Ingredients Required: –

  • Gram flour- 5-6 tsp
  • Sour curd- 6 cup
  • Fenugreek seeds- ¼ tsp
  • Curry leaves- 5-7
  • Cumin seeds- ½ tsp
  • Asafoetida- a pinch
  • Dried red chilly- 1-2
  • Dried coriander seeds- ½ tsp
  • Red chilly powder- ½ tsp
  • Dried coriander powder- 1 tsp
  • Turmeric powder- ½ tsp
  • Salt- as per taste
  • Oil- 2 tbsp + 1 tbsp
  • Water- 2 cup (or as required)

Procedure: –

  • First of all, mix gram flour with water to make a thin batter of pouring consistency and then keep it aside for some time and in the meanwhile whisk curd and add little water in it and mix.
  • Now add the gram flour in curd and mix well.
  • Now take kadai and heat oil in it. Then crackle cumin seeds, fenugreek seeds with asafoetida and followed by curry leaves.
  • After this add the mixture (step 2) in kadai and stir continuously on high flame till one boil then, lower the flame and cook it for 25-30 minutes.
  • At the end take pan and heat 1 tbsp of oil and add coriander seeds and dried red chilly and sauté for 10-15 seconds.
  • Now take out the kadi in serving bowl and pour the above tempering to garnish.


  • Serve it hot with rice or chapatti. 

Tips: –

  • You can also add pakores (made with gram flour batter) in kadhi to make it tastier.
  • For this just take ½ cup gram flour and all regular species and make thick batter with water.

pakora batter

  • Take 1 tsp of batter and make round or any shape pakora and deep fry them.
  • Pakores are ready add them in kadhi and cook them for 3-4 minutes and serve as mentioned above



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