Total Time
40mins
Prep 10 mins
Cook 30 mins

Kadhi is usually made with pakodis (dumplings) in it but I just tried this out because I was too lazy to make pakodis and the dish turned out to be a super hit!!

Ingredients Nutrition

Directions

  1. Whisk yogurt well with besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder,red chilli powder, salt, crushed green chili, garlic and ginger and three cups of water and whisk again.
  2. Heat oil in a kadai. Add fenugreek seeds, cumin seeds, and red chillies. Stir for a few seconds. Add yogurt mixture. Add the curry leaves and bring to a boil stirring continuously and simmer on low heat for about fifteen minutes.
  3. Add 1 CUP BOONDI and continue to simmer for four to five minutes till the consistency is saucy-not too thick and not too runny.
  4. Garnish with coriander leaves and serve hot with steamed rice.

Reviews

(2)
Most Helpful

What a lovely surprise this was! I admit, it was the first time I've used that much yogurt in any dish that wasn't raita, which is strange since my local Indian lunch counter offers the most delicious yogurt curry that I never fail to order. I think I need to expand my culinary horizons. But I digress! This had a great balance of flavors that went well with basmati, an additional dal, a chole curry and papads. The curry leaves took it over the top for me. Thank you for this keeper, Udita, and all your help in zmail! Made for Fall 2008 PAC.

Sandi (From CA) September 18, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a