Kadhi

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables and aromatics: thinly slice the onion, chop the spinach, grate the ginger, slit the green chili, and chop the coriander so everything is ready before you start cooking.

   80 g, thinly sliced onion80 g, roughly chopped spinach10 g, finely grated ginger1 small, slit lengthwise green chili2 tbsp, chopped fresh coriander
2. 2

   In a bowl, whisk the yogurt and chickpea flour until completely smooth with no lumps. Gradually whisk in the water, then add the turmeric powder and salt. A smooth mixture is essential; if besan lumps remain, they can be hard to dissolve once heated.

   300 g plain low-fat yogurt30 g chickpea flour (besan)450 ml water1/2 tsp turmeric powder3/4 tsp salt
3. 3

   Heat the oil in a saucepan over medium heat. Add the mustard seeds; when they begin to pop, add the cumin seeds, fenugreek seeds, dried red chili, and curry leaves. Fry for 15-20 seconds until fragrant, keeping the heat moderate so the spices do not burn.

   2 tsp neutral oil1/2 tsp mustard seeds1/2 tsp cumin seeds1/8 tsp fenugreek seeds1 dried red chili8 leaves curry leaves
4. 4

   Add the sliced onion, grated ginger, and green chili. Cook for 3-4 minutes, stirring often, until the onion softens and turns lightly translucent rather than deeply browned; this keeps the kadhi delicate and low in fat.

   80 g, thinly sliced onion10 g, finely grated ginger1 small, slit lengthwise green chili
5. 5

   Add the spinach and cook for 1 minute just until wilted.

   80 g, roughly chopped spinach
6. 6

   Lower the heat and give the yogurt-besan mixture another whisk, then pour it into the pan while stirring. Cook over medium-low heat for 10-12 minutes, stirring frequently, especially along the base and corners of the pan, until the kadhi gently simmers, thickens slightly, and loses the raw besan taste. Do not let it boil hard, or the yogurt may split.

   300 g plain low-fat yogurt30 g chickpea flour (besan)450 ml water1/2 tsp turmeric powder3/4 tsp salt
7. 7

   Turn off the heat and stir in the lemon juice. Taste and adjust salt if needed. Let the kadhi stand for 2 minutes so the flavors settle.

   1 tsp lemon juice
8. 8

   Serve hot, topped with fresh coriander. Spoon it into bowls as a light main dish or serve with steamed rice if desired.

   2 tbsp, chopped fresh coriander

Origin & History

Kadhi is a beloved family of yogurt-and-besan dishes prepared across India, with many regional variations in thickness, sourness, and tempering. Vegetable versions are common home-style adaptations, especially for quick everyday meals. This lighter kadhi keeps the core character of the dish while using minimal oil and simple vegetables.