Go Back

Dahi Ki Kadi

Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the Kadhi

  • 500 g plain yoghurt
  • 3 tbsp gram flour besan
  • 1 tsp chilli powder
  • 2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp whole cumin seeds
  • 1 cup onions thinly sliced
  • Handful of curry leaves
  • 2 tsp salt
  • 1 ltr water

For the Pakoras

  • 2 cups gram flour besan
  • 1 cup onions thinly sliced
  • 1 tsp chilli powder
  • 1 tsp salt
  • Water as needed to form a thick batter
  • Oil for deep-frying

For the Tempering

  • 1 tbsp cooking oil
  • 1 tsp whole cumin seeds
  • 2 dry red chillies
  • Handful of garlic cloves thinly sliced
  • 1 tsp ground cumin
  • Handful of curry leaves

Instructions

  • In a large bowl, whisk together the yoghurt, gram flour, chilli powder, turmeric, and ground cumin until smooth. Gradually whisk in about 1 ltr of water, then strain into a heavy-bottom pan.
  • Add the whole cumin seeds and curry leaves. Bring to a vigorous boil over high heat, stirring constantly, then reduce to low and simmer until the kadhi thickens to your liking (about 15 minutes). Stir in salt.
  • Meanwhile, make the pakoras: combine the gram flour, sliced onions, chilli powder, and salt in a bowl. Add just enough water to form a thick, scoopable batter. Heat oil in a deep pan and drop heaped spoonfuls of batter, frying until golden brown. Drain on paper towels.
  • Gently fold the pakoras into the hot kadhi and simmer for 2–3 minutes to soften slightly.
  • For the tempering, heat 1 tbsp oil in a small pan over medium-high heat. Add cumin seeds, dry chillies, sliced garlic, ground cumin, and curry leaves. Fry until the garlic turns light golden brown, then immediately pour this aromatic oil over the kadhi.
  • Serve the kadhi hot with steamed rice or flatbread.

Notes

Whisk the yoghurt mixture thoroughly before adding water to prevent lumps, and simmer gently to avoid curdling. Preparing the pakoras just before serving ensures they stay crisp when folded into the kadhi. Keep this dish in the refrigerator for up to two days. Reheat gently over low heat, adding a splash of water if needed. Kadhi is light, wholesome comfort food tied to home, tradition and seasonal simplicity.
Author: Reyhana Ashraf
Course: Curry, Main Dish
Cuisine: Bangladeshi