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Cooking Details

  • Preparation time : 5 mts
  • Cooking time : 10 mts
  • Serves : 3 to 4 people



  • 1 cup Yogurt
  • 1 1/2 cup Water
  • 2 tbsp Besan / Gram Flour
  • 1 tbsp Sugar
  • 1 tbsp Ghee
  • 4 to 5 Curry Leaves
  • 2 Green Chillies
  • 1/2" piece of Ginger
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • pinch of hing
  • 2 to 3 dried Red Chillies
  • 2 Cloves
  • 1 Cinnamon stick
  • Coriander leaves for garnishing



  • First mix together green chillies and ginger in a mortar and pastel and pound them down to make a fine paste.
  • Take a yogurt in a deep pot in which you gonna make your kadhi.
  • To the yogurt add besan, sugar, water and whisk together very well. Make sure there's no lump of yogurt or besan.
  • In the yogurt mixture add ginger and chilli paste and mix that well as well.
  • Now heat up ghee in another pan for tempering.
  • Once ghee is hot, add mustard sees, cumin seeds, hing, dried red chillies, cinnamon stick, cloves. Let all the spices cook for a while.
  • Turn the heat off and let the tempering settle for a while. Because if your pour hot tempering the yogurt gonna curdle.
  • Once tempering cools down a bit, pour that over yogurt mixtuer and mix well.
  • Now bring the kadhi to a boil for 6 to 7 minutes.
  • Garnish with finely chopped coriander leaves!

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