour and yogurt curry that’s tangy, comforting, and surprisingly easy to make. I first learned it from my nani (grandmother), and I’ve been tweaking it ever since to get it just right. I’m so excited to share it with you!

Why You’ll Love This Recipe

This Kadhi is more than just a curry; it’s an experience. It’s light yet satisfying, perfect for a weeknight meal or a special occasion. The blend of spices creates a wonderfully aromatic dish, and the slight tanginess from the yogurt is incredibly refreshing. Plus, it’s a fantastic way to use up yogurt if you have some nearing its expiration date! It’s a truly versatile dish that everyone seems to enjoy.

Ingredients

Here’s what you’ll need to create this delicious Kadhi:

• 1 cup curd (yogurt) – about 240ml
• 2-2.5 cups water – 480-600ml
• 4 tablespoons gram flour (besan) – about 40g
• 0.5 tablespoon ginger-green chili paste – about 7g
• 1 tablespoon sugar or jaggery – about 15g
• As required salt
• For garnish: coriander leaves
• 1 tablespoon oil or ghee – about 15ml
• 0.5 teaspoon mustard seeds – about 2.5g
• 0.5 teaspoon cumin seeds – about 2.5g
• 1 inch cinnamon stick – about 2.5g
• 2 cloves – about 1g
• 8-10 curry leaves
• 1 pinch asafoetida (hing) – about 0.1g
• 2 dry red chilies
• 0.25 teaspoon fenugreek seeds – about 1.25g

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Kadhi:

• Besan/Gram Flour: This is the heart of the Kadhi, giving it that lovely texture and nutty flavor. Make sure yours is fresh for the best results.
• Yogurt Types: Traditionally, slightly sour yogurt works best. If your yogurt isn’t tangy enough, you can leave it out at room temperature for a couple of hours to develop that flavor. I’ve used everything from regular whole milk yogurt to low-fat, and it always turns out great!
• Hing/Asafoetida: Don’t skip this! It adds a unique savory depth that you won’t get anywhere else. A little goes a long way, though – it’s quite potent.
• Sugar vs. Jaggery: I personally prefer jaggery for a more rustic, caramel-like sweetness. But sugar works perfectly well too! It really comes down to personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, whisk together the gram flour, ginger-green chili paste, yogurt, sugar (or jaggery), salt, and water until you have a smooth, lump-free mixture. This is important – nobody likes lumpy Kadhi!
2. Heat the oil or ghee in a pan over medium heat. Once hot, add the mustard seeds and let them crackle. It’s so satisfying to hear that pop!
3. Now, add the cumin seeds, cinnamon stick, cloves, curry leaves, dry red chilies, fenugreek seeds, and asafoetida. Sauté for about a minute on low heat until fragrant. This is where the magic happens – the spices bloom and release their aromas.
4. Gently pour the yogurt mixture into the pan. Stir continuously to combine everything well.
5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally to prevent sticking and lumps.
6. Taste and check for seasoning. If the gram flour still tastes raw, continue to simmer for a few more minutes. The longer it simmers, the smoother and more flavorful it becomes.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Whisking is Key: Really take your time whisking the yogurt mixture. This prevents lumps and ensures a smooth Kadhi.
• Low and Slow: Simmering on low heat is crucial. It allows the flavors to meld together beautifully and prevents the Kadhi from scorching.
• Constant Stirring: Don’t walk away! Stirring occasionally prevents sticking and ensures even cooking.

Variations

Kadhi is a dish that welcomes experimentation! Here are a few ideas:

• Vegan Kadhi Adaptation: Substitute the yogurt with plant-based yogurt (like cashew or soy yogurt) and use oil instead of ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as gram flour is a gluten-free ingredient.
• Spice Level Adjustments: For a milder Kadhi, reduce the amount of green chili in the ginger-green chili paste. For a spicier kick, add a pinch of red chili powder.
• Regional Adaptations: My friend’s mom makes a fantastic Gujarati Kadhi with added fenugreek leaves. My aunt swears by a Rajasthani version with fried onions and besan pakoras dropped into the curry! Each region has its own unique twist.

Serving Suggestions

Kadhi is best served hot with steamed rice or roti. It’s also delicious with a side of jeera rice (cumin rice) or a simple vegetable stir-fry. Honestly, it’s good with just about anything!

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 might thicken upon refrigeration, so you may need to add a splash of water while reheating.

FAQs

• What type of yogurt is best for Kadhi? Slightly sour yogurt is ideal, but any plain yogurt will work.
• Can I make Kadhi ahead of time? Yes! Kadhi actually tastes even better the next day as the flavors have more time to develop.
• How do I prevent lumps from forming in my Kadhi? Whisk the yogurt mixture thoroughly and stir constantly while simmering.
• What is the purpose of adding hing/asafoetida to Kadhi? Hing adds a unique savory depth and aids digestion.
• Can I use a different type of flour instead of besan? While besan is traditional, you can experiment with other flours like rice flour, but the flavor and texture will be different.