A tangy, comforting yogurt-based curry thickened with gram flour (besan) and topped with a spicy tempering!

Kadhi is a beloved North Indian dish made from sour curd (yogurt) and besan (gram flour), simmered into a smooth, flavorful curry. It’s often paired with rice, making it a soothing and wholesome comfort food. Variations include adding pakoras (fritters) or keeping it simple and spiced.

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???? Ingredients (Serves 3–4)

For the Kadhi:

• 1 cup sour curd (yogurt)

• 2–3 tbsp besan (gram flour)

• 2½ cups water

• ½ tsp turmeric powder

• ½ tsp red chili powder

• Salt to taste

• A pinch of hing (asafoetida)

Optional (for Pakora Kadhi):

• 1 small onion (chopped)

• ¼ tsp ajwain (carom seeds)

• 1 green chili (chopped)

• Oil for deep frying

???? Tempering (Tadka):

• 1½ tbsp ghee or oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2 dry red chilies

• 1 sprig curry leaves (optional but recommended)

• 1 tsp chopped garlic or ginger (optional)

• ¼ tsp red chili powder (for garnish)

????‍???? Instructions

Step 1: Make the Kadhi Mixture

1. In a mixing bowl, whisk together curd and besan until smooth (no lumps).

2. Add turmeric, red chili powder, salt, and water. Mix well.

3. Set this thin kadhi base aside.

Step 2: Cook the Kadhi

1. Pour the kadhi mixture into a deep pan or kadhai.

2. Add a pinch of hing and stir continuously over medium heat until it begins to boil.

3. Once it starts boiling, reduce to low heat and simmer for 25–30 minutes, stirring occasionally.

Step 3: Prepare Pakoras (Optional)

1. Mix chopped onions, besan, ajwain, green chili, and a little salt with water to make a thick batter.

2. Drop spoonfuls into hot oil and fry until golden brown. Drain on tissue.

3. Add pakoras into the simmered kadhi 5–10 minutes before serving.

Step 4: Tempering (Tadka)

1. Heat ghee or oil in a small pan.

2. Add mustard seeds, cumin seeds, red chilies, garlic/ginger, and curry leaves.

3. Once aromatic, pour this tadka over the kadhi. Sprinkle a little red chili powder for color.

???? Serve With:

• Steamed basmati rice (classic combo!)

• Jeera rice or khichdi

• Roti or paratha (for variation)

✅ Tips for Perfect Kadhi:

• Use slightly sour curd for the best flavor.

• Simmer kadhi on low heat for a thicker, well-cooked consistency.

• Avoid boiling kadhi on high heat to prevent curdling.

• Add pakoras just before serving to keep them slightly crispy.