Vegetable Kadhi is a variation of the traditional North Indian Kadhi cooked with vegetables. It is best served with steamed rice or jeera rice (vegetarian, can be made gluten-free).
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About Vegetable Kadhi
Vegetable Kadhi is a variation of the classic North Indian Kadhi recipe loaded with various vegetables.
Sour yogurt and gram flour mixture are cooked with vegetables and spices to make this delicious Kadhi.
Vegetable kadhi is easy to make, comforting, and perfect for Indian-style meals with steamed rice and papad on the side.
This recipe is vegetarian and can be easily made gluten-free.
You can easily double or triple the recipe if making for a bigger crowd.
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Ingredients
Besan (Chickpea Flour, Gram Flour) – Besan makes the base of the kadhi. It makes the texture thick and creamy.
Yogurt (Dahi, Curd) – Kadhi is traditionally made using homemade yogurt that has turned sour (tangy).
You can use store-bought yogurt too. Keep it over the counter for 3-4 hours so that it turns a little tangy before making the kadhi.
Vegetables – I have added potatoes, green peas, lady finger, and cauliflower in this vegetable kadhi recipe. You can add other vegetables like green beans, green bell peppers (capsicum), zucchini, etc.
Oil – Any cooking oil is fine. You can also make it in ghee.
Others – You will also need brown mustard seeds, fenugreek seeds (methi dana), cumin seeds, asafetida (hing), curry leaves, dry red chilies, salt, red chili powder, turmeric powder, coriander powder, and red onions.
For The Tempering – Tempering is optional but greatly elevates the taste. You will need cooking oil, brown mustard seeds, curry leaves, and red chili powder.
How To Make Vegetable Kadhi
Whisk 2 cups of sour yogurt in a large bowl using a wire whisk until smooth and creamy.
Add ½ cup of chickpea flour and whisk well to make a lump-free mixture.
Add 5 cups of water and mix well. Set this mixture aside.
Heat 3 tablespoon of cooking oil in a large pan over medium-high heat.
When the oil is hot, add
- 1 teaspoon fenugreek seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 4-5 dry red chilies (stalks removed)
- 10-12 curry leaves
Let them crackle for 6-8 seconds.
Add 1 cup of thinly sliced red onions and cook for 2-3 minutes, stirring frequently.
Add ¼ cup of green peas, 8-10 lady’s fingers (cut into 1-inch pieces), ½ cup cauliflower florets, ½ cup peeled and cubed potatoes (¼-inch cubes), and mix well.
Now add
- 2 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon coriander powder
and mix well.
Cover the pan and cook for 4-5 minutes, stirring a few times.
Remove the lid.
Add the yogurt mixture to the pan and bring it to a boil, stirring continuously.
Reduce the heat to low.
Cover the pan and cook the kadhi for 45-50 minutes, until it has thickened and the vegetables are cooked properly.
Add more water if the kadhi is too thick. Check for salt and add more if required.
Temper The Kadhi (Optional)
Heat 2 tablespoon cooking oil in a pan over medium heat.
When the oil is hot, add ½ teaspoon brown mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.
Switch off the heat.
Add ½ teaspoon red chilli powder to the pan and immediately pour the tempering over the kadhi.
Mix well.
Tip – Save some tempering for garnishing.
Serve hot.
Serving Suggestions
Vegetable kadhi is best served with Steamed Basmati Rice, Jeera Rice, Ghee Rice, or lightly flavored pulao like Matar Pulao or Veg Pulao.
It tastes great with Phulka, Tawa Paratha, Gujarati Lauki Thepla, and Methi Thepla.
Serve a dry sabji (Aloo Methi, Aloo Capsicum, Batata Bhaji, Bhindi Do Pyaza), some Onion Lachha, Papad, and Pickle on the side for a complete meal.
Storage Suggestions
Vegetable kadhi can be stored in a clean, dry, air-tight container for 2-3 days.
Reheat in a pan or microwave until nice and hot before serving.
It tends to become thick while refrigerating, so add hot water while reheating.
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Recipe Card
Vegetable Kadhi Recipe
Ingredients
- 2 cups sour yogurt (khatta dahi, curd)
- ½ cup besan (chickpea flour, gram flour)
- 5 cups water
- 3 tablespoons cooking oil
- 1 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida (hing) (skip for gluten-free)
- 10-12 curry Leaves
- 4-5 whole dry red chilies (stalks removed)
- 1 cup thinly sliced red onions
- ¼ cup green peas
- 8-10 lady's fingers (cut into 1-inch pieces)
- ½ cup cauliflower florets (cut into florets)
- ¼ cup peeled and cubed potatoes (¼-inch cubes)
- 2 teaspoon salt (or to taste)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder
For The Tempering (Optional)
- 2 tablespoons cooking oil
- ½ teaspoon brown mustard seeds
- 10-12 curry leaves
- ½ teaspoon red chili powder
Instructions
- Whisk yogurt in a large bowl using a wire whisk until smooth and creamy.
- Add chickpea flour and whisk well to make a lump-free mixture.
- Add water and mix well. Set this mixture aside.
- Heat oil in a large pan over medium-high heat.
- When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds, asafetida, dry red chilies, and curry leaves. Let them crackle for 6-8 seconds.
- Add onions and cook for 2-3 minutes, stirring frequently.
- Add peas, lady's fingers, cauliflower florets, and potatoes (¼-inch cubes), and mix well.
- Now add salt, turmeric powder, red chili powder, and coriander powder and mix well.
- Cover the pan and cook for 4-5 minutes, stirring a few times.
- Remove the lid.
- Add the yogurt mixture to the pan and bring it to a boil, stirring continuously.
- Reduce the heat to low.
- Cover the pan and cook the kadhi for 45-50 minutes, until it has thickened and the vegetables are cooked properly.
- Add more water if the kadhi is too thick. Check for salt and add more if required.
Temper The Kadhi (Optional)
- Heat oil in a pan over medium heat.
- When the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
- Switch off the heat.
- Add red chili powder to the pan and immediately pour the tempering over the kadhi.
- Mix well.
- Tip – Save some tempering for garnishing.
- Serve hot.
Uma Shankar
Looks heavenly!
Manjula Bharath
wow tempting veg kadhi 🙂 looks fantastic !!
plasterers bristol
Love this recipe. Thanks for sharing.
Simon
Hema Athwani
Loved this curry-my whole family is enjoying my cooking nowadays:)thanks Neha
msnehamathur
Awesome 🙂
Subhashini
Wow! This looks really interesting. You had me at vegetables 🙂 Thanks for sharing!