Authentic Kadhi Recipe – Yogurt & Besan Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Kadhi Recipe – Yogurt & Besan Curry with Spices

Introduction

Oh, Kadhi. Just the word conjures up memories of cozy family lunches and the comforting aroma filling my kitchen. It’s the quintessential Indian comfort food, isn’t it? This recipe is my go-to – a simple, authentic Kadhi that’s tangy, subtly spiced, and utterly delicious. I first made this when I was trying to recreate my grandmother’s recipe, and after a few attempts, I think I finally got it just right! It’s easier than you think, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Kadhi is special because it’s a beautiful balance of flavors. The tanginess of the yogurt, the earthiness of the besan, and the warmth of the spices all come together in perfect harmony. It’s also incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even just a side of pakoras. Plus, it’s a relatively quick and easy dish to make, perfect for a weeknight meal.

Ingredients

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

• 1 cup curd / yogurt
• 3 tbsp besan / gram flour
• ½ tsp ginger paste (about 5g)
• 1 tsp sugar
• 2 cups water (480ml)
• 1 tbsp ghee / clarified butter (15ml)
• ½ tsp mustard seeds (about 2g)
• ½ tsp cumin / jeera (about 2g)
• ¼ tsp methi / fenugreek seeds (about 1g)
• 3 cloves / lavang
• 1 inch cinnamon stick
• 1 dried red chilli
• Pinch of hing / asafoetida (about 50mg)
• Few curry leaves (8-10)
• 2 slit green chillies
• ½ tsp salt (about 3g)
• 2 tbsp coriander, finely chopped

Ingredient Notes

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

• Besan: Good quality besan is key. Look for a finely milled, fresh packet. It should smell fragrant, not stale. This makes a huge difference in the texture of the Kadhi.
• Ghee: Ghee adds a richness and flavor that’s hard to replicate. While you can use oil, ghee is traditional and truly elevates the dish. I prefer using a good quality cow ghee for the best flavor.
• Yogurt/Curd: I recommend using full-fat yogurt for a richer, creamier Kadhi. Dahi (Indian yogurt) works beautifully, but any plain yogurt will do.
• Spice Levels: Spice levels in Kadhi vary hugely by region! Some people like a mild Kadhi, while others prefer a fiery kick. Feel free to adjust the number of green chillies and red chillies to your taste.
• Tempering (Tadka): The tempering is where all the magic happens! Don’t rush this step. Let the spices sizzle and release their aromas before adding them to the Kadhi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the curd, besan, ginger paste, sugar, and water until you have a smooth, lump-free mixture. Set this aside.
2. Now, heat the ghee in a kadai (or a deep saucepan) over medium heat. Once hot, add the mustard seeds. Let them splutter!
3. Add the cumin seeds, fenugreek seeds, cloves, cinnamon stick, dried red chilli, hing, curry leaves, and slit green chillies. Sauté for about 30-60 seconds, or until fragrant. You’ll know it’s ready when your kitchen smells amazing.
4. Gently pour the curd-besan mixture into the kadai. Be careful, it might splatter a little!
5. Stir continuously on low heat. This is important to prevent the Kadhi from sticking to the bottom and curdling. Keep stirring until it comes to a gentle boil.
6. Once boiling, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. If the Kadhi becomes too thick, add a little more water to adjust the consistency.
7. Add the salt and simmer for another 2 minutes.
8. Finally, garnish with the finely chopped coriander and serve hot!

Expert Tips

• Whisking is Key: Really take your time whisking the yogurt and besan mixture. This prevents lumps in your final Kadhi.
• Low and Slow: Simmering the Kadhi on low heat is crucial. It allows the flavors to meld together beautifully and prevents curdling.
• Constant Stirring: I know it can be tempting to walk away, but keep stirring! It really does make a difference.

Variations

Kadhi is a dish that welcomes experimentation! Here are a few variations I love:

• Vegan Kadhi: Swap the yogurt for a plant-based yogurt (like cashew or soy yogurt) for a delicious vegan version.
• Gluten-Free Kadhi: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Spice Level Adjustments: My friend, Priya, loves a really spicy Kadhi, so she adds an extra green chilli and a pinch of red chilli powder.
• Gujarati Kadhi Adaptation: My aunt makes a sweeter Kadhi with a touch of jaggery. It’s divine!
• Rajasthani Kadhi Adaptation: For a richer, more flavorful Kadhi, add a handful of chopped onions and tomatoes to the tempering.

Serving Suggestions

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

• With Steamed Rice: This is the classic pairing! The tangy Kadhi perfectly complements the fluffy rice.
• With Roti or Paratha: Perfect for soaking up all that delicious gravy.
• With Pakoras: A match made in heaven! The crispy pakoras and tangy Kadhi are a delightful combination.

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

• What type of curd is best for Kadhi? Full-fat yogurt or dahi is best for a rich and creamy Kadhi.
• Can I make Kadhi ahead of time? Yes! You can make the Kadhi a day or two in advance and store it in the refrigerator.
• How do I prevent the Kadhi from curdling? The key is to simmer it on low heat and stir continuously. Adding the yogurt mixture gradually also helps.
• What is Hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.
• Can I use a different oil instead of ghee? While ghee is traditional, you can use vegetable oil or mustard oil if you prefer. However, ghee adds a unique flavor that’s hard to replicate.