Kadhi recipes from all over India

Chhattisgarhi kadhi

 https://www.instagram.com/p/CxvF41vJfF1/

Sindhi Kadhi

Already has a dedicated page below:

https://recipesbyabha.blogspot.com/2023/04/sindhi-kadhi.html

Dabka Pakodi Kadhi

Learnt it from Chef Ranveer Brar recently. And is it good!

For kadhi:

• 1 cup Curd, beaten
• 2/3 tbsp Gram flour
• 4/6 cups Water (ratio of gram flour to water to be 1tbsp:2 cups)
• Salt to taste
• 1 tsp Degi red chilli powder 
• ½ tsp Turmeric powder

Simmer for 15 minutes at least.

 

For pakodi:

• 1 cup Gram flour
• ⅓ cup Curd, beaten
• ¼ tsp Carom seeds, अजवाइन 
• A pinch of asafoetida, हींग
• ½ tsp Turmeric powder
• 1 tsp Degi red chilli powder
• Salt to taste
• Water as required
• 2 tbsp Coriander leaves, chopped
• ½ tsp Baking soda
• 1 tsp Oil

For tadka:

• 2 tbsp Ghee
• ¼ tsp Fenugreek seeds
• 4 Dry red chilli
• 1 tbsp Coriander seeds, roughly crushed
• ½ inch Ginger, chopped
• ¼ tsp Asafoetida

Ref: https://www.youtube.com/watch?v=x91sGggmVtw

Bajre kee pakodee Kadhi

https://www.youtube.com/watch?v=uuyLEqf1FBU

Rajasthani Kadhi Dhokli

I made this recently - it came out amazing! Kind of like dabka pakodi but made with more veggies etc. The recipe also uses wheat flour, i will try a gluten-free recipe soon.

Ref: https://naturallynidhi.com/rajasthani-kadhi-dhokla/

Turai Kadhi

@28 Oct, 2025

Came across this recipe recently, and made it today. Agni loved it! (She is not usually a fan of kadhi.) In her own words - "This shouldnt taste so good!!"

Credit: https://www.youtube.com/watch?v=1PgBXj1cxjQ

• 2 tbsp ghee
• Torai / Sponge gourd – 500 gm (peeled and chopped)
• Potato – 1 medium (chopped)
• Water 500-600 ml

In a pressure cooker, warm up ghee. Roast Torai and potato lightly in ghee. Add roughly 300 ml water so that vegetables are covered in water. Close the cooker, and let it come to boil.

Switch off the flame after 1 whistle on high flame, and 3 on low flame.

Open the cooker after 10-15 minutes and let cool for a bit longer. Add rest of the water to make it cooler. Now, use immersion blender to blend everything. 

• Curd – 100 gm (IMP: curd cannot be added to very hot contents, it will split)
• Roasted besan / Gram flour (Dry roast it in a pan while the torai is getting cooked) – 2 tbsp
• Salt
• Turmeric powder – 3 tbsp
• Red chilli powder – 2 tsp
• Garam masala powder – 1 tbsp
• Kashmiri lal mirch (optional) – 1 tsp

Add all these to the cooker, and blend again. Once again, put it on flame, let the contents come to a boil, and then simmer for 15 minutes.

• 1tbsp ghee
• Heeng, mustard seeds, dry red chillies
• Onion – 1 medium (finely chopped)
• Garlic – 3–4 cloves (finely chopped)
• French beans (optional) – ¼ cup (finely chopped)

 A little bit more elaborate tadka to add some texture to the kadhi! Also, heaps of flavor from onion and garlic. I also added lots of fresh dhaniya!