Banarasi Kadhi
Veg
Yogurt and gram flour curry cooked with pakori fritters and tempered with dried red chillies, curry leaves, and mustard seeds — the Banarasi version is thinner and more sour than the Punjabi style.
Cuisines
Banarasi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Yogurt |
|
3 tablespoons | Gram Flour |
|
1 cup | Water |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
2 tablespoons | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
2 pieces | Red Chili , dried |
|
8-10 leaves | Curry Leaf |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 In a bowl, whisk together yogurt, besan, water, turmeric powder, red chili powder, and salt until smooth and lump-free.
- 2 Heat ghee in a pan over medium heat. Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
- 4 Pour the yogurt mixture into the pan and stir continuously to avoid curdling.
- 5 Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- 6 Once the kadhi thickens to your desired consistency, remove it from heat.
- 7 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of sugar to balance the tanginess of the yogurt.