Kadhi is a traditional North Indian dish made with gram flour (besan) and yogurt, simmered together into a smooth, tangy, and lightly spiced curry. Often paired with pakoras (fritters), steamed rice, or roti, it is a staple comfort food across Indian households. Depending on the region, Kadhi comes in many variations—Punjabi Kadhi with crispy pakoras, Gujarati Kadhi with a slightly sweet flavor, or Rajasthani Kadhi with robust spices.
What makes Kadhi special is its perfect balance of tang from yogurt, earthy depth from gram flour, and aroma from spices like cumin, mustard seeds, and fenugreek. Slow simmering develops a creamy texture, while tempering with curry leaves, dried red chilies, and ghee adds richness and fragrance.
Nutritionally, Kadhi is wholesome and light. It provides protein from gram flour and probiotics from yogurt, making it easy to digest and nourishing. It is low in fat yet satisfying, making it a healthy addition to everyday meals.
Kadhi is not just food—it is nostalgia. It evokes memories of homely meals, monsoon afternoons with hot kadhi-chawal, and festive thalis where it appears as a humble yet essential dish. Its versatility allows countless regional adaptations, from sweet-and-sour Gujarati Kadhi to spicy Punjabi Kadhi, each carrying the essence of local culture.
Kadhi is a traditional North Indian dish made by simmering gram flour (besan) and yogurt into a smooth, tangy, and mildly spiced curry. It is often paired with pakoras (crispy fritters), steamed rice, or rotis, making it a staple in Indian households. Despite its simplicity, Kadhi holds a special place in regional cuisines across India, with variations that reflect local tastes and traditions—Punjabi Kadhi is thick and robust, usually served with crunchy pakoras; Gujarati Kadhi is lighter with a touch of sweetness; Rajasthani Kadhi is boldly spiced, while other regions adapt it with local ingredients and flavors.
The charm of Kadhi lies in its perfect harmony of flavors. Yogurt lends tanginess, gram flour provides body, and spices such as cumin, mustard seeds, fenugreek, and turmeric bring warmth and depth. Slow simmering ensures the curry develops a silky, creamy texture, while the final tempering—often of curry leaves, dried red chilies, garlic, and ghee—infuses richness and aroma that elevate this humble dish into a comforting delicacy.
Nutritionally, Kadhi is light yet wholesome. Gram flour contributes protein and dietary fiber, while yogurt provides probiotics that aid digestion and gut health. It is naturally low in fat but still filling, making it an excellent addition to everyday meals. When paired with rice, Kadhi becomes a complete, balanced dish that is both satisfying and nourishing.
Beyond nutrition, Kadhi carries emotional value. It is food that embodies comfort and nostalgia, often reminding people of homely meals, rainy afternoons with steaming kadhi-chawal, or festive thalis where it appears as a simple yet indispensable part of the spread. Its adaptability across regions and occasions highlights its timelessness, making Kadhi not just a dish but an enduring cultural symbol of warmth, simplicity, and tradition.
What is Kadhi?
Kadhi is a yogurt-based curry thickened with gram flour (besan), flavored with spices, and slow-cooked to achieve a smooth, creamy consistency. Typically paired with rice, it is one of the most comforting dishes in North Indian cuisine.
Unlike heavier curries made with cream or cashews, Kadhi is light, tangy, and nourishing. It can be plain or enriched with crispy pakoras, vegetables, or leafy greens. While Gujarati Kadhi is slightly sweetened with jaggery or sugar, Punjabi Kadhi is robust with pakoras and spices, and Rajasthani Kadhi highlights rustic flavors with dried red chilies and ghee.
The dish’s appeal lies in its simplicity—basic pantry ingredients transform into a soulful curry that satisfies both palate and body.
Kadhi is a traditional yogurt-based curry thickened with gram flour (besan) and gently simmered until smooth, tangy, and aromatic. It is a staple across North Indian households, cherished for its light yet satisfying character. Typically paired with steamed rice, known as “kadhi-chawal,” this dish epitomizes comfort food—simple, wholesome, and deeply rooted in tradition.
