Kathiyawadi Kadhi Recipe | Dhaba Style Spicy Kadhi | कथियवादी कढ़ी बनाने का तरीका | Chef Sanjyot keer

Описание: This is a simple, homestyle Kathiyawadi Kadhi, spicy, garlicky, tangy and perfect for chilly winter days. ✨
Enjoy it hot with bajra rotla, white butter, pickle, garlic chutney and rice for a truly comforting meal.
Do give this recipe a try. Happy cooking! ❤️🍽️

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Full written recipe - Kathiyawadi Kadhi

Prep time: 10–15 minutes
Cooking time: 25–30 minutes
Serves: 3–4
Ingredients
Kadhi Base:
SOUR CURD | खट्टा दही 1 CUP
BESAN | बेसन 1/4 CUP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
SALT | नमक TO TASTE
WATER | पानी 3 CUPS
Garlic–Chilli Paste:
GARLIC | लहसुन 10–12 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
Cooking (Main Tempering):
GROUNDNUT OIL | मूंगफली का तेल 1–2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CUMIN SEEDS | जीरा 1/2 TSP
HING | हींग 1/4 TSP
FENUGREEK SEEDS | मेथी दाना A PINCH
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON STICK | दालचीनी 1 INCH
CURRY LEAVES | कड़ी पत्ता 10 NOS.
Simmering:
CURRY LEAVES | कड़ी पत्ता 2 SPRIGS
Final Tadka:
GHEE | घी 1 TBSP
DRIED RED CHILLI | सूखी लाल मिर्च 2 NOS.
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
Finishing:
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Place a strainer over a bowl. Add sour curd and besan to the strainer and sieve them together to remove any lumps.
Add turmeric powder, coriander powder, spicy red chilli powder, cumin powder, and salt. Whisk well. Add water and mix thoroughly to form a smooth kadhi mixture. Keep aside.
In a mortar and pestle, add garlic and green chillies and crush them coarsely to make a rough paste. Keep aside.
Heat a kadhai on medium flame and add groundnut oil. Once the oil is hot, add mustard seeds and cumin seeds. Let them crackle, then add hing, fenugreek seeds, bay leaves, cinnamon stick, and curry leaves. Sauté briefly until aromatic.
Stir the kadhi mixture once again and slowly add it to the kadhai, stirring continuously to prevent curdling. Mix well.
Bring the kadhi to a gentle boil. Once it starts boiling, reduce the flame to medium and add curry leaf sprigs. Let the kadhi simmer for 5–7 minutes.
After simmering, cover the kadhai and cook the kadhi for 15 minutes, stirring occasionally. The kadhi should develop a rich colour and aroma. Adjust the thickness as per preference.
Once cooked, discard the curry leaf sprigs and bay leaves for easier serving. Taste and adjust salt if required.
For the final tadka, heat ghee in a small pan. Add dried red chillies and Kashmiri red chilli powder, and immediately pour this tempering over the kadhi.
Finish by adding chopped fresh coriander.
Kathiyawadi Kadhi is ready. Serve hot with bajra rotla, rice, or pulao.

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Intro 0:00
Base Mixture 1:35
Garlic & Green Chilli Paste 3:24
About Kathiyawadi Kadhi and other types of Kadhi 3:55
Tempering & Cooking 5:30
Final Tempering 8:25
Plating 9:15
Outro 11:10