Kadhi
Curries • India
About Kadhi
Yogurt-based curry with gram flour and pakodi dumplings. Comfort food paired with rice or khichdi.
How to Make Kadhi (Traditional & Healthy Version)
Kadhi is a beloved Indian curry known for its comforting tangy flavor and creamy texture. Made from dahi (curd/yogurt) and besan (gram flour), Kadhi is a staple in many Indian households, especially across North and West India. Its roots trace back centuries, with regional variations like Punjabi Kadhi, Gujarati Kadhi, and Rajasthani Kadhi, each with its unique spices and tempering styles. The dish is cherished for its simplicity and nourishing qualities, often served with steamed rice (chawal) or bajra roti. Kadhi holds special significance during festivals such as Holi and family gatherings, symbolizing warmth and togetherness. Its light, probiotic-rich base makes it a perfect choice for a wholesome meal. The combination of spices like haldi (turmeric), jeera (cumin seeds), and methi dana (fenugreek seeds) adds depth to its taste while being gentle on the stomach. Kadhi is an excellent choice for anyone seeking authentic Indian flavors with a health-conscious twist.
Ingredients(for 1 medium bowl (~200 ml))
- 1 cup Dahi (curd/yogurt) (use low-fat for healthier version)
- 2 tbsp Besan (gram flour) (sifted)
- 1/2 tsp Haldi (turmeric powder)
- 1/2 tsp Lal mirch powder (red chili powder)
- to taste Salt
- 1/2 tsp Jeera (cumin seeds)
- 1/4 tsp Methi dana (fenugreek seeds)
- a pinch Hing (asafoetida) - optional
- 6-8 leaves Kari patta (curry leaves) (fresh)
- 1 tsp Mustard oil (or use any cold-pressed oil)
- 1 Green chili (finely chopped) - optional
- 2 cups Water
- for garnish Coriander leaves (fresh, chopped) - optional
Instructions
- 1
In a mixing bowl, whisk together dahi and besan until smooth, ensuring there are no lumps. Add haldi, lal mirch powder, and salt. Mix well.
3 minutes
Whisk thoroughly for a lump-free Kadhi.
- 2
Gradually add 2 cups of water to the curd-besan mixture, stirring continuously to achieve a thin, even consistency.
2 minutes
Adding water slowly prevents curdling.
- 3
Heat mustard oil in a kadhai or deep pan on medium flame. Add jeera, methi dana, and hing. Sauté until they splutter and release aroma.
2 minutes
Do not burn the spices—keep heat medium-low.
- 4
Add chopped green chili and kari patta to the tempering. Sauté for 30 seconds.
1 minute
Curry leaves enhance aroma and flavor.
Why This Dish is Healthy
This Kadhi recipe is a healthy choice because it uses low-fat dahi, minimal oil, and avoids deep-fried pakoras, keeping calories in check. It's naturally gluten-free (if hing is omitted) and high in protein and calcium. Spices like turmeric and cumin promote metabolism and immunity, making it suitable for weight management and overall wellness.
Kadhi is rich in probiotics from dahi, supporting gut health and digestion. Besan adds plant-based protein, dietary fiber, and essential vitamins like folate and B-complex. Turmeric provides anti-inflammatory and antioxidant benefits, while curry leaves add iron and calcium. The use of minimal oil and natural spices makes it low in saturated fat and free from artificial additives, aligning well with a balanced Indian diet.
Pro Tips
- 💡Tip 1: Use fresh, slightly sour dahi for the most authentic flavor.
- 💡Tip 2: Always add water gradually to prevent lumps in the besan mixture.
- 💡Tip 3: For extra aroma, add a pinch of ajwain (carom seeds) to the tempering.
Storage & Serving
Store leftover Kadhi in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame, adding a splash of water if it thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 14.0 g |
| Total Fat | 8.0 g |
| Fiber | 1.0 g |
