Tag: kadhi rice

🍚 When Life Feels Heavy, Kadhi Rice Feels Just Right

You don’t eat kadhi rice in a hurry.
You take your time. You pour that velvety yellow kadhi over steaming rice, crush a papad on top, and just breathe.

Kadhi is made from curd and besan, slow-cooked till it bubbles into a mellow, tangy comfort — topped with a spicy tadka that brings it all together. Add rice, and suddenly the world feels a little softer.

🛒 What You’ll Need (Serves 3–4):

For the kadhi:

1 cup sour curd

2 tbsp besan (gram flour)

½ tsp turmeric

Salt to taste

2½–3 cups water

1 tsp sugar (optional)


For the tempering:

1½ tbsp ghee or oil

½ tsp mustard seeds

½ tsp jeera

2–3 dry red chilies

1 pinch hing

Few curry leaves

½ tsp red chili powder


For serving:

1½ cups steamed rice

Roasted papad or pickle on the side




🍲 How to Make It – Smooth, Tangy & Soulful

1. Whisk the Kadhi Base

In a bowl, whisk curd, besan, turmeric, salt, sugar, and water until lump-free.

2. Cook It Gently

Pour the mixture into a pan and bring to a slow boil.
Simmer for 15–20 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

3. Prepare the Tadka

In a small tadka pan, heat ghee. Add mustard, jeera, dry chilies, hing, curry leaves. Once they sizzle, add red chili powder and pour over the hot kadhi.

4. Serve with Steamed Rice

Pour kadhi over soft rice, top with more tadka if you like. Serve with papad, ghee, or a simple aloo fry.


❤️ Why Kadhi Rice Is More Than Just Food

Tangy, creamy, and light

Great for digestion and super sattvik

Comfort food across states — Punjabi, Rajasthani, Gujarati styles

Because sometimes, the only answer is: “kadhi chawal bana doon?”