Dahi Kadhi Recipe: A Comforting Indian Classic

By Author: Liana
Total Articles: 4
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if you’re looking to add even more texture and flavor, you can take it up a notch by making Dahi Pakoda Kadhi, a variation that includes crispy pakoras soaked in the delicious kadhi.
Using the right ingredients and spices is key to getting that authentic taste, and that’s where Mala Flavors can help. With high-quality spices and blends, you can recreate the perfect kadhi in the comfort of your own kitchen.
Ingredients for Dahi Ki Kadhi:

1 cup yogurt (dahi)
2 tbsp gram flour (besan)
2 cups water
1 tsp mustard seeds
1 tsp cumin seeds
2 dried red chilies
A pinch of asafoetida (hing)
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 tbsp ghee or oil
A handful of curry leaves

For the Pakoras (if making Dahi Pakoda Kadhi):

1 cup gram flour (besan)
1/2 tsp turmeric powder
1/2 tsp cumin seeds
Salt to taste
Water (to make batter)
Oil for frying

Instructions:
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... 1. Prepare the Yogurt Mixture: Start by whisking together the yogurt, gram flour (besan), turmeric powder, red chili powder, and salt. Slowly add water to this mixture and whisk until smooth and lump-free.
2. Cook the Kadhi: In a large pan, heat ghee or oil. Add mustard seeds, cumin seeds, dried red chilies, and a pinch of asafoetida. Once the seeds start to crackle, toss in the curry leaves for that extra burst of flavor. Slowly pour in the yogurt mixture, stirring continuously to avoid curdling. Let the kadhi simmer on low heat for about 20-25 minutes, stirring occasionally.
3. Make the Pakoras (Optional for Dahi Pakoda Kadhi): For Dahi Pakoda Kadhi, prepare a batter by mixing gram flour, turmeric, cumin seeds, and salt with enough water to form a smooth, thick paste. Heat oil in a frying pan and drop small spoonfuls of batter into the hot oil. Fry until golden and crispy. Once ready, set the pakoras aside.
4. Combine the Kadhi and Pakoras: If you’ve made pakoras, add them to the kadhi right before serving. This allows the pakoras to soak up the flavors while still retaining some texture.
5. Garnish and Serve: Garnish with freshly chopped coriander and a final tempering of ghee, cumin seeds, and red chili powder if desired. Serve the kadhi hot with steamed rice or roti for a satisfying meal.

The beauty of this recipe lies in its versatility. Whether you prefer the simplicity of Dahi Ki Kadhi or the indulgence of Dahi Pakoda Kadhi, the dish never fails to deliver on flavor. And with Mala Flavors recipes, you can ensure that every bite is packed with authentic taste.
So, next time you’re in the mood for something warm and comforting, give this Dahi Kadhi recipe a try. It’s sure to become a favorite at your dinner table!