Recipe: Yummy Kadhi

Joe Hopkins
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Recipe: Yummy Kadhi
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Recipe: Yummy Kadhi Delicious, fresh and tasty.

Kadhi. The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed. My husband makes the khichdi, I make the kadhi.

It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste.

It is often eaten with boiled rice or roti.

Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.

You can cook Kadhi using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kadhi

  1. You need of curd.

  2. You need of besan/gram flour.

  3. You need of large onions.

  4. You need of large potatoes.

  5. You need of green chillies.

  6. Prepare of red chilli powder.

  7. It’s of turmeric powder.

  8. Prepare of salt.

  9. It’s of garam masala.

  10. Prepare of dry methi.

  11. It’s of oil.

Gujarati kadhi is a very famous Gujarati preparation and is often cooked.

This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice.

You can make adjustments to the basic recipe as per your liking.

Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves.

Kadhi instructions

  1. Make the batter of curd and besan/gram, blend it properly…..

  2. Heat the oil add chopped onion and cook it..

  3. Add potato and green chillies and mix it..

  4. Then add salt, red chilli, turmeric powder, garam masala..

  5. Pour buttermilk batter.

  6. After 1 boil simmer it for 20 minutes.

  7. Now its ready to serve.

  8. Serve with rice.

The consistency of a kadhi should be thick enough to coat the back of a ladle.

The Punjabi kadhi is different from the other regional variations of kadhi.

Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency.

The ingredients used to make the kadhi in all the versions are more or less the same.

Few tips for making best Punjabi Kadhi.