Kadhi or karhi is an Indian spicy yogurt-based gravy which often contains chickpea flour and vegetable fritters called pakoras or papadam or any vegeeies or any lentil vadi like moong vadi or soya vadi.....in short you can add anything to it or just keep it plain...It also differes little bit from region to region and hence differes it"s name too...like-Gujarati Kadhi,Punjabi Kadhi,Rajasthani kahi,Bengali Kadhi,Sindhi Kadhi n so on...:)

  • Cook time:
  • Prep time:
  • Yields: serves 3-4 person
  • For Pakoda:
  • 2 cup Gram flour
  • 1/2 cup rice flour
  • 1 tablespoon semolina
  • 1 teaspoon sugar
  • 1 teaspoon Baking powder.
  • water as needed
  • For Adding:
  • 1/4 cup pumpkin puree (boiled and pureed)
  • 1/2 teaspoon turmeric
  • 1/4 cup spinach puree (blanched and pureed)
  • 1/2 teaspoon green chilli paste
  • 1/4 cup beet root puree (boiled and pureed)
  • 1/2 teaspoon red chilli paste
  • Oil for deep frying
  • For Kadhi:
  • 1 cup plain yogurt (not sour one)
  • 1/4 cup whole wheat flour
  • salt to taste
  • 1/2 teaspoon sugar
  • 1-2 teaspoon lemon juice
  • 3 cup water
  • For Tempering:
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds
  • pinch asafoetida
  • 1 teaspoon Fenugreek seeds.
  • 2-3 green chillies (cut in length wise)
  • few curry leaves
  • For Garnish:
  • fresh coriander (finely chopped)

For Pakoda:
Mix ingreients from 2-6 and make thick paste using water,divide it into 3 part.


In 1st part add,9 & 10 no. ingredient,mix well ,add water if required to make pakoda like batter,check on salt.


In 2nd part add,11 & 12 no.ingredient,mix well ,add water if required to make pakoda like batter,check on salt.


In third part add,13 & 14 no.ingredient,mix well ,add water if required to make pakoda like batter,check on salt.


Heat oil in a Kadhai and deep fry pakodas from all three flour mixture ,one by one.Fry till pakodas are golden brown,keep aside.


FOR Kadhi:
Beat yogurt and mix wheat flour in it. Blend thoroughly so as to ensure that there are no lumps. Add salt ,sugar,lemon juice and 3 cups of water.


Heat ghee in a Kadhai or wok. Add all ingredients of tempering and stir fry for half minute.


Add yogurt mixture,bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.


Add fried pakodas and again simmer the kadhi for about 5 minutes.Garnish with fresh coriander,serve hot with khichdi / rice / roti...:):)


NOTE: IF wish you can savor this colorful assorted pakodas as it is with hotttttt cup of tea / coffee / cold drink.


NOTE: Always add pakodas,just 5-7 min,before serving the kadhi;other wise pakodas will become too soggy.


NOTE: If you want to make it gluten free just avoid semolina from pakoda batter and replace wheat flour to any other flour like......quinoa / oats / sorgham ...in kadhi.


NOTE: FOR MY VEGAN friends also i have a option they can replace yogurt with coconut milk and use oil for tempering instead of ghee,believe me it tastes 10 times good,i had tried this version also...:)

Recipe Reference

i tried to give some new look n flavor to this regular preparation,made in several parts of india and often served in combination with khichdi / rice / roti.

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By Mahesh on Aug 18, 2012

I like the sindhi curry......