Description
This delicious Sour Yogurt Kadhi recipe, enriched with vegetables, is a perfect main dish that offers a tangy and flavorful experience.
Ingredients
Scale
- 2 cups sour yogurt (khatta dahi, curd)
- ½ cup besan (chickpea flour, gram flour)
- 5 cups water
- 3 tablespoons cooking oil
- 1 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida (hing) (skip for gluten-free)
- 10–12 curry leaves
- 4–5 whole dry red chilies (stalks removed)
- 1 cup thinly sliced red onions
- ¼ cup green peas
- 8–10 lady’s fingers (cut into 1-inch pieces)
- ½ cup cauliflower florets (cut into florets)
- ¼ cup peeled and cubed potatoes (¼-inch cubes)
- 2 teaspoons salt (or to taste)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder
- 2 tablespoons cooking oil
- ½ teaspoon brown mustard seeds
- 10–12 curry leaves
- ½ teaspoon red chili powder
Instructions
- Whisk yogurt in a large bowl using a wire whisk until smooth and creamy.
- Add chickpea flour and whisk well to make a lump-free mixture.
- Add water and mix well. Set this mixture aside.
- Heat oil in a large pan over medium-high heat.
- When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds, asafetida, dry red chilies, and curry leaves. Let them crackle for 6-8 seconds.
- Add onions and cook for 2-3 minutes, stirring frequently.
- Add peas, lady’s fingers, cauliflower florets, and potatoes (1/4-inch cubes), and mix well.
- Now add salt, turmeric powder, red chili powder, and coriander powder and mix well.
- Cover the pan and cook for 4-5 minutes, stirring a few times.
- Remove the lid.
- Add the yogurt mixture to the pan and bring it to a boil, stirring continuously.
- Reduce the heat to low.
- Cover the pan and cook the kadhi for 45-50 minutes, until it has thickened and the vegetables are cooked properly.
- Add more water if the kadhi is too thick. Check for salt and add more if required.
- Heat oil in a pan over medium heat.
- When the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
- Switch off the heat.
- Add red chili powder to the pan and immediately pour the tempering over the kadhi.
- Mix well. Serve hot.
Notes
- Save some tempering for garnishing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg