10 Different Yogurt-Based Kadhis From Across India, That Are Perfect For Summer Lunches
By: Priya Iyer on Mar 20th, 2017

Kadhi is not something new in Indian cuisine. Known by many different names like mor kuzhambu, moru kachiyathu, and kachi more, in different parts of India, kadhi constitutes comfort food for many. And, in a country like India, how can there not be variations in the way people make kadhi?  The taste and preparation varies from one state to another. That is just what this article is about.

Here, we attempt to explore the different variations of kadhi made in different parts of India. Scroll down to read more.

Punjabi Kadhi With Pakoras
Image credit: The Veggie Indian

Pakorewali Kadhi is one of the most famous dishes of Punjabi cuisine, next to Sarson Ka Saag and Makke Di Roti. The Punjabis commonly add gram flour aka besan to their kadhi, as a thickening agent, as well as pakoras made from besan

The Punjabi kadhi is thicker and creamier in consistency than that made in other parts of India. There can be variations in the types of pakora used in the kadhi too, from one household to another - they can be made plain, with onions, methi leaves, spinach, and so on and so forth.



For the pakoras:

2 cups gram flour (besan)

About ¾ cup of water

1 tsp carom seeds (ajwain)

1 tsp red chili powder

½ tsp garam masala powder

A pinch of asafoetida (hing)

For the yogurt base (kadhi):

2 cups yogurt

1 cup Bengal gram flour (besan)

About 4 cups of water

2 tsp red chili powder

1-½ tsp turmeric powder

1 tsp garam masala powder

1 tsp salt

For the tempering:

2 medium-sized onions, sliced thin length-wise

1-inch piece of ginger, minced properly

3-4 cloves of garlic, minced/chopped

1 tsp cumin seeds

¼ tsp fenugreek seeds (methi dana)

1 bay leaf (tej patta)

1 sprig of curry leaves

1-2 green chilies

1 tbsp dried fenugreek leaves (kasuri methi)

2-3 dried red chilies

1 tsp mustard seeds

1/2 tsp red chili powder

3 tbsp mustard oil or ghee or any vegetable oil

A pinch of asafoetida (hing)

Salt to taste

Fresh coriander leaves to garnish (cilantro)


First of all, prepare the yogurt-spice mix at least an hour before you start cooking. Keep it aside for 2-3 hours to get a good taste.

To prepare the same, whip the yogurt in a big mixing bowl properly.

Add in the gram flour and beat it well. There shouldn’t be any lumps, you may use a blender to make it smooth.

Now, mix all the spices listed under 'Kadhi' with the yogurt and mix well.

Keep aside for an hour so the flavours get absorbed properly.

In the meanwhile, let’s prepare the fritters.

Mix all the ingredients listed under Pakoras in a bowl, adding little water at a time to prepare a thick batter.

The batter should be of dropping consistency, if its too runny the pakoras will not hold shape and will get very thin.

Heat oil in a wok (kadhai) to deep fry the fritters.

Spoon the batter and drop it into the hot oil, at medium flame.

Fry all the fritters in batches and drain them on kitchen paper or tissue. Keep them aside.

Now, we will cook the yogurt mix. Transfer the yogurt-flour-spice mix to a wide wok (kadhai) or a wide pan.

Add 4 cups of water to it and bring to a boil. Let it simmer.

In the meanwhile, prepare the tempering. In a small pan, heat the oil and fry asafoetida for about 10 seconds. Add in bay leaf, fenugreek seeds, mustard seeds and cumin seeds, when they start popping up, add in dried red chilies and green chilies. Fry for 15-20 seconds and add in minced garlic and ginger, fry till the garlic gets browned, say about 10-15 seconds. Next, add in sliced onion and fry till it gets light brown, about 5-6 minutes. Add in fenugreek leaves, curry leaves, salt and red chili powder and mix well. Fry for just 10 more seconds and turn off the flame. Pour this tempering over the simmering kadhi and mix.

Check seasoning and adjust if required.

Also check the desired consistency at this point and add more water if needed.

Ideally, add the pakoras to the kadhi 15 minutes before serving so they soak up a bit of yogurt sauce, but don't get too soggy.

