Kadhi | Yoghurt Curry

Indian food is wholly and solely about the spices. Any other ingredient is simply a carrier for the spices.

Yoghurt Curry

A Yoghurt Curry, another wonderful spice dish where the flavours are carried on silky, beautiful yoghurt. How special this easy curry is. It is a fairly standard recipe, where a a double layer of spiciness is achieved through a spice paste for the yoghurt, and the tadka added at the end.

I love yoghurt and this dish is a firm favourite.

Explore more Indian Yoghurt curries and dishes here. You might like to see more yoghurt dishes here and here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.

Yoghurt Curry

I first had yoghurt curry when it was cooked by a Persian (Irani) lady from in Sydney for a group attending an Ayurvedic seminar. We helped ourselves to rice and curry and moved outside to sit in the sun, chatting and laughing as a group of like minded people do. Then suddenly there was silence. The absolute wonder of this curry carried us away and the only sound was sighs of great satisfaction.

Cooking with Yoghurt

There are some tricks when cooking with yoghurt. Please read these hints to ensure your dish is a success.

Yoghurt Curry

Yoghurt Curry | Kadhi

Cuisine: Indian
Prep time: a few mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it

ingredients
1.5 cup yoghurt
2.5 cups water
1.5 – 2 Tblspn besan flour (gram flour, chickpea flour)
1/2 Tblspn ghee
0.25 tspn asafoetida powder
0.5 tspn turmeric
0.25 tspn fenugreek seeds
1 large tspn cumin seeds
2 green chillies
1 tspn ginger, chopped
12 curry leaves
1 tspn jaggery (or brown sugar)
salt to taste

for tadka
1 Tblspn ghee
1 tspn black mustard seeds
0.5 tspn urad dal
1 dried red chilli
6 curry leaves

garnish
0.5 tspn smoked paprika (optional, but I love the addition of this, it is an act of genius!)
green coriander

method
Firstly, we need to make a paste from the green chillies and ginger. Either chop them finely then use a mortar and pestle to render them into a rough paste, or use a spice grinder or food processor.

Then take the yoghurt, add the jaggery, turmeric and the besan flour, and beat for a few moments by hand until there are no lumps and the yoghurt is slightly aerated. Slowly beat in the water until all is combined.

Heat the ghee in a pan and add the asafoetida, cumin and fenugreek. Add the curry leaves at the end and allow to sizzle for a moment or two.

Add the chilli-ginger paste, stir, and then gradually add the yoghurt mixture, stirring as you add. Simmer on very low heat and keep stirring for 10 minutes. Remove it from the heat and add salt to taste.

Now make the tadka. In another pan, heat the ghee. Add the mustard seeds and allow to pop. As it settles, add the urad dal, wait one moment and add the chilli, one more moment and then add the curry leaves.

When the sizzle of the curry leaves dies down, pour the tadka over the yoghurt curry, sprinkle with the smoked paprika and with chopped green coriander. Serve and enjoy!

Yoghurt Curry

recipe notes
You can serve with rice, accompanied by an onion salad.

This dish can even enjoy it as a soup, although it is traditionally eaten with rice.

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

29 thoughts on “Kadhi | Yoghurt Curry”

    1. Thank you for your beautiful comment. I am also glad to have found you. What a great site you have, full of innovative recipes, a passion for food, beautiful pics and totally vegetarian! I love it.

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  1. Just the refreshing look of that curry is enough to satisfy, tasting it might open many other doors.

    Ganga, we can add traditional Indina Ayurvedic medicine to the list which requires persistence and time. In TamilNadu where I come from we have hot., hotter and hottest as the 3 seasons🙂

    One more technique my grandmom and mom follow is to cook all the spices first, lower the heat so the boiling stops and then add the buttermilk all the while whisking to prevent breaking.

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    1. Hi isg, thanks for your kind comment. I agree about Ayurveda, both from a practictioner and from a patient viewpoint. How interesting all of the techniques are for cooking with yoghurt. I love yoghurt in food. It is both healthy AND tasty.🙂

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  2. Ganga, that’s one beautiful post. I love curds in all form, esp love eating it best in its natural form..though making a curry is always a wonderful way to use it differently..So nice to know about the different seasons you have. Though we have those 3 seasons in Madras most times, I am happy to say we are enjoying a very cool climate for the last couple of weeks..:)

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    1. It’s so nice just mixed with salt and cumin, maybe black pepper, isnt it. Thank you for your lovely words, Srivalli. Aaah you are having your 4th season, even if just for a few days.🙂

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  3. Thank you for giving it a try🙂 and i like the urad dal in the temper as it will add a nice bit of crunch .. will have to try it next time, as I prefer this plain Kadhi rather than the one with pakoras. and I buy my yogurt from whole food here. and i like using greek yogurt too.. naturally thick🙂

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  4. Lovely, lovely recipe Ganga, I do love the sound of that “double layer of spiciness”. I also find the besan flour trick really useful and it does work every time. I realised this when I first started making karhis (another beautiful Indian use of yoghurt).

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  5. As far as I know there is only one season in Chennai. It is always hot. Though I used to crib about it now I miss the heat. Living in a place where I can enjoy 4 different season has made me miss chennai more. I can’t take this cold really.
    I had punjabi kadhi for my lunch today. Yogurt based curries are the best.

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  6. I totally agree with your season category🙂 Soma’s blog is filled with delicious recipe and yogurt curry is one of my fav . I am waiting for the cold season to start so that i am enjoy my yogurt curry once again.

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  7. Love this Ganga! We call this genre “Kadi,” and it was always a treat to have this. I particularly loved just taking this in a cup and sipping it hot. Yumm!

    With M in Mumbai, I must follow your recipe and make it myself.
    Enjoy Spring!
    Arun

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