Authentic Kadhi Recipe – Turmeric & Fenugreek Flavored Indian Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kadhi Recipe – Turmeric & Fenugreek Flavored Indian Curry

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a warm bowl of Kadhi with rice. It’s a dish that instantly reminds me of home, of my grandmother’s kitchen, and those cozy family dinners. Today, I’m sharing my go-to recipe for this classic Indian curry – a simple, flavorful Kadhi that’s sure to become a favorite in your house too!

Why You’ll Love This Recipe

This Kadhi isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a weeknight meal, and the flavors are just spot on. The slight tang from the curd, the warmth of the spices, and that lovely tempering… honestly, it’s a hug in a bowl! Plus, it’s a fantastic way to introduce someone to the wonderful world of Indian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Curd (approximately 475ml)
• 2 tbsp Gram flour (Besan – approximately 15g)
• ½ tbsp Turmeric powder (approximately 3g)
• 1 tbsp Red chili powder (approximately 6g)
• 1 cup Water (approximately 240ml)
• Salt as per taste
• 1 tbsp Ghee (approximately 14g)
• ½ tbsp Fenugreek seeds (Methi – approximately 3g)
• ½ tbsp Cumin seeds (Jeera – approximately 3g)
• ½ tbsp Mustard seeds (Rai – approximately 3g)
• 2 dry Red chilies
• ¼ tbsp Asafoetida (Hing – approximately 0.5g)
• 6 Curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in a good Kadhi:

• Curd: Fresh, slightly sour curd is key. It gives the Kadhi its signature tang. If you can, use homemade curd – it really elevates the flavor.
• Gram Flour (Besan): Make sure your gram flour is fresh too! Stale besan can give the Kadhi a bitter taste.
• Red Chili Powder: The type of chili powder you use will impact the heat level. Kashmiri chili powder gives a beautiful color with mild heat, while other varieties can be quite spicy.
• Fenugreek Seeds (Methi): Don’t skip these! Fenugreek has a unique, slightly bitter flavor that’s essential to authentic Kadhi. It’s what gives it that special something. I remember my mom always saying a good Kadhi needs methi!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a saucepan, whisk the curd and water together until it’s nice and smooth. No lumps allowed!
2. Add the gram flour, turmeric powder, red chili powder, and salt. Whisk, whisk, whisk! You really want to get rid of any lumps here.
3. Place the saucepan on low heat. Now, this is important: stir constantly for about 7-8 minutes. This prevents sticking and ensures the Kadhi thickens beautifully.
4. Once it’s thickened to your liking, turn off the heat and set it aside.
5. Now for the tempering! Heat the ghee in a separate pan. Add the fenugreek seeds and sauté until they turn slightly browned and fragrant.
6. Add the mustard seeds, cumin seeds, and dry red chilies. Let them sizzle and pop for about 2 minutes.
7. Stir in the asafoetida (hing) – just a quick stir, as it can burn easily.
8. Carefully pour the hot tempering over the Kadhi. It will sizzle – that’s a good sign!
9. Cover the Kadhi and let it sit for 4-5 minutes. This allows the flavors to meld together beautifully.

Expert Tips

• Preventing Lumps: Constant stirring is your best friend! If you do get lumps, you can try using a whisk or even briefly blending the Kadhi with an immersion blender.
• Consistency: If your Kadhi is too thick, add a little more water. If it’s too thin, cook it for a few more minutes, stirring constantly.
• Tempering is Key: Don’t rush the tempering! It’s where a lot of the flavor comes from.

Variations

Kadhi is super versatile! Here are a few ways to customize it:

• Vegan Kadhi: Swap the curd for plant-based yogurt (like cashew or soy yogurt) for a delicious vegan version. My friend, Priya, swears by cashew yogurt for the creamiest results!
• Gluten-Free Kadhi: Good news – Kadhi is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to your liking. For a milder Kadhi, use less chili powder or Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Diwali, some families add small pakoras (fritters) to their Kadhi. For Holi, a slightly sweeter Kadhi is often enjoyed.

Serving Suggestions

Kadhi is best served warm with:

• Steaming hot rice – a classic pairing!
• Pickle – any Indian pickle will do, but mango pickle is a favorite.
• Papad – crispy papads add a lovely texture.

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.

FAQs

What type of curd is best for Kadhi?

Fresh, slightly sour curd works best. Dahi (Indian yogurt) is ideal, but Greek yogurt can also be used in a pinch.

Can I make Kadhi ahead of time?

Yes! You can make the Kadhi base (before the tempering) a day ahead and store it in the refrigerator. Add the tempering just before serving.

How do I prevent lumps from forming in the Kadhi?

Constant stirring is the key! Also, make sure your gram flour is fresh and whisked well with the curd and water.

What is the purpose of asafoetida (hing) in Kadhi?

Asafoetida adds a unique savory flavor and aids in digestion. It’s a little goes a long way!

Can I adjust the consistency of the Kadhi?

Absolutely! Add more water to thin it out, or cook it for longer to thicken it.

Enjoy! I hope this Kadhi recipe brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!