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Kadhi Rice

Kadhi Rice

Print Recipe
Tangy yogurt-based curry with fried pakoras over rice.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup sour curd
  • 2 tbsp besan (gram flour)
  • ½ tsp turmeric
  • Salt to taste
  • 2½–3 cups water
  • 1 tsp sugar (optional)
  • 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

Instructions

  • Whisk the Kadhi Base
  • In a bowl, whisk curd, besan, turmeric, salt, sugar, and water until lump-free.
  • 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.
  • 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.
  • 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.