Kadhi (Yogurt/butter-milk Curry)

This recipe is for a famous and delicious yogurt/butter-milk curry made by mixing gram flour to it. Addition of soft gram flour pakodas/fritters gives a totally different texture to the dish. Yes you guessed it right, It is Kadhi 🙂

Primarily a North-Indian dish, Kadhi is liked in most parts of India. It is easy to digest and light on stomach. Kadhi-Chawal is very famous dish in Punjab, and this recipe has a unique place in everyone’s heart.

I’ve tasted so many versions of it, sometime sweet, sometime sour and believe me this recipe never fails. I wonder that how a simple recipe can pull the hunger strings, and make you popular among your Kadhi lover friends. I’ve been heard that every person has an expert dish. According to my friends, Kadhi is mine. 🙂 I feel so comfortable when it comes to making Kadhi. Whenever I make Kadhi for potlucks or dinner invite, everyone eat that by their hearts and make me so happy.

The main part of Kadhi is the right consistency and the super soft pakodas/Fritters. In my family, we prefer to have a simple pakodas. There is no onion, no spinach, just plain & soft yet delicious pakodas which melt in your mouth in no time.

So, follow my recipe and believe me you’ll be the master of this Kadhi 🙂 Here are the ingredients first:

Serves : 5-6 People

Pre-preparation: Keep yogurt at room temp for around 12 hours before cooking if you like sour taste

Preparation : 15 mins.

Cooking time : 30 mins.

Kadhi Ingredients :

  • Yogurt (your choice) – 1 Box (32 Oz OR 2 Lbs. OR 907 Gms)
  • Gram Flour – 3 Tbsp
  • Water – 6 Cups
  • Red Chili Powder – 1/2 Tsp
  • Turmeric Powder – 1 Tsp
  • Salt – 2 Tbsp – As per your taste
  • Fenugreek (Methi)  Seeds – 1 Tsp
  • Jeera – 1 Tsp
  • Curry Leaves – 8-10
  • Dry Red Chili    4-5
  • Asafoetida – 1/4 Tsp
  • Oil – 2 Tbsp
  • Heavy Bottom Pan

Plain Pakoda/Fritters:

  • Gram Flour – 1 Cup
  • Water – 3/4 Cup
  • Salt – 1/4 Tsp
  • Baking Soda – 2 Pinch (Optional)
  • Oil – for frying

Kadhi Preparation :

If you want to make kadhi sour, keep out yogurt box at room temperature for at least 12 hours in the previous night.

In a large bowl, Mix 1 box of yogurt and whisk it till smooth consistency.yogurt

Add water into intervals to make a smooth runny consistency batter and whisk continuously to remove all the lumps.

Now, add 3 Tbsp shifted gram flour to the yogurt batter and whisk it again. Make sure there are no lumps.

Add Salt, red chili powder and turmeric powder to the prepared yogurt batter and give it a quick mix and keep aside.kadhi-batter

Heat your heavy bottom pan on medium flame with 2 Tbsp oil.

Once oil is hot, put fenugreek seeds, Cumin seeds, curry leaves & dry red chilies in the pan.img_20160821_121558

Add the prepared yogurt batter to the pan directly and stir it in intervals.

Let it boil on medium flame for around 20-30 minutes.prepared-kadhi

Pakoda/ Fritters Preparation :

Heat your oil in a pan and in the meantime prepare the flour batter for pakodas.

Take 1 Cup of gram flour and sift it in a bowl.besan

Now, add water little by little to make a cake batter like consistency and whisk it for 1-2 mins and leave it for 2-3 mins.

You will see some air bubbles, these air bubbles make the pakoda real soft.bhajiya-batter

Add salt & baking soda to the flour batter and keep aside for 5 more mins.

Now fry your pakoda/Fritters in hot oil and stir them in between

cook your pakodas till they turn slightly brown in colorpakodas

Once, your first batch is done, cool down them for a couple of seconds and dip them in the prepared kadhi immediately

Repeat this step until your flour batter is finish.

Your delicious Kadhi is ready to serve. Serve it hot with plain rice & roti with red chili tadka. So make it and relish this Kadhi recipe. 🙂kadhi1

If you have any questions, please let me in your comments on my blog. I’ll be happy to answer you 🙂

   Tip 1:   If the weather is already hot, then no need to keep out your yogurt out in the previous night. I kept yogurt out to increase its sourness.


Leave a Reply