Dahi Ki Kadhi
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
233 kcal
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Course
Main Course, Dinner
Dahi Ki Kadhi
Description
Dahi Ki Kadhi begins by whisking gram flour into yogurt until fully dissolved, then adding water to form a smooth, lump-free mixture. Separately, oil is heated on low to cook garlic paste and green chilies to release aroma without burning. Turmeric, chili powder, and salt are added and cooked with a touch of water to bring out their color and flavor.
The yogurt mixture is then stirred continuously into the spiced oil blend over medium heat until it reaches a boil, which takes care to prevent curdling. The resulting curry has a smooth, creamy texture with a light tang from the yogurt and depth from the spices. The green chilies provide gentle heat while garlic adds fragrance.
This kadhi pairs well with plain steamed rice for a simple meal. It can be enjoyed as a lighter vegetarian curry side dish or as part of a larger meal. The spice levels can be adjusted to taste, and the curdling is avoided by constant stirring and gentle cooking.
Ingredients
Yoghurt Mixture (Lassi)
- 500 g yogurt
- 50 g gram flour
- 1 litre water
Curry
- 100 ml neutral cooking oil generic cooking oil
- 1 tbsp garlic paste
- 2 green chili
- 1 tsp turmeric powder Haldi
- 1 tsp salt
- 1 tsp chilli powder
- Coriander
Instructions
- In a bowl add the gram flour to the yoghurt then whisk until there are no visible grains of the gram flour present in the mixture
- Add the water into the yoghurt mixture and whisk vigorously until the yoghurt is fully dissolved into the water and a smooth mixture with no lumps forms
- Set the yoghurt mixture aside and heat up the oil in another pan on low heat
- Add the garlic paste and halved green chillies ensuring that the oil is not too hot as the garlic paste will burn and sauté for 1-2 minutes until fragrant
- Add the chilli powder, turmeric powder and salt then cook the spices on medium heat for 3-4 minutes – add 1-2 tablespoons of water to ensure that the spices do not burn – the water will help to release the colour of the spices
- Add the yoghurt mixture to the pan and stir continuously on medium heat until the mixture comes to a boil – do not stop stirring until the mixture has come to a complete boil as otherwise the yoghurt mixture will curdle, and this will result in there being lumps in the curry
- Reduce the heat until the curry is gently simmering and allow to cook for 15-20 minutes until the desired consistency is reach
- Garnish with finely chopped coriander then serve immediately with makki ki roti and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 496mg | 21% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 3mg | 3% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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