Vegetable Kadhi Recipe with step by step photos | learn how to make vegetable kadhi
Kadhi is a one of the most popular Indian dish made with besan (chickpea flour) and curd/dahi. There are many variants of kadhi in different cuisines like Gujarati Kadhi, Rajasthani Dahi ki Kadhi, Gujarati Mango Kadhi and many others.
We have prepared this healthy and delicious vegetable kadhi with seasonal vegetables. This kadhi is thick in consistency as compared to Gujarati kadhi. This kadhi is also different from Sindhi kadhi, which has a tangy taste and uses mix vegetables including bhindi (okra) and drumsticks.
You can add many vegetables to this dish, depending on your choice and availability.
How to make Vegetable Kadhi Recipe | Step-wise process :
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Steam cook vegetables for 3 whistles.
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In a bowl, combine curd and besan, whisk well. Add 1 cup water. Beat till no lumps remain. Keep aside.
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Heat oil+ghee in a deep non-stick pan and add dry red chilli and mustard seeds.
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When the seeds crackle, add cumin seeds, asafoetida, green chillies, curry leaves, ginger and boiled vegetables and saute on a medium flame for 2-3 minutes.
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Add salt and turmeric powder and sauté for a few seconds.
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Add the curd-besan mixture, mix well and bring to boil.
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Now add chopped tomatoes and jaggery and cook on a slow flame for 7- 8 minutes, while stirring continuously. We have added jaggery to balance the sourness of curd. You can also add sugar instead of jaggery or eliminate adding sweetness.
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Check consistency and add more water if you find the kadhi too thick.
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Serve hot with steamed/jeera rice or phulka rotis.
Serving Suggestions
Serve piping hot Vegetable Kadhi with any Rice Dish like –
Corn Capsicum Pulao
Matar Paneer Pulao
Palak Pulao
Moong Sprouts Pulao
Vegetable Masala Khichdi
You may also like more Dal & Kadhi Recipes –
Gujarati Daal
Gujarati Kadhi
Vegetbale Kadhi
Dal Palak
Khatta Moong
Fajeto (Gujarati Mango Kadhi)
Vegetable Kadhi Recipe
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Ingredients (1 cup = 240 ml)
- 1 cup curd/dahi
- 1- 1.5 cups water
- 2 tablespoon besan/chickpea flour
- ½ cup chopped and steam cooked mixed vegetables we have used carrots, green peas and raddish
- 1 tomato chopped
- 1 teaspoon oil
- 1/2 teaspoon ghee
- 1 broken dry red chili deseeded
- ¼ teaspoon mustard seeds/rai
- ½ teaspoon cumin seeds/jeera
- pinch of asafoetida/hing
- 1 green chili cut into 2 pieces/finely chopped
- 5-6 curry leaves
- an inch piece of ginger grated
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon jaggery optional
- salt to taste
Instructions
- Steam cook vegetables for 3 whistles.
- In a bowl, combine curd and besan, whisk well. Add 1 cup water. Beat till no lumps remain. Keep aside.
- Heat oil+ghee in a deep non-stick pan and add dry red chilli and mustard seeds.
- When the seeds crackle, add cumin seeds, asafoetida, green chillies, curry leaves, ginger and boiled vegetables and saute on a medium flame for 2-3 minutes.
- Add salt and turmeric powder and sauté for a few seconds.
- Add the curd-besan mixture, mix well and bring to boil.
- Now add chopped tomatoes and jaggery and cook on a slow flame for 7- 8 minutes, while stirring continuously. We have added jaggery to balance the sourness of curd. You can also add sugar instead of jaggery or eliminate adding sweetness.
- Check consistency and add more water if you find the kadhi too thick.
- Serve hot with steamed/jeera rice or phulka rotis.
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