Garnish the kadhi with fresh coriander leaves and serve with roti or rice, topped with few teaspoonfuls of ghee.

Recipe Source: The Veggie Indian

The Sweet And Sour Gujarati Kadhi
Image credit: Food Viva

Gujarati kadhi is slightly thinner in consistency, as compared to the Punjabi version. Sweet and sour, it is similar in taste to the kadhi prepared in Rajasthan. It is served with or without pakoras, and commonly has a tadka of jeera and/or ajwain.



2 cups fresh curd

5 tbsp besan (Bengal gram flour)

2 tsp ghee

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds (rai/ sarson)

2 pinches of asafoetida (hing)

5 curry leaves (kadi patta)

Salt, to taste

1 tsp ginger-green chilli paste

2 tbsp sugar

For The Garnish:

2 tbsp finely chopped coriander (dhania)


Combine the curd and besan in a deep bowl, and whisk well till no lumps remain.

Add 3 cups of water and mix well and keep aside.

Heat the ghee in a kadhai, and add the cumin seeds and mustard seeds.

When the seeds crackle, add the asafoetida and sauté for a few seconds.

Add the prepared curd-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.

Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally.

Garnish with coriander and serve hot with rotis, rice or khichdi.

Recipe Source: Tarla Dalal

The Delicious Gujarati Dapka Kadhi
Image credit: Cook's Hideout

Dapka kadhi is the Gujarati version of Punjab's pakorewali kadhi. The dapka (aka dumplings) here are made of moong daal.



For the kadhi:

Yogurt - 1 cup, whisked until smooth

Besan - 2 tbsp

Ginger - ½" piece, finely grated

Green chilies - 2, very finely minced

Sugar - 1 tsp

Mustard seeds - ½ tsp

Cumin seeds - ½ tsp

Dry red chili - 1

Curry leaves - 6

Salt - to taste

Cilantro - 1 tbsp, finely chopped, for garnish

For moong daal dumplings (Dapka):

Moong daal - ½cup

Ginger - ½" piece, finely minced

Green chilies - 1, very finely minced

Oil - ½ tbsp

Baking soda - a pinch

Sugar - a pinch

Salt - to taste


To make the moong daal dumplings:

Soak moong daal for 3-4 hours and grind it to a smooth paste using little or no water.

Add all the other ingredients and keep aside.

At this point you have 2 options:

Drop the batter directly in the kadhi or par cook the dumplings in the microwave and then drop them into kadhi.

To make kadhi:

In a non-stick saucepan, combine yogurt, besan and 1 cup of water, and whisk to make sure that there are no lumps.

Add grated ginger, minced green chilies, sugar and salt and mix well.

Bring this mixture to a boil, stirring occasionally, on medium flame.

Keep aside. Heat 2 tsp oil in a small saucepan, add mustard seeds and cumin seeds and once the seeds start to splutter, add dry red chili and curry leaves.

Add the tempering to the kadhi, mix well and bring it back to a boil.

Add moong daal dumplings (either microwaved or the batter directly) to the boiling kadhi and let cook for 5-8 minutes.

Once the dumplings are completely cooked, they tend to float up to the surface.

Garnish with chopped cilantro and serve with rotlas or rice.

Recipe Source: Cook's Hideout

Tamil Nadu's Araithu Vitta Morekuzhambu
Image credit: mytaste.in

Tamil Nadu has its own, unique style of preparing kadhi which, in the south of India, is commonly known as morekozhambu. The Tamil Nadu morekozhambu uses a ground paste made of coconut, chillies, ginger, coriander seeds, and cumin. 


Sour curd - 1-1/2 cup

Turmeric powder - 3 generous pinches

Vegetable - of your choice

Salt - as needed

Curry leaves - 1 sprig

To grind to a paste:

Coconut - 1/4 cup

Coriander seeds - 2 tsp

Ginger - 1-inch piece

Cumin seeds - 2 tsp

Green chili - 4

To temper:

Mustard - 1 tsp

Red chilli - 1

Oil - 1 tsp

Curry leaves - A sprig


Beat the curd till smooth. If it is not smooth enough, it will disintegrate while heating, so make sure to make it smooth.

Grind all the ingredients under the table 'To grind to a paste', with a little water.

