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August 9, 2019

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Kadhi (Yogurt Based Curry)

September 27, 2018

Kadhi or Karhi is a spiced curry that is thickened by using chickpea flour, and yogurt is added to give it a slight creamy/tangy taste to offset the beautiful aromatic spices. A staple during the cold months. Enjoyed as soup or with a side of rice, this is definitely a hug in a bowl, comfort meal. 

 

This yogurt based curry is made several ways. As I mentioned, enjoyed plain like soup or you can add a textural element by adding chicken, pakora fritters or veggies of choice. 

 

Here's my take on a childhood favorite, and one my boys absolutely love! 

 

 

 

Ingredients: 

1 tbsp oil
1 tbsp cumin seeds
1 tsp mustard seeds (rye)
8 to 10 curry leaves (kari pata)
2 tbsp garlic ginger paste
1/4 tsp turmeric
1/2 tsp re chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
2 tbsp fried onion
Salt (to taste, about 1 tsp or more)

  • In a pot heat oil and add your cumin seeds, mustard seeds, and curry leaves.

  • Once they crackle add your garlic ginger paste and stir until fragrant.

  • Now mix in the rest of the spices and fried onion until fragrant and sizzling.

 

 


Separately Blend:
1 large tomato
1 cup yogurt
4 tbsp chickpea flour (besan aata)
2 sm green chilies
3 cups water
1 tsp turmeric powder

  • Add the blended mixture to your bloomed, sizzling spices and give it a mix.

  • Stir continuously until thickened and comes to a low boil.

  • DO NOT leave unattended or it will curdle.

  • Once at a low boil and thickened, taste and adjust your salt as needed, then let simmer on low heat uncovered for 10 to 15 minutes. 

 

 


Optional Spiced Oil (Beghaar):

1 tbsp fried onion

1/2 tsp mustard seeds

2 whole red chilies 

1 to 2 tbsp oil

2 to 3 curry leaves

 

  • Heat your oil and spices until they start to bloom and bubble, then pour over your cooked Kadhi.

  • Mix, cover and let your Kadhi steam through for an additional 5 minutes before serving. 

  • Serve as soup or with a side of long grain rice. 

 

**NOTES:

  • If you'd like to add chicken, add 1 lb. (bone in or boneless) chicken right before you add the separately blended mixture. Cook the chicken in the spices until tender and cooked through. Then pour in the blended mixture and continue with the steps. 

 

  • If adding Pakora Fritters (get the recipe here), add them at the end when you add the Spiced Oil Beghaar. Drop the cooked fritters in, pour the spiced oil, give it a mix gently and let it steam for 5 minutes. Your Kadhi will instantly go from creamy soup to creamy dumpling soup as the curry soaks up the fritter. 

 

  • Here's how I bulk fry and store my Fried Onions. It's my #2 in my Meal Prep Guide and one that is a staple in in the South Asian Cuisine. 

 

  • Curry Leaves are NOT the same thing as Bay Leaf. You can find them fresh in the produce section at your local Indian/ Pakistani/ Bangladeshi grocery store. They may be omitted if you can't find them, but if you can get your hands on some, they leave the most aromatic fragrance to your curry and just takes it up a notch. Dry the extra leaves on a paper towel and store them in an airtight container once dried in your spice cabinet. Use in curries or veggies. 

 

  • You may adjust the green chilies according to your spice level especially for children. I usually omit 1 green chili to make it slightly mild for our taste buds. In this recipe I like to use the small indian green chili but a good alternative is also serrano chili pepper. 

 

 

 

 

 

 

 

 

 

 

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