Kathiyawadi Kadhi Recipe | Dhaba Style Spicy Kadhi | कथियवादी कढ़ी बनाने का तरीका | Chef Sanjyot keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Sieve the sour curd and besan together into a bowl to remove lumps. Add turmeric, coriander powder, red chilli powder, cumin powder and salt, then whisk in the 3 cups water to make a smooth kadhi mixture.
2. Coarsely crush the garlic and green chillies in a mortar and pestle to make a rough paste.
3. Heat 1 to 2 tbsp groundnut oil in a kadhai on medium heat. Add mustard seeds and cumin seeds and let them crackle, then add hing, fenugreek seeds, bay leaves, cinnamon stick and 10 curry leaves. Sauté briefly until aromatic.
4. Stir the kadhi mixture again and slowly pour it into the kadhai, stirring constantly to prevent curdling.
5. Bring to a gentle boil, then reduce to medium, add 2 sprigs curry leaves and simmer for 5 to 7 minutes.
6. Cover and cook for 15 minutes, stirring occasionally, until rich in colour and aroma. Adjust thickness to taste.
7. Remove the curry leaf sprigs and bay leaves, then taste and adjust the salt.
8. Heat 1 tbsp ghee in a small pan, add dried red chillies and Kashmiri chilli powder, and immediately pour this tadka over the kadhi. Finish with a handful of chopped fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

GarlicYoghurt