The base of kadhi combines yogurt with gram flour, whisked to prevent lumps, then slow-cooked with turmeric, ginger, garlic, and spices. Unlike heavier curries enriched with cream or nuts, kadhi is naturally light and digestible, making it ideal for daily meals. Its tangy flavor comes from yogurt, while tempering with mustard seeds, cumin, fenugreek, curry leaves, and dried red chilies infuses layers of fragrance and depth. A final drizzle of ghee adds richness, enhancing the overall taste.
What makes kadhi versatile is its regional diversity. Gujarati Kadhi is thinner, subtly sweetened with jaggery or sugar, and lightly spiced. Punjabi Kadhi is heartier, often thick and packed with pakoras (gram flour fritters) that soak up the curry. Rajasthani Kadhi emphasizes bold, rustic flavors with smoky red chilies and a ghee-laden tempering. Across regions, variations may include the addition of vegetables, leafy greens, or even spices like asafoetida for complexity.
Beyond taste, kadhi is valued for its nutritional benefits. Gram flour provides protein and fiber, while yogurt contributes probiotics that promote digestion. This balance makes it nourishing yet easy on the stomach.
At its core, kadhi’s charm lies in its simplicity. Everyday ingredients—yogurt, besan, and spices—come together to create a dish that is soulful and satisfying. Whether served plain or with pakoras, its humble essence continues to comfort families across generations, embodying the warmth of Indian home cooking.
History & Cultural Roots
Kadhi has deep roots in North Indian and Western Indian cuisines. Its origin is linked to the practice of using yogurt that turned slightly sour after fermentation. Instead of discarding it, home cooks blended it with gram flour, spices, and water, simmering it into a tangy, wholesome curry.
In Punjab, Kadhi evolved into a richer dish with pakoras added for heartiness. In Gujarat, where sweet-sour flavors dominate, sugar or jaggery is included. Rajasthan uses strong spices and tempering with ghee to enhance the dish’s depth, reflecting the region’s bold food culture.
Over generations, Kadhi became a symbol of comfort food, often associated with family meals, festivals, and cultural rituals. Today, it remains a beloved dish across India, cherished for its homeliness, adaptability, and ability to turn simple ingredients into something soul-satisfying.
Kadhi has a long-standing place in Indian culinary traditions, especially in North and Western India, where it emerged as a creative way to utilize yogurt that had turned slightly sour through natural fermentation. Instead of wasting this ingredient, home cooks whisked it with gram flour, water, and spices, then simmered it into a tangy, nourishing curry. This practice not only minimized food waste but also reflected the resourcefulness of Indian kitchens in transforming humble ingredients into wholesome meals.
Over time, kadhi developed into distinct regional versions. In Punjab, where meals are hearty and robust, kadhi evolved into Punjabi Kadhi Pakora, enriched with spiced fritters that soak up the curry, making it both filling and flavorful. In Gujarat, known for its sweet-and-sour flavor profile, jaggery or sugar was added to balance the tang of yogurt, giving rise to Gujarati Kadhi, a lighter, slightly sweet version often served with khichdi. Rajasthan, with its bold and rustic food culture, emphasized strong tempering in ghee, dried red chilies, and spices, creating Rajasthani Kadhi, known for its fiery taste and comforting richness.
Beyond its culinary diversity, kadhi became a symbol of everyday comfort. It was often prepared for family lunches, especially as kadhi-chawal, evoking memories of homely, simple meals that were both filling and easy to digest. Festivals and cultural rituals, too, featured kadhi as part of larger thalis, where its tangy flavors balanced heavier dishes.
Today, kadhi remains an integral dish across Indian homes and restaurants, admired for its adaptability and soul-soothing qualities. Whether light and sweet in Gujarat, robust in Punjab, or spicy in Rajasthan, it embodies regional identity while uniting families through its universal appeal. Its enduring presence highlights how simple, accessible ingredients can create a timeless dish of comfort and tradition.
