Smooth and Delicious Kadhi Recipe

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Unlock the secret to incredibly smooth and flavourful Kadhi! Forget grainy textures and bland tastes. This step-by-step guide reveals the crucial first step for a lump-free base – a simple whisking technique you can’t skip. Discover the precise moment to add fragrant curry leaves and garlic for maximum aroma. Wondering when the magic happens? It’s in the careful sauteing and the slow simmer that melds all the flavours. If you miss just one instruction, your Kadhi might not reach its full potential. Eager to taste the authentic, perfectly thickened result? Dive in now!

Also Read – Vegetables Kadhi Recipe | Veg Kadhi Recipe

Ingredients:
  • 500 ml Taak / Chhas / Buttermilk (made from yogurt)
  • 2 tbsp Besan / Gram Flour
  • 2,1/2 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 7-8 Garlic Cloves
  • 1/2 tsp Fenugreek Seeds
  • 1 tbsp (Ginger, Green Chilli) Paste
  • A Pinch of Hing / Asafetida
  • 1/4 tsp Turmeric Powder
  • Water
  • Salt to taste
  • 1 tsp Sugar (or jaggery)
  • Coriander Leaves

Also Read – Homemade Buttermilk Kadhi Recipe | Kadhi Recipe

Instructions:
  1. In a bowl, add the buttermilk and gram flour. Whisk well to ensure there are no lumps.
  2. Heat ghee in a kadai.
  3. Once the ghee is hot, add mustard seeds and cumin seeds.
  4. When the mustard seeds splutter, add curry leaves and crushed garlic cloves.
  5. Saute the garlic until it slightly changes colour.
  6. Add fenugreek seeds, mix well and add ginger-green chilli paste. Saute for about a minute.
  7. Add asafoetida and turmeric powder. Mix well.
  8. Pour in the buttermilk and gram flour mixture.
  9. Add water according to your desired consistency.
  10. Add salt and sugar (or jaggery). Mix well.
  11. Cook on medium heat, stirring continuously until the Kadhi comes to a boil. Stirring prevents it from curdling.
  12. Once it starts boiling, reduce the heat to low and let it simmer for some time, stirring occasionally. Add coriander leaves.
  13. The Kadhi is ready when it reaches your desired consistency.
  14. Serve hot with rice, nachni bhakri, or jowar bhakri.

Smooth and Delicious Kadhi Recipe

Shubham Nimbalkar
Unlock the secret to incredibly smooth and flavourful Kadhi! Forget grainy textures and bland tastes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

  • 500 ml Taak / Chhas / Buttermilk (made from yogurt)
  • 2 tbsp Besan / Gram Flour
  • 2,1/2 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 7-8 Garlic Cloves
  • 1/2 tsp Fenugreek Seeds
  • 1 tbsp Ginger, Green Chilli Paste
  • A Pinch of Hing / Asafetida
  • 1/4 tsp Turmeric Powder
  • Water
  • Salt to taste
  • 1 tsp Sugar (or jaggery)
  • Coriander Leaves

Instructions
 

  • In a bowl, add the buttermilk and gram flour. Whisk well to ensure there are no lumps.
  • Heat ghee in a kadai.
  • Once the ghee is hot, add mustard seeds and cumin seeds.
  • When the mustard seeds splutter, add curry leaves and crushed garlic cloves.
  • Saute the garlic until it slightly changes colour.
  • Add fenugreek seeds, mix well and add ginger-green chilli paste. Saute for about a minute.
  • Add asafoetida and turmeric powder. Mix well.
  • Pour in the buttermilk and gram flour mixture.
  • Add water according to your desired consistency.
  • Add salt and sugar (or jaggery). Mix well.
  • Cook on medium heat, stirring continuously until the Kadhi comes to a boil. Stirring prevents it from curdling.
  • Once it starts boiling, reduce the heat to low and let it simmer for some time, stirring occasionally. Add coriander leaves.
  • The Kadhi is ready when it reaches your desired consistency.
  • Serve hot with rice, nachni bhakri, or jowar bhakri.

Video

Keyword indian cuisine

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