Brij Kadhi
Veg
A sattvic yoghurt-besan kadhi made without onion or garlic — tempered generously with asafoetida, mustard seeds, and dried red chillies. Tangier and thinner than Gujarati kadhi, it relies on hing for its aromatic base instead of the usual allium foundation.
Cuisines
Brij
Best for
Lunch
Dinner
Build a full meal around Brij Kadhi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Yogurt |
|
2 tablespoons | Gram Flour |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
2 tablespoons | Ghee |
|
1 cup | Water |
|
1 pinch | Salt , to taste |
|
1 handful | Curry Leaf |
|
2 pieces | Chili , dry red |
Instructions
- 1 In a bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, coriander powder, and salt. Add water gradually to form a smooth mixture.
- 2 Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and asafoetida, and let them splutter.
- 3 Add curry leaves and dry red chilies to the pan, sauté for a few seconds until fragrant.
- 4 Pour the yogurt mixture into the pan, stirring continuously to prevent lumps.
- 5 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
- 6 Adjust the consistency by adding more water if needed, and check seasoning before serving.
Tips
For a richer flavor, you can add a pinch of fenugreek seeds along with the other spices.