Ingredients – Kadhi
The beauty of Kadhi lies in its simplicity, relying on everyday ingredients:
- Yogurt (Curd): Provides tang, creaminess, and probiotics. Slightly sour curd works best.
- Gram Flour (Besan): Thickens the curry, adds nutty flavor, and supplies protein.
- Spices & Aromatics: Turmeric for color, ginger and green chilies for heat, asafoetida for digestion, and red chili powder for warmth.
- Tempering: Mustard seeds, cumin seeds, fenugreek seeds, curry leaves, dried red chilies, and ghee or oil infuse the dish with aroma and depth.
- Pakoras (optional): Gram flour fritters with onions or spinach are common in Punjabi Kadhi.
- Sweetener (optional): Sugar or jaggery in Gujarati Kadhi balances tang.
- Salt & Fresh Coriander: Essential for seasoning and freshness.
Cooking Science: Why Kadhi Works
The magic of Kadhi lies in the emulsion of yogurt and gram flour. Gram flour prevents yogurt from curdling when heated, creating a stable, creamy curry. Constant stirring during initial cooking ensures smoothness and prevents lumps.
Simmering on low flame develops flavors gradually, while the addition of turmeric and chili powder enhances both taste and color. The final tempering poured over hot kadhi releases volatile oils from spices, infusing aroma and complexity.
The contrast of tangy yogurt, nutty gram flour, and smoky tempering makes Kadhi both comforting and deeply flavorful.
The beauty of Kadhi lies in the science of balance and transformation. At its core, it is an emulsion of yogurt and gram flour (besan). Normally, when yogurt is heated, it tends to split or curdle. However, gram flour acts as a stabilizer, binding with the proteins in yogurt and preventing separation. This creates a smooth, creamy consistency that defines the dish. The process begins with whisking yogurt and besan thoroughly with water to form a lump-free base. Constant stirring during the initial stages of cooking is crucial—it keeps the mixture uniform, ensuring the curry thickens gradually without clumps.
Flavor development in it relies heavily on slow simmering. Cooking over a low flame allows the tang of yogurt and the nutty undertones of gram flour to meld seamlessly. Turmeric contributes both an earthy taste and a warm yellow hue, while chili powder enhances spiciness and visual appeal. The longer simmering continues, the deeper and more comforting the flavors become.
The defining touch, however, comes from the tempering (tadka). Hot oil or ghee is infused with spices like cumin seeds, mustard seeds, fenugreek, curry leaves, garlic, and dried red chilies. When this sizzling mixture is poured over hot it releases volatile essential oils from the spices, creating a burst of aroma and layered complexity. This not only elevates the flavor but also introduces a smoky depth that lingers with every bite.
What makes its remarkable is this interplay of texture, flavor, and aroma—the tanginess of yogurt, the nuttiness of gram flour, the gentle heat of spices, and the richness of ghee. Simple ingredients, guided by careful technique, transform into a comforting, soulful curry that is both scientifically fascinating and emotionally satisfying.
Pro Tips Before You Start – Kadhi
Getting its right depends on a few simple but essential techniques that enhance both flavor and texture.
- Use slightly sour yogurt: Traditional tastes best with yogurt that has a natural tang. Fresh yogurt can make the dish taste flat, while mildly fermented yogurt delivers the authentic sharpness.
- Whisk thoroughly: Always blend yogurt and gram flour (besan) with enough water until smooth before cooking. This prevents lumps and ensures the curry thickens evenly.
- Cook on low flame: Gentle heat is key to preventing yogurt from curdling. Stir continuously during the first few minutes to stabilize the mixture.
- Add tempering at the end: Prepare the tadka with ghee, cumin, mustard, fenugreek, curry leaves, and dried chilies. Pour it over hot just before serving to release the maximum aroma and depth.
