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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.
For 4 servings
Prepare the Pakora Batter
Fry the Pakoras
Make the Kadi Base
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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.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 380.82 calories per serving with 12.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kadi
Add Pakoras and Prepare Tempering (Tadka)
Finish and Serve
Make the pakoras in an air fryer or a paniyaram/appe pan with minimal oil instead of deep-frying to reduce the fat content.
Add finely chopped spinach (palak) or fenugreek leaves (methi) to the pakora batter for added nutrition and flavor.
You can make the kadi without any pakoras. This version is known as 'Sadi Kadi' and is lighter and quicker to prepare.
Increase or decrease the amount of green chilies and red chili powder to suit your preference for heat.
The use of curd (yogurt) makes this dish rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Both besan (chickpea flour) and yogurt are excellent sources of protein, which is essential for muscle repair, cell growth, and overall body function.
This recipe is made with besan, which is naturally gluten-free, making it a suitable and delicious option for individuals with gluten intolerance or celiac disease.
The tempering includes spices like asafoetida (hing) and cumin seeds, which are traditionally known in Ayurveda to aid digestion, reduce bloating, and prevent flatulence.
Kadi usually curdles for two main reasons: either the yogurt mixture was added to a very hot pan, or it was not stirred continuously while bringing it to a boil. Always add the yogurt mixture on low heat and stir constantly until it comes to a gentle boil.
It is moderately healthy. The base ingredients, yogurt (a good probiotic) and besan (high in protein and fiber), are very nutritious. However, the deep-frying of pakoras adds a significant amount of fat and calories. For a healthier version, consider making the pakoras in an air fryer.
One serving (approximately 1 cup or 285g) contains around 380-420 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the yogurt used.
Yes, you can. Store the kadi and pakoras separately in the refrigerator for up to 2 days. Reheat the kadi gently on the stovetop, adding the pakoras in the last few minutes. You may need to add a little warm water to adjust the consistency as it thickens upon cooling.
While both are yogurt-based curries, Punjabi Kadi is typically thicker, richer, and often has a more pronounced sour taste. Hyderabadi Kadi is generally thinner in consistency, lighter, and gets its distinct flavor from a specific tempering of curry leaves, mustard seeds, and cumin.
Yes, you can use a plain, unsweetened plant-based yogurt like almond or soy yogurt. Be aware that the taste and texture might differ slightly. Ensure the vegan yogurt is whisked well with besan to prevent lumps.