Vegetable Kadhi Recipe Whiskaffair

on May 03, 2023, Updated Sep 08, 2023 If you like this recipe, try Green Mango Kadhi, Sindhi Kadhi, Traditional Gujarati Kadhi, Fajeto, and Konkani Solkadhi.

About Vegetable Kadhi

Vegetable Kadhi is a variation of the classic North Indian Kadhi recipe loaded with various vegetables. Sour yogurt and gram flour mixture are cooked with vegetables and spices to make this delicious Kadhi. Vegetable kadhi is easy to make, comforting, and perfect for Indian-style meals with steamed rice and papad on the side. This recipe is vegetarian and can be easily made gluten-free. Yogurt (Dahi, Curd) – Kadhi is traditionally made using homemade yogurt that has turned sour (tangy). You can use store-bought yogurt, too. Keep it over the counter for 3-4 hours so that it turns a little tangy before making the kadhi. Vegetables – I have added potatoes, green peas, lady finger, and cauliflower to this vegetable kadhi recipe. You can add other vegetables like green beans, green bell peppers (capsicum), zucchini, etc. Oil – Any cooking oil is fine. You can also make it in ghee. Others – You will also need brown mustard seeds, fenugreek seeds (methi dana), cumin seeds, asafetida (hing), curry leaves, dry red chilies, salt, red chili powder, turmeric powder, coriander powder, and red onions. For The Tempering – Tempering is optional but greatly elevates the taste. You will need cooking oil, brown mustard seeds, curry leaves, and red chili powder. Add ½ cup of chickpea flour and whisk well to make a lump-free mixture. Add 5 cups of water and mix well. Set this mixture aside. When the oil is hot, add the following ingredients.

1 teaspoon fenugreek seeds 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds ¼ teaspoon asafetida 4-5 dry red chilies (stalks removed) 10-12 curry leaves

Let them crackle for 6-8 seconds. Add the following veggies and mix well.

¼ cup of green peas 8-10 lady’s fingers (cut into 1-inch pieces) ½ cup cauliflower florets ½ cup peeled and cubed potatoes (¼-inch cubes)

2 teaspoon salt ½ teaspoon turmeric powder ½ teaspoon red chili powder 2 teaspoon coriander powder

Cover the pan and cook for 4-5 minutes, stirring a few times. Add the yogurt mixture to the pan and bring it to a boil, stirring continuously. Cover the pan and cook the kadhi for 45-50 minutes, until it has thickened and the vegetables are cooked properly. Add more water if the kadhi is too thick. Check for salt and add more if required. When the oil is hot, add ½ teaspoon brown mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds. Switch off the heat. Add ½ teaspoon red chilli powder to the pan and immediately pour the tempering over the kadhi. Mix well. Serve hot. Tip – Save some tempering for garnishing.