Mithila Kadhi
Veg
Thin, tangy yogurt-besan kadhi with a mustard oil tempering of dried red chillies and fenugreek — lighter and more pourable than Punjabi kadhi, served over rice.
Cuisines
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | yogurt |
| 2 tablespoons | besan (gram flour) |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 1 | green chili, chopped |
| 1 teaspoon | ginger paste |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 6-8 | curry leaves |
| 2 tablespoons | oil |
| — | salt to taste |
| 1 tablespoon | fresh coriander, chopped |
Instructions
- 1 In a bowl, whisk together the yogurt, besan, and water until smooth.
- 2 Add turmeric powder, chopped green chili, ginger paste, and salt to the yogurt mixture and mix well.
- 3 Heat oil in a pan over medium heat.
- 4 Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 5 Add asafoetida and curry leaves to the pan and sauté for a few seconds.
- 6 Pour the yogurt mixture into the pan and stir continuously to avoid curdling.
- 7 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
- 8 Once the kadhi thickens to your desired consistency, remove from heat.
- 9 Garnish with fresh coriander before serving.
Tips
For a richer flavor, you can add a pinch of sugar to balance the tanginess of the yogurt.