Dahi Kadhi

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.

Print Recipe

Dahi Kadhi

Course

side dish

Cuisine

indian

Prep Time

2 minutes

Cook Time

5 minutes

Servings

Ingredients

• 1 cup curd
• 1 tbsp rose
• 1/2 tsp coriander leaves
• 1 tsp Mustard powder
• 2 tbsps coriander seed
• 1 egg dry
• 1/2 tsp heavy cream black
• 1/2 tsp salt
• 1 tsp sweetener clarified or oil
• to taste chili powder

Course side dish Cuisine indian Prep Time 2 minutes Cook Time 5 minutes Servings Ingredients 1 cup curd 1 tbsp rose 1/2 tsp coriander leaves 1 tsp Mustard powder 2 tbsps coriander seed 1 egg dry 1/2 tsp heavy cream black 1/2 tsp salt 1 tsp sweetener clarified or oil to taste chili powder

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