The taste of Kathiawadi Kadhi is completely different from normal Kadhi, once you eat it you will want to make it again and again, note the recipe.

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People love the tangy flavor of kadhi, but have you ever tasted Kathiyawadi kadhi? This kadhi recipe is quite different from the usual kadhi. Chef Sanjyot Keer has shared a video on his YouTube channel, demonstrating how to make Kathiyawadi-style kadhi at home. Take note of the recipe.

Ingredients for making Kathiyawadi Kadhi:

  • Ingredients for Kadhi Base:  1 cup sour curd, 1/2 cup gram flour, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin powder, salt to taste, 3 cups water, garlic-chilli paste
  • Ingredients for tempering : 2 tablespoons peanut oil, half teaspoon mustard seeds, half teaspoon cumin seeds, a pinch of asafoetida, a pinch of fenugreek seeds, 2 bay leaves, a small cinnamon stick, curry leaves
  • Ingredients for the second tempering : Ghee 1 tbsp, dry red chillies 2, Kashmiri red chilli powder 1/2 tsp, black pepper powder 1/2 tsp, green coriander

Method of making Kathiyawadi Kadhi

  • Step 1: To make Kathiyawadi Kadhi, first, combine sour yogurt and gram flour in a bowl and whisk thoroughly. Add a glass of water and whisk again, making sure there are no lumps. Add turmeric powder, coriander powder, hot red chili powder, cumin powder, and salt. Whisk thoroughly. Add water little by little to form a smooth curry mixture and mix well. Coarsely grind garlic and green chilies into a paste. Set aside.
  • Step 2: Now, pour peanut oil into a pan. When the oil is hot, add mustard seeds and cumin seeds. Let them crackle, then add asafoetida, fenugreek seeds, curry leaves, bay leaves, a piece of cinnamon, and curry leaves. Saute for a while until fragrant. Slowly pour the curry mixture into the pan and keep stirring. Let the curry come to a gentle boil. Once it starts to boil, reduce the heat and simmer for 5-7 minutes. Once cooked, cover the pan and cook the curry for 15 minutes. Adjust the consistency to your liking.
  • Step 3: Once cooked, remove the curry leaves and bay leaves for easier serving. For the final tempering, heat ghee in a small pan. Add the dried red chilies and Kashmiri red chili powder and immediately pour this tempering over the curry. Garnish with coriander leaves. Your Kathiyawadi curry is ready.

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