How to make Dahi Ki Kadhi -

Dahi Kadhi recipe is a Hyderabadi version of making dahi ki kadhi recipe which is made by using dahi/ thick yogurt and mixing chick pea flour/besan into it. Dahi Kadi is a very popular curry recognised widely for its authentic taste.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Dals and Kadhis

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For more recipes related to Dahi Ki Kadhi checkout Vrat Ki Kadhi, Schezchow Kadhi, Boondi ki Kadhi, Rajasthani Kadhi-SK Khazana . You can also find more Dals and Kadhis recipes like Dal Makhani Konkani Varan Kolamba Tomato Saar-SK Khazana

Dahi Ki Kadhi

Dahi Ki Kadhi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahi Ki Kadhi Recipe

  • Yogurt 1 cup

  • Gram flour (besan) 2 tablespoons

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 4-5

  • Green chilli chopped 1

  • Asafoetida a pinch

  • Ginger grated 1 inch

  • Mustard seeds 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Sugar 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves Chopped for garnish

Method

Step 1

Put yogurt and gram flour in a bowl and mix well till no lumps remain.

Step 2

Heat oil in a non-stick pan, add cumin seeds, curry leaves, green chilli, asafoetida, ginger and mustard seeds and sauté till the seeds splutter.

Step 3

Add yogurt mixture and one cup water and mix well. Cook for four to five minutes on low heat.

Step 4

Add turmeric powder, sugar and salt and mix well. Let the mixture come to a boil.

Step 5

Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.