Kadhi, an Indian word that is quite difficult to spell using the Roman alphabet, is quite popular particularly amongst the North Indians and those from Gujarat and Rajasthan. Everybody has their own version of the kadhi. Bengalis too have taken to it although it is not a traditional Bengali dish. Most Bengalis have it as a side dish. My mum made both the kadhi with pakoras as well as the plain one without the pakoras. My mother’s special touch was the Kashmiri mirchi ka chaunk (the tempering with Kashmiri chilli powder), she used pure ghee usually home made.
I have embedded the video demonstration (below) that is quite easy to follow, but all the same here is the detailed recipe.
- 150 – 200ml – Yoghurt (I used home made yoghurt)
- Approximately 4-5 tablespoons – Chickpea flour (besan)
- A little turmeric powder
- Kashmiri Chilli powder
- Chopped green chillies (optional)
- Approximately quarter teaspoon- mustard seeds
- Approximately quarter teaspoon – cumin seeds
- A few curry leaves
- Salt and sugar to taste
- Required quantity of oil or pure ghee (clarified butter)
Beat the yoghurt. You have to add the chickpea flour to this yoghurt.
In order to prevent lumps from forming, first mix the chickpea flour in a little water, take care to see that no lumps have formed.
Add this mixture to the beaten yoghurt.
Heat a little oil or pure ghee, add curry leaves, mustard seeds and cumin seeds.
Once the seeds begin to crackle stir a bit and add the yoghurt mixture.
Add turmeric powder and chopped green chillies. As I do not eat green chillies, I did not use them.
Add a little water and allow it boil.
Add salt and sugar to taste. I like my kadhi a little sweet so I accordingly adjusted the quantity of sugar.
Cook for a while, taste to see whether it is done.
Once it is done. Heat a little oil or pure ghee, add a little Kashmiri chilli powder to it and add this to the kadhi.
Heat the kadhi once more.
Garnish with chopped coriander leaves and serve hot.
It is better to use pure ghee, it tastes better, I used oil for health reasons.