- Perfect pakoras: If adding pakoras, soak them briefly in warm water before slipping into the kadhi. This keeps them soft inside while allowing them to absorb flavor.
- Adjust consistency: Gujarati is thinner and often slightly sweet, while Punjabi it is thicker and heartier. Add water as per preference to achieve the right texture.
Step-by-Step Method – Kadhi
Step 1: Prepare the Base
Whisk together 1 cup yogurt, 3 tbsp gram flour, ½ tsp turmeric, salt, and 3–4 cups water until smooth.
Step 2: Cook the Mixture
Pour into a deep pan and cook on medium-low heat, stirring continuously until it thickens and comes to a gentle boil.
Step 3: Simmer
Lower the flame and simmer for 20–25 minutes. Stir occasionally to avoid sticking.
Step 4: Prepare Tempering
In a pan, heat ghee. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, dried red chilies, asafoetida, and chili powder. Let them splutter.
Step 5: Combine & Serve
Pour tempering over it, garnish with fresh coriander, and serve hot with steamed rice or roti.
Watch the Video Tutorial
Prefer to watch step-by-step? Here’s a video that walks you through the process of making Hakka Noodles:
Watch Hakka Noodles Video Tutorial
Serving Suggestions – Kadhi
- Traditional Pairing: Kadhi-Chawal (steamed rice) is the most popular combination.
- With Pakoras: Punjabi Kadhi pairs beautifully with onion or spinach pakoras.
- With Rotis: Serve alongside hot rotis, parathas, or bajra/jowar rotis for a rustic meal.
- As Part of a Thali: This is often included in festive or daily thalis with dal, sabzi, pickles, and papad.
- Modern Twist: Serve it as a soup or pair with quinoa/brown rice for a healthy version.
This is one of those dishes that shines in its versatility, adapting effortlessly to different meals and occasions. The most traditional and widely loved pairing is Kadhi-Chawal—steaming hot rice with tangy, creamy kadhi poured generously over it. This combination is a comfort food classic in North India, often evoking nostalgia and homely warmth.
For those who enjoy heartier versions, Punjabi Kadhi with Pakoras is an absolute favorite. Onion, spinach, or even mixed-vegetable pakoras soak in the tangy curry, creating a wholesome and indulgent dish. It’s especially enjoyed during rainy days or winter evenings.
It is also pairs well with Indian breads. Serve it alongside rotis, parathas, or rustic millet-based rotis like bajra and jowar for a nourishing, earthy meal. This makes the dish more filling and suitable for those who prefer bread over rice.
In festive or everyday Indian thalis, its holds a special place. It complements dal, seasonal sabzis, papad, and pickles, balancing the richness of other dishes with its light tanginess.
For a modern twist, it can be enjoyed as a soup on its own, garnished with fresh coriander and a drizzle of ghee. Health-conscious eaters can pair it with quinoa or brown rice for a lighter, nutritious version that retains its comforting essence.
Whether served the traditional way or with creative variations, Adapts beautifully—always offering warmth, balance, and satisfaction.
Nutritional Profile (Per Serving – ~1 cup)
- Calories: ~150–180 kcal
- Protein: ~5–6 g
- Fat: ~6–8 g
- Carbohydrates: ~20–22 g
- Fiber: ~2–3 g
This is light yet nourishing, offering probiotics from yogurt, plant-based protein from gram flour, and healthy fats from ghee tempering. It is easy to digest and suitable for everyday meals.
Storage & Shelf Life – Kadhi
- Room Temperature: Stays fresh for 6–8 hours.
- Refrigeration: Can be stored in an airtight container for 2 days. Reheat gently on low flame while stirring to restore consistency.
- Freezing: Not recommended as yogurt may split upon thawing.
This is best enjoyed fresh, with its tangy yogurt base and fragrant tempering at their peak. However, with proper storage, it can be kept for short periods without losing much of its flavor and texture.