Add the ground paste to the curd, along with turmeric and salt, and mix well.

Add boiled vegetable of your choice (white pumpkin, chow chow/chayote, ladies finger, colacasia/ arbi/ sepankizhangu, or even urad vadai).

Heat this in stove only upto the stage when it starts to raise (will be frothy - should not boil).

Temper with mustard, chillies, and curry leaves.

Enjoy with rice!


Morekozhambu should not be kept covered till it cools down, to prevent curdling!

One more reason for curdling is not beating the curd properly,so make sure you beat the curd properly.

Do not let it boil, switch off the flame when it is about to boil!

Recipe Source: Rak's Kitchen

Paruppu Urundai Morekuzhambu From Tamil Nadu
Image credit: Prema's Cook

Tamil Nadu's paruppu urundai morekozhambu is, again, similar to the Punjabi pakorewali kadhi, in the sense that it uses dumplings that are fried and added to the yoghurt gravy. The dumplings, in this case, are made of toor daal.



For the paruppu urundai:

Toor daal -1/2 cup

Red chillies - 2-3

Asafoetida - a pinch

Grated coconut - 2 tbsp

Coriander leaves - 2-3 tbsp, chopped

Oil - 2-3 tsp

For the morekozhambu:

Thick buttermilk - 2-1/4 cup

Turmeric powder - 1 tsp

Grated coconut -1/2 cup, flat

Green chilli - 3

Cumin seeds - 1 tsp

Rice flour - 1 tsp

For the seasoning:

Oil - 2 tsp

Mustard seeds - 2 tsp

Red chillies - 2

Curry leaves - a few

For garnishing:

Coriander leaves - 2 tbsp, finely chopped


Grind 1/2 cup grated coconut, green chillies, cumin seeds, and rice flour to a smooth paste for the morekozhambu. Keep it aside.

We will prepare the paruppu urundai first.

Method for paruppu urundai:

You need to soak the toor daal for 2 hours.

Drain out the water completely and grind it along with red chillies, asafoetida, and salt, without adding water.

Now heat oil and add mustard seeds, and when they splutter, add curry leaves and the ground toor daal paste.

Saute for 3-4 minutes on a low flame.

Add grated coconut, coriander leaves, and remove from heat.

Once it cools, mix well and make medium-sized balls out of it.

Do not give too much pressure when making balls as the balls will not absorb the kozhambu if you do so.

You will get around 11-12 balls for 1/2 cup of toor daal.

Steam the balls in idly pan or steamer for 10 minutes.

Our paruppu urundai is ready.

Method for morekozhambu:

Take 2-1/4 cup of buttermilk (buttermilk should not be too thick nor too thin), add turmeric powder, salt as needed, and the ground coconut + green chilli + cumin seed + rice flour paste.

Mix well and switch on the heat.

Boil on medium flame, when it starts boiling, add the paruppu urundai one at a time.

Cook for 2-3 minutes and remove from heat.

Heat a tsp of oil and add mustard seeds.

When they splutter, add red chillies (break into 2 and remove seeds) and curry leaves.

Pour the seasoning over the kozhambu.

Garnish with coriander leaves and serve with hot steamed rice.

Recipe Source: Padhu's Kitchen

Sol Kadhi from Goa
Image credit: tripadvisor.com

This beautiful pink-coloured kadhi, popular in Goa and the Konkan region, is made using coconut milk and kokum aka Garcinia Indica. It can be used as a digestive, or eaten as part of a meal with rotis and/or rice.



For The Sol Kadhi:

8-10 kokum (sol)

1-1/2 cups coconut milk

1 finely chopped green chilly

2 fresh garlic cloves

2-3 tbsp finely chopped coriander

1/2 tsp cumin powder

Salt, to taste

For the tempering:

1/2 tsp ghee

1/2 tsp cumin seeds

5-6 curry leaves


Soak kokum in 1 cup water overnight or for 5-6 hours.

After soaking, squeeze the kokums and get all the liquid out.

Strain the liquid, and throw away the kokums.

Coarsely crush the coriander, green chilly, and garlic, along with a pinch of salt.

Roast cumin seeds for few seconds and crush coarsely.

