Himachali Kadhi
Veg
A thick, tangy yoghurt and besan gravy simmered with mustard seeds, dried red chillies, and curry leaves, with soft besan pakoras added at the end — the Himachali kadhi is less sweet than the Punjabi version and more sour, reflecting the mountain preference for sharp, acidic flavours at altitude.
Cuisines
Haryanvi
Himachali
Kumaoni
Best for
Lunch
Dinner
Build a full meal around Himachali Kadhi
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 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 tablespoon | Ginger , finely chopped |
|
2 cloves | Garlic , finely chopped |
|
2 whole | Green Chili , slit |
|
to taste | Salt |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 In a mixing bowl, whisk together the yogurt, gram flour, turmeric powder, red chili powder, coriander powder, and salt with one cup of water until smooth and lump-free.
- 2 Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.
- 3 Add the chopped ginger, garlic, and slit green chilies to the pan. Sauté until the garlic is golden brown.
- 4 Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
- 5 Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, stirring occasionally.
- 6 Once the kadhi thickens to your desired consistency, remove it from the heat.
- 7 Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Tips
For a richer flavor, you can add a pinch of fenugreek seeds along with the cumin and mustard seeds.