Nagpuri Kadhi
Veg
Contains dairy
A tangy yogurt-based curry with gram flour dumplings, seasoned with mustard seeds and curry leaves, offering a soothing complement to spicy mains.
Cuisines
Nagpuri
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | yogurt |
| 2 tablespoons | gram flour (besan) |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 pinch | asafoetida (hing) |
| 10 | curry leaves |
| 2 tablespoons | oil |
| 2 tablespoons | chopped coriander leaves |
| 1 | green chili, slit |
| 1 | salt to taste |
Instructions
- 1 In a bowl, whisk together yogurt, gram flour, water, turmeric powder, red chili powder, and salt until smooth.
- 2 Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter.
- 3 Add asafoetida, curry leaves, and green chili to the pan. Sauté for a few seconds.
- 4 Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
- 5 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
- 6 Once the kadhi thickens to your desired consistency, remove 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.