In a bowl, mix coconut milk and kokum water.

Add crushed masala and cumin seeds.

Add salt to taste and mix well.

Heat ghee in a pan, add cumin seeds, and crushed curry leaves.

Turn off the flame and pour the tempering over the sol kadhi.

Tip: Solkadhi can be served cold or lukewarm.

Recipe Source: Tarla Dalal


The Very Different Sindhi Kadhi
Image credit: Gurjit Singh, YouTube

The credit for this delightful kadhi belongs to the Sindhi community. This dish is very different from the usual types of kadhi, and is a quintessential part of a Sindhi meal.


Gram flour (besan) - 4 tsp

Lady's fingers (bhindi) - 8-10

Drumstick - 1

Potatoes - 2, medium

Asafoetida - 1/4 tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds (methi dana) - 1/4 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 8-10

Oil - 4 tblsp

Cluster beans (gawar) - 10-12

Tomatoes - 2, medium, grated

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Salt - to taste

Ginger - 1 tsp, grated

Tamarind pulp - 1 tsp


Heat 2 tbsp oil in a deep non-stick pan.

Cut drumstick into 1- inch pieces.

Cut potato into big cubes.

Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan and sauté till fragrant.

Add gram flour and mix and sauté till fragrant.

Add 1-½ cups water and mix till smooth.

Add another 1-½ cups water and mix.

Heat 2 tbsp oil in a shallow non-stick pan.

Add bhindi and gawar and sauté.

Add tomatoes to the gram flour mixture and mix well.

Add turmeric powder, red chilli powder and salt and mix well.

Add drumstick and potatoes and let them cook.

Add ginger, bhindi and gawar, and mix well.

When the vegetables are cooked, add tamarind pulp and mix well.

Cook for 1-2 minutes.

Serve hot with steamed rice.

Recipe Source: Sanjeev Kapoor


The Uttar Pradeshi Kadhi Pakora
Image credit: Patrika

The state of Uttar Pradesh has a very different way of making kadhi, with tomatoes and onions added to the yogurt gravy. Mouth-wateringly delicious, indeed!



For pakoras:

1 cup besan/ chickpea flour

1 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp turmeric powder

A pinch of cooking soda

1/4 tsp ajwain/ carom seeds

Salt, to taste

1/4 cup water or as required 

Oil, to deep fry

For kadhi batter:

1/2 cup besan

1 cup yogurt/ curd

5 cups water

A pinch of turmeric powder

1/2 tsp red chilli powder

Salt, to taste

For kadhi masala:

1 large onion

1 large tomato

4 green chillies

10 to 12 curry leaves

2 tbsp oil

A pinch of asafoetida/ hing

2 tsp minced garlic

1/2 tsp cumin seeds

1.5 tsp red chilli powder

2 tsp coriander seeds powder

1/2 tsp turmeric powder


In a wide bowl, mix all the ingredient 'For pakoras' except oil into a smooth batter. It should not be too thin, but thicker than normal pakora batter.

Heat oil for deep frying in a wok and drop small amounts of batter to make 6-7 small pakoras. Fry both sides until golden brown. Repeat the same for the rest of the batter.

Peel and slice onion, chop tomato and coriander leaves, and slit green chillies.

In a pan or wok, heat oil, add hing, garlic and cumin seeds. Let garlic become golden brown. Now, add onion, green chillies and curry leaves and saute until the onion becomes soft and brown.

Add red chili powder, coriander powder, turmeric powder and salt, and mix well. Cook for a minute on low flame. Add tomato, cover and cook until it gets mashed.

While the masala is getting ready, prepare kadhi batter. For this, in a wide bowl, beat curd, add water and whisk well to make buttermilk. In another bowl, take besan, turmeric powder, chilli powder and salt, add a little water and make a smooth batter. Add the prepared buttermilk to the besan mixture, and whisk well to combine everything nicely. Keep aside.

Once the masala gets cooked well and oil starts to separate, add besan/ kadhi batter and mix well. Keep the flame low to medium, and let it come to a boil.

Lower the flame now, cover and let the kadhi simmer for 8-10 minutes or until besan gets cooked. Adjust salt if required. Add pakoras, stir and simmer for another 5 minute on a low flame. Add chopped coriander leaves, mix and switch off the heat. Let the kadhi stand for a minimum of 10 minutes before serving.