At room temperature, It stays good for about 6–8 hours in cooler weather. This makes it suitable for preparing in the morning and serving at lunch or dinner. However, in hot and humid conditions, it is advisable to refrigerate it sooner to prevent spoilage, as yogurt-based dishes are sensitive to heat.
For longer storage, place it in an airtight container in the refrigerator. It keeps well for up to 2 days. When reheating, always do so gently over a low flame, stirring continuously. This prevents the yogurt from splitting and helps restore the curry’s creamy consistency. If the thickens too much during storage, simply add a little warm water while reheating to adjust the texture.
Freezing It is not recommended. The yogurt base tends to separate upon thawing, resulting in a grainy, curdled texture that diminishes both taste and appearance. If you do wish to prepare its ahead for convenience, it’s better to make the pakoras or tempering fresh and add them just before serving, while refrigerating only the base curry for short-term use.
To retain the authentic flavor, always add the final tempering (tadka) just before serving, especially if reheating refrigerated it. This fresh layer of aroma revives the dish, making it taste almost as good as freshly prepared.
In short, while it is at its best when freshly cooked, careful refrigeration and gentle reheating can help you enjoy its comforting flavors for up to two days.
How This Recipe Works – Kadhi
The recipe balances tang, creaminess, and spice through a simple yet effective method:
- Yogurt and gram flour stabilize and thicken the curry.
- Slow simmering develops a deep, mellow tang.
- Tempering adds aroma and smoky complexity.
This method ensures its retains its classic texture—smooth, creamy, and flavorful—while allowing room for regional adaptations.
The charm of its lies in its ability to transform a handful of simple ingredients into a dish layered with flavor, comfort, and balance. The process begins with yogurt whisked with gram flour (besan), which serves two important roles: it stabilizes the yogurt to prevent curdling when heated and thickens the curry into a smooth, creamy base. This emulsion is the foundation of signature texture.
Next, the mixture is slow-simmered on low heat, allowing the tang of the yogurt to mellow and deepen while the nutty notes of gram flour cook through. Turmeric, chili powder, and salt enhance the taste and color, while continuous stirring ensures a lump-free consistency.
The defining step comes from the tempering (tadka). Hot ghee or oil infused with spices like cumin, mustard, fenugreek, garlic, curry leaves, and dried red chilies is poured over the, releasing smoky aromas and a burst of flavor that elevates the dish.
This method not only ensures kadhi’s classic creamy texture and tangy depth, but also leaves room for regional adaptations—whether it’s the sweetness of Gujarati kadhi, the richness of Punjabi with pakoras, or the bold spice of Rajasthani kadhi.
Key Highlights – Kadhi
- Tangy, creamy yogurt-based curry.
- Balanced with nutty gram flour and fragrant spices.
- Light, wholesome, and easy to digest.
- Versatile: plain, with pakoras, or with a sweet touch.
- A comfort dish deeply rooted in Indian culinary traditions.
Extended FAQs – Kadhi
Q: How do I prevent Kadhi from curdling?
A: Always whisk yogurt with gram flour before cooking and simmer on low heat while stirring.
Q: Why is Gujarati Kadhi sweet?
A: Sugar or jaggery is added to balance the tang of yogurt, reflecting Gujarati cuisine’s love for sweet-sour flavors.
Q: Can Kadhi be made vegan?
A: Yes, replace yogurt with plant-based curd (like soy or almond yogurt).
Q: Can I skip pakoras?
A: Yes, plain it is equally delicious and lighter.
Q: What’s the best rice for Kadhi-Chawal?
A: Steamed basmati rice is most traditional, but short-grain rice also works well.
Conclusion
This is one of India’s most comforting and wholesome dishes, offering a perfect balance of tang, spice, and creaminess. Made with yogurt and gram flour, it is simple yet soulful, quick enough for daily cooking yet versatile enough for festive meals. Whether you enjoy it as Punjabi with pakoras, Gujarati with sweetness, or plain with rice, it remains a timeless dish that connects generations with its homely, satisfying taste.
