I made this a couple of days ago when it was kind of gloomy outside.  Kadhi is one of the Indian foods I remember liking ever since I was a little kid.  It’s my favorite thing to eat with rice, especially in cold weather.  There are fancier variations of this (for example, putting okra in it), but I always default to the original one.  Also, in my opinion, the more sour the yogurt the better.  I’ve also tried this with ready-made buttermilk from the store (replace for the yogurt and water), and it tastes good with that too.


1 tbsp gram flour (besan)
1 cups yogurt
1.5 cups water
1/4 tsp salt
1/4 tsp red chili powder (optional)
1 green chili, cut into slivers (optional)
1 tsp ginger, grated
2 curry leaves
1/2 inch stick of cinnamon
2 cloves
1 tsp ghee (clarified butter) or oil
1/4 tsp cumin seeds
1/4 tsp black mustard seeds
a pinch asafoetida powder
1 tbsp cilantro, chopped


1.  Mix the gram flour with the yogurt until all of the lumps are gone (I do this by adding a little yogurt at a time).  Add the water, salt, red chili powder, green chili, ginger, curry leaves, cinnamon stick, and cloves.  Mix well.

2.  Bring to a boil, then turn the heat down and simmer for 10 mins (be careful, if the heat is too high, it will boil over).

3.  In a separate small pan, heat the ghee/oil until hot.  Add the cumin, mustard seeds, and asafoetida and fry for ~1 min (until the mustard seeds start to pop).

4.  Add this to the kadhi and boil for another 5 min.

5.  Sprinkle the cilantro on top and serve hot.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s