Kadhi is a traditional Indian curry made with yogurt, gram flour (besan), and aromatic spices. Known for its rich, tangy flavor and creamy consistency, Kadhi is often served with steamed rice, jeera rice, or roti. Different regions of India have their own variations, but this comforting dish remains a favorite in many households.
Whisk together the curd, gram flour, turmeric powder, water, and salt until smooth.
Heat a pan and add a little oil or ghee. Add cumin seeds and dried red chilies for tempering.
Pour the yogurt and gram flour mixture into the pan and stir continuously to prevent lumps.
Bring the mixture to a gentle boil, then reduce the heat.
Simmer for 20–25 minutes, stirring occasionally until the Kadhi thickens.
Adjust the seasoning if needed and cook for another 2–3 minutes.
Serve hot with steamed rice, jeera rice, or chapati.
2 cups sour curd (yogurt)
3 tablespoons gram flour (besan)
2 cups water
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 dried red chilies
Salt to taste
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