Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

Rate This Recipe


  • 3 cups - slightly sour buttermilk
  • 2 tbsp - gram flour
  • 1 tsp - wheat flour
  • 1/4 tsp - clove-cinnamon powder (or use whole)
  • 1 bay leaf
  • a few methi leaves
  • 1 tsp each of cumin and mustard seeds
  • 1 stalk curry leaves
  • 2 whole red chillies
  • 1/2 red chilli (crushed)
  • salt to taste
  • 1/2 tsp - sugar
  • 1 tbsp - ghee
  • 2 pinches asafetida
  • 1/4 tsp - turmeric
  • chopped coriander leaves

How to Make Kadhi

  • Mix flour and buttermilk well with a hand mixer or whipper. Strain.
  • Heat ghee in a saucepan, add cumin and mustard seeds, bay and methi leaves, whole chilli and buttermilk.
  • Stir continuously, adding crushed chilli, salt, sugar, turmeric and asafoetida.
  • Allow to come to boil before you stop stirring.
  • Allow to simmer on low heat, stirring occasionally, till the ghee floats to the top and the mixture does not taste raw.
  • Serve piping hot, garnished with coriander leaves.