Curd is cooked with gram-flour & few spices which pairs well with hot steam rice. This is a popular combination in North-India where the gravy is little thicker.

From state to state the spices differ in making a bowl of kadhi. Unlike punjabi kadhi, no gram flour fritters are added to Rajasthani version of it.

I make it whenever i find sour-curd lying in my fridge. Many use dry-mango pieces to bring that sourness into fresh curd. They add dry-mango piece in the plain curd along with other spice powders and keep it aside for 15 to 20 minute. Discard the dry-mango piece before cooking that spiced curd.

 

I like the consistency of kadhi little thin. so i have used water according to that.

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Dahi Kadhi
Dahi Kadhi
Course side dish
Cuisine indian
Prep Time 2 minutes
Cook Time 5 minutes
Servings
Ingredients
Course side dish
Cuisine indian
Prep Time 2 minutes
Cook Time 5 minutes
Servings
Ingredients
Dahi Kadhi
Instructions
  1. In a bowl add curd ,water ,gram flour ,turmeric, salt,chili powder ,ginger and sugar. Whisk for a minute to make a smooth solution.
  2. In a pan heat ghee ,add asafoetida, red chili & mustard seed. Let it sputter.
  3. Reduce flame ,add curry leaves and slowly add the spiced curd solution. Cook at medium flame stirring continuously for 4 to 5 minute.
  4. Serve hot
Recipe Notes

 

 

 

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