Serve warm with steamed rice.

Recipe Source: Indiankhana.net

Marwari Gatte Ki Kadhi
Image credit: homecooksrecipe.com

The famous Marwari gatte ki sabzi needs no introduction. The Marwaris also make a beautiful kadhi out of the gatte i.e. steamed gram flour (besan) dumplings. This yogurt-based dish uses a blend of dry spices to create an enticing flavour.



For the gatte:

3/4 cup besan (bengal gram flour)

1 tsp chilli powder

1 tsp fennel seeds (saunf)

1 tsp carom seeds (ajwain)

1 tbsp curd 2 tbsp oil

Salt, to taste

For the kadhi:

2 cups curd

1 tbsp besan (bengal gram flour)

2 tbsp oil

1 tsp cumin seeds (jeera)

1/2 tsp mustard seeds (rai)

1/2 tsp fennel seeds (saunf)

1/4 tsp asafoetida (hing)

1 bay leaf (tejpatta)

1 cardamom (elaichi)

1 clove (laung)

4 to 6 curry leaves (kadi patta)

1/4 tsp turmeric powder

1-1/2 tsp chilli powder

2 tsp coriander-cumin seeds (dhania-jeera) powder

Salt, to taste

For the garnish:

2 tbsp finely chopped coriander


For the gatte:

Combine all the ingredients in a deep bowl and knead into a stiff dough using 1½ tbsp of water.

Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical rolls.

Cut the gatte into 10 to 12 equal pieces and keep aside.

Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water 7 to 8 minutes. Drain and keep aside.

For the kadhi:

Combine the curds, besan, and ½ cup of water in a deep bowl and mix well using a whisk so that no lumps remain.

Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, cardamom, clove and curry leaves and sauté on a medium flame for a few seconds.

When the seeds crackle, add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for 30 seconds.

Add ½ cup of water, curds-besan mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

How to proceed:

Just before serving, add the prepared gatte to the kadhi and cook on a medium flame for 2 minutes, while stirring occasionally.

Serve hot, garnished with coriander.

Recipe Source: Tarla Dalal

Vrat Ki Kadhi
Image credit: Spice Up The Curry

Vrat Ki Kadhi, also known as Singhare Ki Kadhi, is a dish commonly consumed during fasts. It is made out of water chestnut flour, as against the gram flour used in the regular kadhi



For kadhi:

Plain yogurt – ½ cup

Singhare ka atta (Water chestnut flour) – 1 tblsp

Red chili powder – ½ tsp

Cinnamon powder – ⅛ tsp

Rock salt or sendha namak - to taste

Sugar – a pinch

Water – 1 cup

Cilantro or coriander leaves – a few, chopped finely

For tempering or tadka:

Oil or ghee – 1 tblsp

Cumin seeds – ½ tsp

Dried red chili – 1

Curry leaves – 3-4


Take yogurt, singhare ka atta, red chili powder, cinnamon powder, sendha namak, and sugar in a bowl. Mix well.

Add water and again mix, so that there are no lumps.

Pour the mixture into a pan, turn the heat to medium and let it come to a boil. Keep stirring every 2 minutes, otherwise yogurt will separate or curdle. Let it simmer.

In a tadka pan, heat the oil or ghee on medium heat. Once hot, add cumin seeds and let them sizzle. Then add curry leaves and dried red chili. Saute for few seconds. Add this to the simmering kadhi immediately. Mix and let it simmer for 5 minutes or till kadhi becomes thick.

Lastly, add the chopped cilantro. Stir.

Vrat ki kadhi is ready to serve.

Recipe Source: Spice Up The Curry

Which of these regional versions of kadhi have you tried out already? Which of the other ones interest you? Do let us know, in your comments!


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Priya Iyer
Priya Iyer is a Bangalore-based content writer, an avid book reader, traveller, shutterbug, and self-confessed foodie. Besotted with her family, she thinks cooking, reading, and writing are therapeutic. She calls herself a work-in-progress, and loves learning about herself as much as she loves exploring the city she calls home.   Read more
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