Kadhi Recipe – Quick and Easy

If you’re a fan of Indian cuisine, you’re probably familiar with kadhi. This creamy and tangy dish is made from yogurt and a variety of spices, and it’s a staple in many households across India. Not only is kadhi delicious, but it’s also very healthy. In this article, we’ll talk about Kadhi Recipe: Easy and Quick Indian Meal explore the history of kadhi recipe, the different types of kadhi, and how to make kadhi at home.

The History of Kadhi

Kadhi has a long history in India, with some accounts dating back to the 11th century. The dish is said to have originated in the northern Indian state of Punjab, where it was a popular way to use up leftover yogurt. Kadhi eventually spread to other parts of India and became a staple in many households.

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Types of Kadhi

There are many different types of kadhi, each with its own unique flavor and texture.

Some of the more common varieties are listed below:

Punjabi Kadhi

Punjabi kadhi is the most well-known type of kadhi. It’s made from yogurt, gram flour (also known as besan), and a variety of spices, including turmeric, cumin, and coriander. Punjabi kadhi is usually served with steamed rice or roti.

Gujarati Kadhi

Gujarati kadhi is a sweeter version of kadhi that’s popular in the western Indian state of Gujarat. It’s made from yogurt, gram flour, and jaggery (a type of unrefined sugar). Gujarati kadhi is usually served with khichdi (a rice and lentil dish) or plain rice.

Rajasthani Kadhi

Rajasthani kadhi is a spicier version of kadhi that’s popular in the desert state of Rajasthan. It’s made from yogurt, gram flour, and a variety of spices, including red chili powder and garam masala. Rajasthani kadhi is usually served with steamed rice or bajra roti (a type of flatbread made from millet).

Kadhi Recipe

Now that you know a little bit about the history and types of kadhi, let’s dive into how to make it at home.

Here’s a simple recipe for Punjabi kadhi:

Ingredients:

●   1 cup yogurt

●   4 tablespoons gram flour (besan)

●   2 cups water

●   1 teaspoon turmeric

●   1 teaspoon cumin seeds

●   1 teaspoon coriander powder

●   1/2 teaspoon red chili powder

●   Salt to taste

●   2 tablespoons oil

●   1 teaspoon mustard seeds

●   2-3 dried red chilies

●   2-3 cloves of garlic, chopped

●   1 inch piece of ginger, grated

Directions:

1) In a mixing bowl, whisk together the yogurt, gram flour, water, turmeric, cumin seeds, coriander powder, red chili powder, asafoetida, and salt until smooth.

2) In a big pot, warm the oil over medium heat. Add the mustard seeds, cumin seeds, dried red chilies, garlic, and ginger. Cook for 2-3 minutes, or until the mustard seeds start to pop.

3) Pour the yogurt mixture into the pot and stir well. When the kadhi begins to thicken, bring to a boil, then lower the heat and simmer for 20 to 30 minutes, stirring now and then.

4) Serve hot with steamed rice or roti.

Kadhi Pakora Recipe

Ingredients:

For the Pakoras:

●   1 cup gram flour (besan)

●   1/4 teaspoon turmeric powder

●   1/4 teaspoon red chili powder

●   1/4 teaspoon cumin powder

●   1/4 teaspoon coriander powder

●   Salt to taste

●   Water, as needed

●   Oil, for deep frying

●   1 small onion, finely chopped

●   1 small potato, peeled and grated

●   1 green chili, finely chopped

●   1/2 teaspoon ginger paste

Directions:

1. In a mixing bowl, whisk together the gram flour, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Add water as needed to make a smooth, thick batter.
2. Add the onion, potato, green chili, and ginger paste to the batter and mix well.
3. Heat oil in a deep frying pan. Spoonfuls of the batter should be dropped into the heated oil and fried until golden. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
4. In a separate mixing bowl, whisk together the yogurt, gram flour, water, turmeric powder, cumin seeds, coriander powder, red chili powder, asafoetida, and salt until smooth.
5. In a big pot, warm the oil over medium heat. Add the curry leaves, mustard seeds, cumin seeds, and dried red chilies. Cook for 2-3 minutes, or until the mustard seeds start to pop.
6. Pour the yogurt mixture into the pot and stir well. When the kadhi begins to thicken, bring to a boil, then lower the heat and simmer for 20 to 30 minutes, stirring now and then.
7. Add the fried pakoras to the kadhi and simmer for an additional 5-10 minutes.
8. Serve hot with steamed rice or roti.

Health Benefits of Kadhi

In addition to being delicious, kadhi is also very healthy. Yogurt, the main ingredient in kadhi, is a good source of protein and calcium. It’s also full of probiotics, which can help improve digestion and boost the immune system. The spices in kadhi, such as turmeric, cumin, and coriander, have anti-inflammatory properties and can help reduce the risk of chronic diseases like heart disease and cancer.

Tips for Making Perfect Kadhi

Making kadhi can be a bit tricky, especially if you’re not used to working with yogurt.

Here are some tips to help you make perfect kadhi every time:

●   Use full-fat yogurt for a creamier texture.

●   Whisk the yogurt and gram flour together well to prevent lumps.

●   Cook the kadhi over low heat to prevent it from curdling.

●   Stir the kadhi occasionally to prevent it from sticking to the bottom of the pot.

●   Adjust the amount of spices to suit your taste.

Conclusion

Kadhi is a delicious and healthy Indian dish that’s easy to make at home. Whether you prefer Punjabi kadhi, Gujarati kadhi, or Rajasthani kadhi, there’s a kadhi recipe out there for everyone. Give it a try and see why this tangy yogurt-based dish has been a favorite in Indian households for centuries.

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