Kadhi needs no introduction to Indian people. To every Indian this immediately gives the imagination of "Kadhi-Chawal" which is how it is eaten most often. It is popular across India. Different regions make it differently. Some make it thick, some thin. Some use Kadhi Patta, some use Dhaniya leaves.

Making it is very easy. I make it whenever I am too lazy to make anything else. There are many kinds of Kadhi - Boondi Kadhi, Pakora Kadhi, Alu Kadhi, Palak Kadhi, Vegetable Kadhi etc. In all these, the base Kadhi which is made of sour dahi (sour yoghurt) is the same. This can be eaten as is too. To this you can add boondi or pakora or alu etc.


Preparation Time: 5-30 min - depending on type of Kadhi
Cooking Time: 5-10 min
Serves: 3-4


For Kadhi
3 cups sour curd / yoghurt
1 cup water
2 tblsp besan / gram flour
1/2 tsp turmeric
1 tblsp Garlic - optional - I like the flavor of Garlic
1 tsp oil
1 tsp Rai / mustard seeds
1 tsp jeera / cumin seeds
1 tsp Red Chilli powder or 1-2 whole Red chillies


1 1/2 cup Boondi

or Pakora

or 1 1/2 cup spinach

or 3-4 potatoes

or 2-3 cups mixed vegetables(potato, tomato, broccoli, cauliflower etc)


  1. Beat curd/yoghurt, besan, turmeric, garlic and 1 cup water with a whisk/spoon till there are no lumps.
  2. Heat oil in a pan and add rai and jeera. Let it splutter for a min. To this add red chilli (powder or whole). Add the curd mixture and more water depending on the consistency you like. Let it boil for sometime - about 7-8 min.
  3. This is the base Kadhi.
  4. To this one of the following needs to be added.
Boondi Kadhi

Heat a little water in a pan and add 1 1/2 cups boondi to the hot water. Leave it for 1-2 min, drain and add to Kadhi.

Pakora Kadhi

Mix together 1 1/2 cup besan/gram flour, salt to taste, 1/2 tsp red chilli powder and 1/4 tsp Baking Soda into a smooth thick paste. Heat oil for deep frying in a pan and make small pakoras. To make pakoras, drop 1 tsp of besan paste into the pan. If the pakoras get tails, just break the tails once you take them out. Add these pakoras to the Kadhi.

Palak / Spinach Kadhi

Remove stems from a bunch of spinach, chop coarsly, put in boiling water for 2-3 min and add to Kadhi. I use 1 cup frozen Spinach as is.

Alu / Potato Kadhi

Boil 3-4 potatoes, peel and cut into bite size pieces. Add to Kadhi.

Vegetable Kadhi

Boil 2 potatoes and 1/2 broccoli. Cut into bite-size pieces. Chop 1 large tomato into bite-size pieces. Add this to the Kadhi. Adjust salt.


  • To Kadhi, you can also add Kadhi patta or dhaniya/cilantro leaves if you like.
  • While making pakoras, you can add onions and diced potatoes to the besan mixture.
  • I usually serve Potato and Vegetable Kadhi with rotis and the rest with rice.
  • When serving Kadhi with Rice, serve Papad along with it.


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