Kadhi Chawal Recipe

Kadhi Chawal is a classic North Indian comfort food featuring a tangy yogurt-based curry served over steamed rice. Ready in 45 minutes, it’s perfect for a cozy meal at home.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Indian, North Indian

Servings 4

Calories 350 kcal

Equipment

Mixing bowl
Large pot
Whisk
Spatula

Ingredients

For Kadhi:

2 cups yogurt
4 tbsp gram flour (besan)
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
4 cups water

For Pakoras (Optional):

1 cup gram flour (besan)
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
Water (as needed to make a batter)
Oil (for frying)

For Tempering:

2 tbsp oil or ghee
1 tsp cumin seeds
1 tsp mustard seeds
2 dried red chilies
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish

Instructions

Prepare the Kadhi Mixture:

In a mixing bowl, whisk together the yogurt and gram flour until smooth.
Add turmeric powder, red chili powder, salt, and water. Mix well and set aside.

Prepare the Pakoras (Optional):

In a separate bowl, combine gram flour, turmeric powder, red chili powder, and salt.
Add water gradually to make a thick batter.
Heat oil in a frying pan and drop spoonfuls of the batter into the hot oil.
Fry until the pakoras are golden brown. Drain on paper towels and set aside.

Cook the Kadhi:

Heat oil or ghee in a large pot over medium heat.
Add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter.
Pour in the yogurt mixture and stir continuously until it comes to a boil.
Reduce the heat and let the kadhi simmer for 20-25 minutes, stirring occasionally.

Add Pakoras to Kadhi (Optional):

Once the kadhi is cooked and thickened, add the fried pakoras and simmer for another 5 minutes.
Garnish with fresh coriander leaves.

Serve:

Serve hot over steamed rice with a side of pickle or papad.

Notes

Variation: You can add chopped spinach or methi (fenugreek leaves) to the pakora batter for added flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Serving Tip: Serve Kadhi Chawal with a side of sliced onions and lemon wedges for an added burst of freshness.