Kadhi Recipe

Kadhi is India's soothing yogurt curry, a golden, tangy bowl that turns a simple spoonful of rice into comfort. Whisked smooth and finished with a crackling tempering of spices, it is gentle, warming and deeply homely.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

380

Ingredients

• 500 g plain yogurt, whisked
• 4 tablespoons gram flour (besan)
• 750 ml water
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 2 dried red chillies
• 10 curry leaves
• 1 onion, finely sliced
• 2 garlic cloves, sliced
• 1 teaspoon grated ginger

Instructions

1. Whisk the yogurt, gram flour, water, turmeric and salt until completely smooth with no lumps.
2. Pour into a heavy pot and cook over medium heat, stirring constantly, until it comes to a gentle boil.
3. Reduce the heat and simmer for 20 minutes, stirring occasionally, until slightly thickened.
4. Heat the ghee in a small pan and add the mustard seeds until they pop.
5. Add the cumin, fenugreek, chillies, curry leaves, onion, garlic and ginger, frying until the onion turns golden.
6. Pour the sizzling tempering into the kadhi and stir well.
7. Rest for 5 minutes and serve with steamed rice.

Pro tips

• Stir constantly while the kadhi first heats, or the yogurt can split.
• Whisk the gram flour in thoroughly; lumps are the most common kadhi mistake.
• Kadhi thickens as it cools, so keep it slightly looser than you think.
• Add pakoras (fritters) to make the classic kadhi pakora version.

Frequently asked questions