Kathiyawadi Kadhi Recipe

Ingredients

• 1 cup Sour Yogurt (full‑fat, tangy; use plain curd)
• 0.25 cup Besan (Gram Flour) (sifted before use)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Red Chili Powder (spicy)
• 0.5 tsp Cumin Powder
• 1 tsp Salt (or to taste)
• 3 cup Water (room temperature)
• 10 cloves Garlic Cloves (peeled)
• 2 pieces Green Chilies (slit lengthwise)
• 1.5 tbsp Groundnut Oil (Peanut Oil) (for the first tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 pinch Asafoetida (Hing)
• 1 pinch Fenugreek Seeds
• 2 pieces Bay Leaves
• 1 piece Cinnamon Stick (small broken piece)
• 5 sprigs Curry Leaves (fresh)
• 1 tbsp Ghee (clarified butter for final tempering)
• 2 pieces Dried Red Chilies (whole)
• 1 pinch Kashmiri Red Chili Powder (for color and mild heat)
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Sieve Yogurt and Besan

   Place a fine mesh sieve over a mixing bowl and pour 1 cup of sour yogurt and 1/4 cup sifted besan through it. Use a whisk to stir until smooth and free of lumps.

   Time: PT5M

2. Add Dry Spices

   Add 0.5 tsp each of turmeric, coriander powder, red chili powder, cumin powder, and 1 tsp salt to the yogurt‑besan mixture. Whisk to combine.

   Time: PT2M

3. Incorporate Water

   Gradually whisk in 3 cups of room‑temperature water, adding a little at a time to keep the mixture smooth.

   Time: PT3M

4. Prepare Garlic‑Chili Paste

   Peel 10 garlic cloves and slit 2 green chilies. Using a mortar‑pestle or small blender, crush them into a coarse paste.

   Time: PT5M

5. First Tempering (Tadka)

   Heat 1.5 tbsp groundnut oil in the kadhai over medium heat. Add 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, a pinch of hing, a pinch of fenugreek seeds, 2 bay leaves, a small cinnamon stick, and the curry leaves. When the seeds crackle, add the garlic‑chili paste and stir for 1 minute.

   Time: PT2M

6. Combine Kadhi Base

   Slowly pour the yogurt‑besan mixture into the hot tempered oil while stirring continuously to avoid curdling. Bring to a gentle simmer.

   Time: PT5M

7. Uncovered Simmer

   Let the kadhi simmer uncovered for about 5 minutes, stirring occasionally. Add a few extra curry leaves if desired.

   Time: PT5M

8. Low‑Heat Simmer with Lid

   Reduce the flame to low, cover the kadhai, and let the kadhi cook gently for 15–20 minutes, stirring every few minutes. The kadhi should thicken and develop a fragrant aroma.

   Time: PT20M

9. Final Ghee Tempering

   In a small pan, melt 1 tbsp ghee over medium heat. Add 2 dried red chilies and a pinch of Kashmiri red chili powder; stir for about 30 seconds until the chilies sizzle.

   Time: PT2M

10. Finish and Garnish

    Pour the hot ghee tempering over the simmered kadhi, give a quick stir, and sprinkle 2 tbsp chopped fresh coriander leaves on top.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

14 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sour Yogurt: Greek yogurt (strained)
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Green Chilies: Jalapeño (1 small)
• Instead of Groundnut Oil (Peanut Oil): Vegetable oil
• Instead of Ghee: Unsalted butter
• Instead of Dried Red Chilies: Red chili flakes (1 tsp)
• Instead of Kashmiri Red Chili Powder: Paprika

Equipment Needed

• Mixing Bowl
• Fine Mesh Sieve
• Whisk or Hand Blender
• Kadhai or Heavy‑Bottomed Saucepan
• Spatula or Wooden Spoon
• Ladle
• Small Frying Pan
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Sieve the yogurt and besan together to avoid lumps.
• Prepare the garlic‑chili paste before tempering.
• Temper the spices in hot oil until they crackle.
• Add the yogurt‑besan mixture slowly while stirring to prevent curdling.
• Simmer low and covered for 15‑20 minutes to develop flavor and thicken.

Chef Tips from the Video

• Use the freshest sour yogurt you can find; the tanginess defines the kadhi.
• A pinch of asafoetida (hing) adds depth and helps with digestion.
• For extra aroma, add a few strands of saffron soaked in warm water during the final simmer.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Not recommended; texture may change.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The yogurt‑besan mixture can be prepared a day ahead and stored in the fridge.
• Garlic‑chili paste keeps well refrigerated for up to 3 days.
• Reheat the kadhi on low heat, adding a splash of water if it thickens too much.

Frequently Asked Questions