Massey's Kadhi

    50 mins

    Kadhi has been a favorite dish among all family members. So here's the recipe of our favorite dish.


    Gujarat, India
    1 person made this

    Serves: 2 

    • 2 cups Curd
    • 2 tablespoon and 3 tablespoon Gram Flour/Besan
    • 1/2 tspn and 1/2 tspn Red Chilli Powder
    • 1/4 tspn Turmeric Powder/Haldi
    • 2 pinches and 1 pinch Asafoetida/Hing
    • Salt to taste
    • 1 tspn Mustard Seeds
    • 1/2 tspn Fenugreek Seeds
    • 2 and 1 Medium sized onions
    • 8 to 10 Kari Patta
    • 2 1/2 cups Water
    • 1 Green Chilli finely chopped
    • 2 tblspn Oil

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In order to make kadhi, first make a mixture by adding 2 cups of water to 2 cups of curd. Mix red chilli powder, turmeric powder, hing and salt to taste. Heat oil in a thick bottomed pan. Add mustard seeds, allow it to splutter. Then add fenugreek seeds and saute for a minute. Now add finely sliced onions and kari patta, saute till it turns golden brown. Add the mixture to it and check for it's consistency. You may add water, if required. Cook on a medium flame and check when it's done.
    2. For pakoda: To gram flour add finely chopped onion and green chillies. Now add red chilli powder, hing and salt to taste. Make a paste by adding water to it and make pakoras. Add pakoras to the curry.


    To make tasty kadhi, use sour curd.

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