Authentic Kadhi Recipe – Yogurt & Curry Leaf Tempering

Last Updated on 2 months by Neha Deshmukh

Authentic Kadhi Recipe – Yogurt & Curry Leaf Tempering

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, doesn’t it? This isn’t just a recipe; it’s a hug in a bowl. I first made this myself when I moved away from home, desperately trying to recreate that comforting flavor. It took a few tries, but I finally got it just right, and I’m so excited to share my version with you. It’s a simple, flavorful, and incredibly satisfying dish – perfect for a cozy weeknight dinner.

Why You’ll Love This Recipe

This Kadhi recipe is all about balance. The tangy yogurt, the warmth of the spices, and the incredible aroma of the curry leaf tempering… it’s a symphony of flavors! It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s wonderfully versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even papad.

Ingredients

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

• 1 cup thick Yogurt (about 240ml)
• 3 cups Water (720ml)
• 1 Green chili, slit length-wise
• 1 Onion, sliced
• 1 tbsp Red Chili powder
• 0.25 tbsp Turmeric powder (about 1.25g)
• Salt to taste
• 1 tbsp Mustard seeds
• 1 tbsp Cumin/Jeera
• 2-3 dry Red chilies
• 10 fresh Curry leaves
• 1 pinch Asafoetida/Hing
• 2-3 tbsp fresh minced Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make this Kadhi shine:

• Yogurt: Seriously, use thick yogurt. The consistency is key. Dahi (Indian yogurt) is ideal, but Greek yogurt works beautifully too. Avoid using very thin or watery yogurt, as it can make the Kadhi too runny.
• Chili Power: Red chili powder varies a lot in heat! I like to use Kashmiri chili powder for a vibrant color and mild spice. Feel free to adjust the amount to your preference – some families like it fiery, others prefer a gentle warmth.
• Curry Leaves & Asafoetida: These two are a match made in heaven! Curry leaves have this incredible citrusy aroma, and asafoetida (hing) adds a savory depth that’s just… magical. Don’t skip them! Asafoetida can be a little strong on its own, but it mellows out beautifully when cooked in oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the yogurt, red chili powder, turmeric powder, and salt. Add the water and mix until everything is smooth and well combined. Set this aside – this is your Kadhi base.
2. Now, heat about 2-3 tablespoons of oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready!
3. Add the cumin seeds, dry red chilies, and curry leaves to the pan. Sauté for a few seconds until everything is fragrant. The aroma at this point is amazing.
4. Toss in a pinch of asafoetida and the sliced onions. Fry the onions until they turn a lovely golden brown.
5. Add the slit green chili and cook for another 1-2 minutes. Pour in about 1 tablespoon of water to cool the tempering slightly – this helps prevent the yogurt from splitting.
6. Now, here’s the important part: slowly pour the yogurt mixture into the pan. Stir constantly on low heat. This is crucial to prevent the Kadhi from curdling. Keep stirring until it just begins to boil.
7. Once it boils, reduce the heat to low and simmer for about 5-10 minutes, stirring occasionally. Taste and adjust the salt as needed.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Preventing Curdling: Low and slow is the key! Stirring constantly while adding the yogurt mixture and simmering on low heat will help prevent it from curdling.
• Tempering is Key: Don’t rush the tempering process. Allowing the spices to bloom in the hot oil releases their full flavor.
• Adjusting Consistency: If your Kadhi is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Variations

Kadhi is a dish with endless possibilities! Here are a few ideas to spice things up:

• Vegan Kadhi: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work well.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or less red chili powder to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Gujarati/Rajasthani/Maharashtrian Kadhi Adaptations: My friend’s family makes a Gujarati Kadhi with a touch of sweetness from jaggery. My aunt in Rajasthan adds besan (gram flour) for a thicker consistency. And in Maharashtra, they often include pakoras (vegetable fritters) in the Kadhi!

Serving Suggestions

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

• With fluffy steamed rice – a classic combination!
• With warm roti or paratha – perfect for soaking up all that delicious gravy.
• With crispy papad – adds a delightful crunch.
• Alongside a simple vegetable side dish like aloo gobi (potato and cauliflower).

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 meld together!

FAQs

• What type of yogurt works best for Kadhi? Thick, whole milk yogurt is ideal. Greek yogurt is a great substitute.
• Can I make Kadhi ahead of time? Yes! You can make the Kadhi base (yogurt mixture) ahead of time and store it in the refrigerator. Just make the tempering and finish cooking the Kadhi when you’re ready to serve.
• How do I prevent the Kadhi from curdling? Stir constantly while adding the yogurt mixture and simmer on low heat.
• What is the purpose of asafoetida (hing) in Kadhi? Asafoetida adds a unique savory depth and aids digestion.
• Can I use a different type of chili? Absolutely! Feel free to experiment with different types of chili powder to find your preferred level of heat.