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Vegetable Kadhi Recipe


Kadhi is a popular Indian dish made with chickpea flour and sour yogurt. There are many variations of this delicious dish and today I have made kadhi with lots of vegetables, making it even more healthy and delicious.

Winter is the best time to prepare this recipe since the market is filled with different kinds of vegetables. You may use the vegetables of your choice. So, here is the recipe.

Serves: 3

Preparation time: 10 minutes

Cooking time: 20 minutes


  • Besan/chickpea flour- ½ cup
  • Sour yogurt- 2 cup
  • Water- 5-6 cups
  • Oil- 2tbsp
  • Methi /fenugreek seeds- 1tsp
  • Mustard seeds- 1 tsp
  • Zeera/cumin seeds- 1tsp
  • Heeng /Asafoetida- ¼ tsp
  • Curry leaves- 10-12
  • Dry red chilies- 3-4
  • Onion- 1 cup ( thinly sliced )
  • Green peas- ¼ cup
  • Lady's finger- 6-8 (slit into 3-4 pieces)
  • Cauliflower- ¼ cup ( broken into small florets)
  • Potato- ¼ cup (cut into small pieces )
  • Salt to taste
  • Turmeric powder- ½ tsp
  • Red chili powder- ½ tsp
  • Coriander powder- 2tsp

For tadka

  • Oil- 1tbsp
  • Mustard seeds- ½ tsp
  • Curry leaves- 8-10
  • Red chili powder- ½ tsp


  1. Whisk the yogurt. Add chickpea flour in it and mix well.
  2. Add water and make a thin mixture.
  3. Heat oil in a heavy bottom pan.
  4. When the oil is hot, add fenugreek seeds.
  5. When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves.
  6. Add onion and fry for a minute.
  7. Add the vegetables and cook for a minute.
  8. Add salt, turmeric powder, red chili powder and coriander powder.
  9. Fry for a minute.
  10. Add the yogurt and chickpea flour mixture in the pan.
  11. Bring the mixture to a boil. Simmer the heat and cook the kadhi for 30-40 minutes on low heat.
  12. Adjust water accordingly.

For the tadka

  1. Heat oil in a pan.
  2. When the oil is hot, add mustard seeds and curry leaves.
  3. Switch off the heat.
  4. Add red chili powder.
  5. Add the tadka in the kadhi.
  6. Serve hot with rice or chapati.

Story first published: Monday, December 30, 2013, 13:16 [IST]
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