How to Make Kadhi (Traditional & Healthy Version)
Kadhi is a classic Indian yogurt-based curry, beloved across the country for its tangy flavor and comforting aroma. Originating from the heart of North India, especially Punjab, Gujarat, and Rajasthan, Kadhi has found its way into kitchens throughout the nation with delightful regional twists. Made with dahi (curd) and besan (gram flour), it is gently simmered with warming spices like haldi (turmeric), jeera (cumin), and curry leaves, creating a luscious, creamy texture that pairs perfectly with steamed rice or bajra roti. Kadhi holds a special place in Indian culinary traditions, often prepared for lunch during festivals, family gatherings, or as wholesome weekday comfort food. Its light yet satisfying quality makes it a cherished dish during the summer months, especially when the body craves cooling and nourishing meals. The combination of simple ingredients and aromatic tadka (tempering) transforms everyday staples into a delightful, nutrient-rich curry. Whether enjoyed in a Rajasthani, Punjabi, or Gujarati avatar, Kadhi epitomizes the essence of Indian home-style cooking: nourishing, flavorful, and steeped in tradition.
Ingredients
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, whisk dahi (curd) until smooth. Add besan, haldi, and salt. Gradually add water, whisking continuously to ensure there are no lumps.
Step 2 · Heat oil or ghee in a kadhai (deep pan) on medium flame
Heat oil or ghee in a kadhai (deep pan) on medium flame. Add jeera, sarson, and hing. Once they splutter, add chopped green chili, grated ginger, and curry leaves. Sauté for a minute until aromatic.
Step 3 · Pour the besan-curd mixture into the kadhai
Pour the besan-curd mixture into the kadhai, stirring continuously to prevent curdling. Increase heat and bring to a gentle boil.
Step 4 · Reduce flame to low
Reduce flame to low. Simmer the kadhi for 12-15 minutes, stirring occasionally until it thickens and the raw taste of besan disappears.
Step 5 · Check seasoning and adjust salt as needed
Check seasoning and adjust salt as needed. Turn off the flame. Garnish with fresh coriander leaves.
Step 6 · Serve hot with steamed rice or bajra roti for a wholesome lunch
Serve hot with steamed rice or bajra roti for a wholesome lunch.
Why this recipe is healthy
This kadhi recipe uses low-fat dahi and very little oil, making it a light yet satisfying meal option. The absence of pakoras significantly cuts down on calories and fat, while besan adds plant-based protein and dietary fiber. The dish is naturally gluten-free (if hing is avoided) and can easily be adapted for vegan diets. Perfect for weight management and a heart-healthy vegetarian diet, kadhi is both nourishing and delicious.
A note on tradition
Kadhi is a quintessential part of Indian thali, often featured in festive meals like Holi and Diwali as well as regular lunches, especially in Punjab, Gujarat, and Rajasthan. Each region offers its own twist—Gujaratis add jaggery for sweetness, while Rajasthanis enjoy it with pakodis. Kadhi is considered a cooling dish, making it popular during the summer and fasting periods. Its simplicity and versatility have made it an enduring favorite in Indian households.