Kadhi is a traditional North Indian dish. It is a spicy yoghurt-based soup which contains fried chickpea-flour-and-vegetable balls called pakoras and is eaten with rice and roti.

3 cups Slightly soured buttermilk
2 tablespoons Gram flour
1 teaspoon Wheat flour
¼ teaspoon Clove/cinnamon pwd, (or use whole)
1 Bayleaf
Few grains methi leaves
1 teaspoon Cumin & mustard seeds
1 stalk curry leaves
2 whl red chilles
½ Red chilli crushed
Salt to taste
½ teaspoon Sugar
1 tablespoon Ghee
2 pch asafoetida
¼ teaspoon Turmeric
Chopped coriander


Step 1
Mix flour and butter milk well with a hand mixer or whipper. Strain.

Step 2 Heat ghee in a saucepan, add seeds, leaves, whole chilli and buttermilk.

Step 3 Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida.

Step 4
Allow to come to boil before you stop stirring.

Step 5
Allow to simmer on low heat stirring occasionally till the ghee tends to float on top and the mixture does not taste floury.

Step 6
Serve piping hot garnished with coriander.

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