indiankadhiyogurtlowfatvegetarianquickstovetop

Kadhi

Name: Kadhi
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 300 g plain low-fat yogurt; 30 g chickpea flour (besan); 450 ml water; 1/2 tsp turmeric powder; 3/4 tsp salt; 80 g, thinly sliced onion; 80 g, roughly chopped spinach; 2 tsp neutral oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/8 tsp fenugreek seeds; 1 dried red chili; 8 leaves curry leaves; 10 g, finely grated ginger; 1 small, slit lengthwise green chili; 2 tbsp, chopped fresh coriander; 1 tsp lemon juice

This kadhi is tangy, silky, and gently spiced, with the nutty body of chickpea flour and the aroma of a classic tempering of mustard, cumin, and curry leaves. Soft onion and spinach make it satisfying while keeping it light enough for a quick low-fat meal.

30 min

2 servings

156 kcal

Indian

Ingredients

Kadhi base

300 gplain low-fat yogurt
30 gchickpea flour (besan)
450 mlwater
1/2 tspturmeric powder
3/4 tspsalt

Vegetables

80 g, thinly slicedonion
80 g, roughly choppedspinach

Tempering

2 tspneutral oil
1/2 tspmustard seeds
1/2 tspcumin seeds
1/8 tspfenugreek seeds
1dried red chili
8 leavescurry leaves
10 g, finely gratedginger
1 small, slit lengthwisegreen chili

To finish

2 tbsp, choppedfresh coriander
1 tsplemon juice

Instructions

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.
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.
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.
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.
5
Add the spinach and cook for 1 minute just until wilted.
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.
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.
8
Serve hot, topped with fresh coriander. Spoon it into bowls as a light main dish or serve with steamed rice if desired.

Nutrition per serving

156 kcal

Calories

Protein

17g

Carbs

Fat

Fiber

Notes

•Keep the heat gentle once the yogurt mixture is added; a rapid boil can cause splitting.
•Whisking the besan thoroughly before heating is the key beginner technique for a smooth kadhi.
•If you prefer a thinner kadhi, add 50-75 ml extra hot water near the end and simmer briefly.
•For an even milder low-fat version, remove the green chili before serving.

Background

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.

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