# KADHI (NOT CURRY)

Kadhi is a yogurt-based dish made with gram flour, yogurt, and spices, which includes pakoras, or fritters, put into the dish.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 250 g sour yogurt
- 700 ml water
- 75 g besan
- 2 tsp turmeric
- 1 tsp Kashmiri red chilli powder
- to taste salt
- for frying oil
- 1 medium medium onion, sliced
- 3 green chillies, finely chopped
- 1 handful fresh spinach
- 2 tsp ginger, finely chopped
- 0.25 tsp caraway/carom seeds (ajwain)
- few curry leaves, finely chopped
- 1.5 cups gram flour
- 0.5 tsp mustard seeds
- 0.5 tsp fenugreek seeds
- 0.5 tsp coriander seeds
- 1 clove garlic
- 6 g ginger
- 1 dried chilli
- Couple of sprigs fresh curry leaves
- 1 tbsp kasuri methi
- ghee
- 3 small round chillies or dried red chillies
- 1.5 tsp cumin seeds
- 1 pinch hing (asafoetida)

## Instructions

1. Whisk together the yogurt, gram flour, water, turmeric, and Kashmiri red chili powder.
2. Add sliced onions, green chillies, fresh spinach, chopped ginger, carom seeds, and chopped curry leaves.
3. Add the gram flour to the pakora mix.
4. Add water bit by bit until it forms a sticky batter.
5. Deep-fry the pakoras until golden.
6. Heat oil in a pot.
7. Add hing, mustard seeds, fenugreek seeds, coriander seeds, and chilies.
8. Add fresh curry leaves and onions to the pot.
9. Add the gram flour-yogurt mix to the pot.
10. Add salt to the kadhi.
11. Simmer the kadhi on low heat for 15-20 minutes, gradually thickening it.
12. Make the tarka by heating ghee in a small pan.
13. Add round chillies, Kashmiri red chilli powder, cumin seeds, and a bit of hing to the ghee.
14. Pour the tarka over the kadhi.
15. Garnish the kadhi with red onions, green chillies, and coriander.
16. Add the pakoras into the kadhi.
17. Pour extra Kashmiri red chilli tempering on top.

## Equipment

- bowl
- whisk
- ladle
- deep fryer
- pan

## Tips

- The yogurt must be sour; if not, it won't work.
- For the pakoras, there is no fixed measurement of water, so add bit by bit until everything looks sticky.
- You don't necessarily want to brown the onions; just loosen them up.
- The gravy will thicken while simmering on low heat.

## Source

- Original video: https://www.instagram.com/reel/DNYCadKI8Id/?igsh=anp0Y2FheDFpM2gw
- Recipe page: https://www.cliprecipe.com/recipe/665a0760-6cb9-4eb4-a613-312ab14f680b
- Extracted: 2025-08-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt