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    Whisk Affair » Recipes » Dal & Curries » Dal » Vegetable Kadhi

    Published: Dec 27, 2014 | Last Updated On: Dec 30, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Vegetable Kadhi

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    Kadhi is a popular Indian dish made with chickpea flour and sour yogurt. There are many variations of this delicious dish and today I have made kadhi with lots of vegetables, making it even more healthy and delicious in the name of Vegetable Kadhi. Vegetable Kadhi has the goodness of yogurt as well as vegetables fused in a very wholesome manner.

    Vegetable Kadhi served in a bowl

    Just like Vegetable Jalfrezi, Vegetable Kadhi is equally wholesome and satiating. You can relish Vegetable Kadhi with either rice or rotis, parathas or any Indian flatbread of your choice.

    Do read its easy recipe and definitely try it out at your home at least once.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Vegetable Kadhi

    Made with chickpea flour, yogurt and vegetables, this is must have for anyone who loves Indian cuisine.
    4.50 from 2 votes
    Print Pin Rate
    Course: Kadhi
    Cuisine: Indian
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 4 people
    Calories: 295kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup Besan / Chickpea flour
    • 2 cup Sour yogurt
    • 6 cup Water
    • 2 tablespoon Oil
    • 1 teaspoon Methi / Fenugreek seeds
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Zeera / Cumin seeds
    • ¼ teaspoon Heeng / Asafoetida
    • 12 Curry leaves
    • 4 Dry red chilies
    • 1 cup Onion (thinly sliced)
    • ¼ cup Green peas
    • 8 Lady's finger (slit into 3-4 pieces)
    • ¼ cup Cauliflower (broken into small florets)
    • ¼ cup Potato (cut into small pieces)
    • Salt to taste
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Red chili powder
    • 2 teaspoon Coriander powder

    For tadka

    • 1 tablespoon Oil
    • ½ teaspoon Mustard seeds
    • 10 Curry leaves
    • ½ teaspoon Red chili powder
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    Instructions

    • Whisk the yogurt.
    • Add chickpea flour in it and mix well.
    • Add water and make a thin mixture.
    • Heat oil in a heavy bottom pan.
    • When the oil is hot, add fenugreek seeds.
    • When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves.
    • Add onion and fry for a minute.
    • Add the vegetables and cook for a minute.
    • Add salt, turmeric powder, red chili powder and coriander powder.
    • Fry for a minute.
    • Add the yogurt and chickpea flour mixture in the pan.
    • Bring the mixture to a boil.
    • Simmer the heat and cook the kadhi for 30-40 minutes on low heat.
    • Adjust water accordingly.

    For the tadka

    • Heat oil in a pan.
    • When the oil is hot, add mustard seeds and curry leaves.
    • Switch off the heat.
    • Add red chili powder.
    • Add the tadka in the kadhi.
    • Serve hot with rice or chapati.

    Nutrition

    Calories: 295kcal | Carbohydrates: 28g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 660mg | Fiber: 5g | Sugar: 12g | Vitamin A: 993IU | Vitamin C: 188mg | Calcium: 222mg | Iron: 3mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Uma Shankar

      December 27, 2013 at 5:07 pm

      Looks heavenly!

      Reply
    2. Manjula Bharath

      December 28, 2013 at 5:23 am

      wow tempting veg kadhi 🙂 looks fantastic !!

      Reply
    3. plasterers bristol

      April 29, 2015 at 4:56 pm

      Love this recipe. Thanks for sharing.

      Simon

      Reply
    4. Hema Athwani

      July 31, 2015 at 8:56 am

      Loved this curry-my whole family is enjoying my cooking nowadays:)thanks Neha

      Reply
      • msnehamathur

        July 31, 2015 at 2:51 pm

        Awesome 🙂

        Reply
    5. Subhashini

      June 07, 2022 at 4:41 pm

      5 stars
      Wow! This looks really interesting. You had me at vegetables 🙂 Thanks for sharing!

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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