Kadhi
Kadhi is a beloved regional dish across North India, its tangy yoghurt base offering a welcome contrast to richer curries on a typical thali.
A tangy North Indian yoghurt-based curry thickened with gram flour and studded with spiced fritters, traditionally served over rice — sour, comforting and distinctive.
Ingredients
Method
Whisk yoghurt, gram flour, turmeric and water together until smooth.
Temper mustard seeds and curry leaves in oil in a large pot.
Pour in the yoghurt mixture and simmer gently, stirring often, for 20-25 minutes until thickened.
Add the pakoras just before serving so they soften slightly in the hot kadhi.
Simmer the kadhi on a gentle heat and stir frequently — it can split if boiled too vigorously.
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