Authentic Kadhi Recipe – Yogurt & Besan Curry with Ginger & Garlic

Last Updated on 4 months by Neha Deshmukh

Authentic Kadhi Recipe – Yogurt & Besan Curry with Ginger & Garlic

Introduction

Oh, Kadhi. Just the smell of it simmering on the stove instantly transports me back to my grandmother’s kitchen! It’s one of those dishes that just feels like home, you know? This isn’t just a recipe; it’s a warm hug in a bowl. I’m so excited to share my family’s version of this classic Indian comfort food with you. It’s surprisingly easy to make, and the tangy, slightly spicy flavor is absolutely addictive.

Why You’ll Love This Recipe

This Kadhi is special because it’s authentic, flavorful, and comes together quickly. It’s perfect for a weeknight meal but feels special enough for a gathering. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even adapt it to be vegan! It’s a wonderfully light yet satisfying dish, especially when paired with rice.

Ingredients

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

• 3/4 cup yogurt (about 175ml)
• 3 tbsp garbanzo bean flour (besan, about 30g)
• 3 cups water (720ml)
• 2 tsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 5 cloves garlic
• 1/2 tsp grated ginger
• Handful of curry leaves
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder (or more, to taste!)
• 2 tbsp chopped cilantro
• Salt to taste

Ingredient Notes

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

• Besan (Garbanzo Bean Flour): This is the heart of Kadhi, giving it that lovely texture and nutty flavor. Make sure yours is fresh for the best results. You can find it at most Indian grocery stores.
• Fenugreek Seeds (Methi): Don’t skip these! They add a unique, slightly bitter aroma that’s essential to authentic Kadhi. A little goes a long way.
• Curry Leaves: Fresh curry leaves are best, if you can find them. They impart a beautiful fragrance and flavor. If you can’t find fresh, dried will work in a pinch, but use about half the amount.
• Yogurt: This is where things get interesting! Traditionally, Kadhi is made with dahi – Indian yogurt which is a bit tangier than many Western yogurts. If you can find Indian yogurt, fantastic! Otherwise, plain, full-fat yogurt works well. Avoid sweetened or flavored yogurts. Greek yogurt can be used, but you might need to add a little extra water to get the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a medium bowl, whisk the yogurt until it’s nice and smooth. Then, gradually blend in the garbanzo bean flour and water, making sure there are absolutely no lumps. This is important – nobody wants lumpy Kadhi!
2. Heat the oil in a saucepan over medium-high heat. Once hot, add the cumin seeds and fenugreek seeds. Let them sizzle for about 45 seconds, until fragrant.
3. Now, add the garlic and ginger and sauté for another 45 seconds, until lightly golden. Toss in that handful of curry leaves and let them sizzle for just a few seconds – they’ll release their amazing aroma.
4. Carefully pour the yogurt mixture into the pan, stirring constantly to prevent it from curdling. This is the key step! Keep stirring, even if it feels like a workout.
5. Mix in the turmeric powder, chili powder, and salt. Bring the mixture to a boil, continuing to stir frequently to avoid overflow. Once it starts to thicken (about 5-7 minutes), turn off the heat.
6. Finally, stir in the chopped cilantro. Serve warm with steamed rice.

Expert Tips

• Preventing Curdling: The biggest Kadhi fear! Constant stirring is your best friend. Also, don’t add cold yogurt directly to hot oil – make sure it’s a smooth mixture first.
• Consistency: If your Kadhi is too thick, add a little more water. If it’s too thin, simmer for a few more minutes, stirring constantly.
• Taste as you go: Adjust the salt and chili powder to your preference.

Variations

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

• Vegan Kadhi Adaptation: Substitute the yogurt with plant-based yogurt (coconut or cashew yogurt work well).
• Spice Level Adjustments: Add more chili powder for a spicier kick, or a pinch of asafoetida (hing) for a unique flavor.
• Gujarati/Rajasthani Style Adaptations: Gujarati Kadhi is often slightly sweeter, with the addition of sugar or jaggery. Rajasthani Kadhi can include vegetables like okra or drumsticks. My friend’s mom makes an incredible Rajasthani Kadhi with those!
• Festival Adaptations – Diwali/Holi: Kadhi is often served as part of festive meals during Diwali and Holi.

Serving Suggestions

Kadhi is traditionally served with steamed rice. It also pairs beautifully with roti or paratha. A side of papadums adds a nice crunchy 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. It might thicken upon refrigeration, so add a splash of water when reheating.

FAQs

• What type of yogurt is best for Kadhi? Ideally, Indian dahi is best, but plain, full-fat yogurt is a great substitute.
• Can I make Kadhi ahead of time? Yes! Kadhi actually tastes even better the next day.
• How do I prevent the Kadhi from curdling? Constant stirring is key! Also, make sure your yogurt mixture is smooth before adding it to the hot oil.
• What is the purpose of fenugreek seeds in Kadhi? Fenugreek seeds add a unique, slightly bitter aroma that’s essential to the authentic flavor of Kadhi.
• 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.