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 | besan (gram flour) |
| 1 cup | water |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 2 tablespoons | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 2 pieces | dried red chilies |
| 8-10 leaves | curry leaves |
| 1 tablespoon | chopped coriander leaves |
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.