Haryanvi Kadhi
Veg
A thick, tangy yoghurt-besan kadhi tempered with mustard seeds, fenugreek, and dried red chillies — richer and more besan-heavy than North Indian kadhi, sometimes with pakode dropped in. The everyday Haryanvi lunch dish, eaten with rice and rotla.
Cuisines
Haryanvi
Best for
Lunch
Dinner
Build a full meal around Haryanvi 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 | Gram Flour |
|
2 cups | Yogurt |
|
3 cups | Water |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
2 tablespoons | Ghee |
|
1 teaspoon | Fenugreek Seed |
|
1 inch | Ginger , finely chopped |
|
2 cloves | Garlic , finely chopped |
|
2 | Green Chili , slit |
|
10 | Curry Leaf |
|
1 tablespoon | Cilantro , fresh, chopped |
Instructions
- 1 In a large bowl, whisk together besan, yogurt, water, turmeric powder, red chili powder, and salt until smooth and lump-free.
- 2 Heat mustard oil in a deep pan until it starts to smoke, then reduce the heat to medium.
- 3 Add cumin seeds, mustard seeds, and asafoetida to the oil and let them splutter.
- 4 Add fenugreek seeds, ginger, garlic, green chilies, and curry leaves. Sauté for a minute until the garlic turns golden brown.
- 5 Pour the besan-yogurt mixture into the pan, stirring continuously to avoid lumps.
- 6 Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
- 7 In a small pan, heat ghee and add it to the simmering kadhi for added flavor.
- 8 Garnish with fresh coriander before serving.
Tips
For a thicker consistency, simmer the kadhi for a longer time. Serve hot with steamed rice or roti.