A tangy and savory yogurt-based curry from Hyderabad, simmered to perfection with aromatic spices. This light yet flavorful kadi, often served with fluffy chickpea flour fritters, is a comforting classic best enjoyed with steamed rice.
Prep15 min
Cook35 min
Servings4
Serving size: 1 cup
381cal
13gprotein
34gcarbs
23g
Ingredients
1.25 cup Besan (1 cup for pakoras, 0.25 cup for kadi)
2 cup Curd (Plain, full-fat, and slightly sour)
2 medium Onion (1 finely chopped for pakoras, 1 thinly sliced for kadi)
3 piece Green Chili (1 finely chopped for pakoras, 2 slit for kadi)
A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet flavorful dish is the perfect companion to rich curries and dals, offering a beautiful aroma in every bite.
Creamy, gut-friendly Dahi ki Kadi with aromatic Bagara Chawal – a soul-satisfying, perfectly spiced comfort meal!
This hyderabadi dish is perfect for lunch. With 846.87 calories and 20.39g of protein per serving, it's a nutritious choice for your meal plan.
fat
Salt
(0.5 tsp for pakoras, 1.5 tsp for kadi, or to taste)
0.25 tsp Baking Soda (Optional, for fluffy pakoras)
3.5 cup Water (Approx. 0.5 cup for batter, 3 cups for kadi)
1.5 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 piece Dried Red Chili (Broken into halves)
10 leaves Curry Leaves
0.25 tsp Asafoetida
Instructions
1
Prepare the Pakora Batter
In a mixing bowl, combine 1 cup of besan, 1 finely chopped onion, 1 chopped green chili, 2 tbsp coriander leaves, 0.25 tsp turmeric powder, 0.5 tsp salt, and the baking soda.
Gradually add about 0.5 cup of water, whisking vigorously to form a thick, smooth, and airy batter. The consistency should be like a thick pancake batter.
Let the batter rest for 10-15 minutes. This helps in making the pakoras fluffy.
2
Fry the Pakoras
Heat 1.5 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until the pakoras are golden brown, crisp, and cooked through.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3
Make the Kadi Base
In a large bowl, whisk the 2 cups of curd until it is completely smooth and creamy.
Add the remaining 0.25 cup of besan and whisk again, ensuring there are absolutely no lumps.
Gradually pour in 3 cups of water, whisking continuously to form a thin, uniform mixture.
Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp salt. Mix well.
4
Cook the Kadi
In a large, heavy-bottomed pot, heat 1 tbsp of oil (you can use some from frying) over medium heat.
Add the thinly sliced onion and sauté for 3-4 minutes until soft and translucent.
Add the ginger-garlic paste and the 2 slit green chilies. Sauté for another minute until the raw aroma disappears.
Lower the heat and slowly pour the besan-yogurt mixture into the pot, stirring continuously and vigorously to prevent the curd from splitting.
Increase the heat to medium and bring the mixture to a gentle boil, still stirring constantly. This will take about 5-7 minutes.
Once it boils, reduce the heat to low and let it simmer for 12-15 minutes, stirring occasionally. The kadi will thicken slightly and the raw taste of besan will cook off.
5
Add Pakoras and Prepare Tempering (Tadka)
Gently slide the fried pakoras into the simmering kadi. Let them cook in the kadi for 2-3 minutes to soften and absorb the flavors.
Meanwhile, prepare the tempering. Heat 2 tbsp of ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter. Then add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30-40 seconds until fragrant.
Turn off the heat and immediately stir in the asafoetida.
6
Finish and Serve
Pour the hot tempering over the kadi. You will hear a satisfying sizzle.
Garnish with the remaining 2 tbsp of freshly chopped coriander leaves.
Stir gently and serve hot with steamed basmati rice or jeera rice.
4
Serving size: 1.5 cup
466cal
8gprotein
83gcarbs
11gfat
Ingredients
2 cup Basmati Rice (rinsed and soaked for 30 minutes)
3 tbsp Ghee
2 pcs Onion (medium, thinly sliced)
1 tsp Shah Jeera (caraway seeds)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom (pods)
1 pcs Bay Leaf
1 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
4 cup Water (for cooking rice)
1.5 tsp Salt (or to taste)
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Temper the Spices (Bagar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shah jeera, a 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
3
Caramelize Onions: Add 2 thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the dish's signature flavor. Add 1 tbsp of ginger-garlic paste and 3 slit green chilies, and sauté for another minute until the raw smell disappears.
4
Sauté and Cook the Rice: Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water, 1.5 tsp of salt, and 0.25 cup of chopped mint leaves. Stir gently once to combine.
5
Simmer and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked. Do not open the lid during this time.
6
Rest and Serve: Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the grains to firm up and separate. Gently fluff the rice with a fork. Garnish with 0.25 cup of chopped coriander leaves and serve hot with your favorite curry.
