Kadhi without Pakora
Kadhi is a popular North Indian dish made with yogurt, gram flour, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the yogurt. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
127 kcal
Protein
7 g
Carbs
12 g
Fat
5 g
Fiber
3 g
Ingredients
Turmeric powder
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Asafoetida
0.25 tsp (1.25g)
Sunflower oil
1 tbsp (15g)
Chillies, red
2 medium (5g)
Curry leaves
4 number (2g)
Besan
3 tbsp (45g)
Homemade Curd (skimmed milk)
4 small cup (400g)
Mustard seeds
0.5 tsp (2.5g)
Fenugreek seeds
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
1 small cup (200g)
Instructions
Cooking Steps
In a bowl, whisk the plain yogurt until smooth.
Add besan (gram flour) and whisk again until there are no lumps.
Add 2 cups of water and whisk until everything is well combined.
Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, and asafoetida. Fry until the mustard seeds start to pop.
Add turmeric powder and mix well.
Pour the yogurt mixture into the pan and stir well.
Add salt to taste and let the kadhi simmer for 10-15 minutes until it thickens.
Garnish with fresh coriander leaves and serve hot.