Thursday, August 7, 2014

Eastern Kadhi [कढ़ी]


 The Kadhi is a very popular dish,basically a product of curd and gram flour,with varying cooking methods prevailing in different parts of India.Each has its own unique taste and flavour.


  • Gram flour for pakoda       1cup
  • Gram flour for kadhi      1/4 cup
  • Turmeric powder               1 tsp
  • Asafoetida.                     1/4 tsp
  • Fenugreek                       1/2 tsp
  • Whole red chilly                 3-4 
  • Garlic                        5-6 flakes
  • Green chilly              5-6 pieces
  • Onion                        2 medium
  • Cumin seeds                   1/4 tsp
  • Garam masala                 1/4 tsp
  • Red chilli powder              1 tsp
  • Green coriander leaves   1bunch
  • Sour curd                          4 cup
  • Salt to taste
  • Mustard oil for fry       5-6 tbsp
  • Pure ghee for sprinkle      2tbsp
  • Water                            3-4 cup


  • Crush green chilly and garlic. 
For the pakodas,
  •   Take 1 cup gram flour in a separate bowl,add 1/2 cup of water gradually in small quantities at a time,keep on beating.The batter should be thick.Add salt,turmeric powder,1/4 tsp red chilly powder &1 pinch asafoetida [hing].
  •   To judge whether the batter is fit for fluffy pakodas,take it in a spoon and drop a bit in water taken in a cup.If the batter floats,then it is ok and no more beating is required.Batter is ready to make pakodas.


 A.For Pakodas: 

  • Heat oil in a deep pan on high flame.
  • Once piping hot,drop small balls of gram flour batter in oil with help of a spoon.
  • Deep fry till golden brown.
  • Make 5-6 pakodas at a time.
  • Keep pakodas aside.

   B. For the kadhi:
  •  Take curd in a separate bowl and beat well.
  • Add 1/4cup gram flour.Whisk thoroughly till batter is smooth and no lumps are there.
  • Add turmeric powder,1/4tsp red chilly powder 1/4tsp garam masala and 3-4 cup of water.
  • Whisk well again.
Mixture of curd & gram flour

  •  Heat oil in a bigger deep pan on high flame.
  • Add  asafoetida, methi and whole red chilly.
  • When these begin to sputter,add both grated garlic & green chilli.Mix and fry for 5-6 seconds.
  • Add mixture of gram flour & curd.Mix.Stir well and bring to boil.
  • Lower the flame and simmer for about 15 minutes.
  • Add salt to taste.Stir occasionally.
  • Kadhi solution should not be thick.To check its rightness,follow the illustration.

Checking solution

Kadhi solution

  • Now add pakodas and simmer again on low flame for about 5 minutes.Be careful pakodas may not be broken.

Pakodas dipped in Kadhi solution 

  •  For seasoning,heat a small steel bowl on medium flame.
  • Add 2 tbsp of pure deshi ghee, then cumin seeds .
  • When  cumin seeds  pop up, add curry leaves,whole red chilly & 1/4 tsp red chilly powder at the same time.Saute for 2-3 seconds.
  • Close flame.
  • Add it at the time of serving.
  • Serve hot,garnished with finely chopped coriander leaves.
Garnished Kadhi with seasoning

Ideal companions include roti and rice.Onion [optional] adds to taste.
With roti,rice & onion


  1. Waah Maza aaGaya!just teading the blog is so the pics..esp the one with the batter floating in water..sublime!

    1. Thanks Candlez.I endeavour to present the method as easy as possible.

  2. A very good article and please accept my thanks for voting my post on indiblogger