Dahi Ki Kadi
I miss my uncle a lot whenever I prepare this curry at my house. He loves this curry to no extent and would always pour some tablespoons of the silky bright sunny colored yogurt gravy into his plate after he finished his meal to savour upon it in the end. I always enjoyed seeing him doing so. It feels so nice to see someone enjoy food to the last morsel.
Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy
Dahi ki Kadi is an another dish prepared in most Hyderabadi houses very commonly. It is a simple curry with a thick yogurt gravy with a bright gold tint due the added spice especially for the color, turmeric. Gram flour is also added to give it a little volume. Be careful while you add turmeric to it, as too much turmeric will give a bitter taste to the curry. So be very careful while using this spice for color in this dish.
The dumplings are made of gram flour, chopped onions, spices and herbs. This is the customary method of preparing the bhajiyas for the dahi ki kadi. I sometimes substitute onion with cauliflower florets, and add the cauliflower fritters to the kadi for a new and different taste. You can try it, with different vegetables too.
This curry is usually is not reheated later. The left over is generally had cold from the refrigerator, with plain boiled rice or Khushka. I prepare this curry along with an another dry curry as a side dish.
Serves : 6-8
Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy
Ingredients:
For the Kadi (Kadi is the thick yellow coloured yoghurt gravy in which the Bhajiya are added later)
Yogurt – 750 ml
Turmeric – 1/2 tsp
Water – 3 cups
Besan/Gram Flour – 1/4 cup
Red chilli powder – 1 tsp
Salt – 1 tsp
Onion – 1, small, finely chopped
For the Baghaar (Baghaar is the Tempering. It is the flavored oil added to curries in the end for garnishing and flavoring the dish)
Canola Oil – 4 tbsp
Cumin seeds/Zeera – 1 tsp
Dried Red Chillies – 2, each cut into half, seeds shaken away
Garlic – 1
Curry leaves – 6
Canola/Sunflower Oil – 3 tbsp
For the Bhajiya (Bhajiyas here are the fritters/dumplings added to the yogurt gravy)
Gram Flour – 1/2 cup
Water – to make paste
Red chilli flakes or Finely chopped small green chillies – 3/4 tsp
Salt – 1 tsp
Cilantro and Mint leaves – 1/2 cup, finely chopped
Ginger-Garlic paste – 1 tsp
Canola/Sunflower Oil – for deep frying
Dahi Ki Kadi – Gram Flour Dumplings in silky yogurt gravy
Method:
1. In a bowl, whisk the yogurt till smooth and creamy and keep aside. Mix in the gram flour,water, turmeric powder, salt and red chilli powder, and pass the mixture throw a strainer into a deep and heavy bottomed non stick saucepan. Mix well using a spoon and let cook at medium low heat and keep stirring constantly and gently until it comes to a boil once. Once it is boiling, let it simmer uncovered for about 30-45 minutes or until the raw smell of the gram flour goes away. Keep stirring it occasionally to avoid it getting burnt at the bottom.
2. In the meantime, put a kadai or wok on medium high heat with oil enough to prepare the gram flour bhajiyas/fritters. Now, in a small bowl, mix together the gram flour, the ginger garlic paste, red chilli flakes/green chillies, cilantro, salt and water just enough to make a thick paste. Drop teaspoons of this paste at a time into the hot oil,leaving space between them, and deep fry the bhajiyas/frittes till they swell up and are golden in colour. Remove with a slotted spoon and keep aside on a paper towel.
3. Now in a small non stick pan, pour oil and throw in the cumin seeds, crushed garlic pod, curry leaves once the oil is hot. Stir fry the seeds till they splutter and change colour for abour a minute. Add the dried red chillies, and remove from heat. This is the Baghaar.
4. Finally, check the deep pan in which the kadi has been cooking. If it has attained a consistency of a loose gravy, it is done (make sure it not very thin, and also not too thick in consistency or else later on when it gets cooled, it will become like a cake. If it has become thick, add a little water, and if it is thin, cook it for a little more time). Now add the chopped onion and the fried bhajiyas to the kadi and give a stir to dip them in the curry. Pour the prepared baghaar over the curry and serve it warm.
Note: While preparing Kadi, one has to take a few precautions in order to avoid getting the yogurt curdled:
1. Once you mix the yogurt with all the ingredients and strain it, make sure that the yogurt is well blended.
2. When you begin cooking the kadi, make sure you cook it at a medium low heat and keep it stirring it until it comes to a boil.
Suggested Accompaniments: Talahuwa Gosht and Chawal
I am sending this as an entry to ‘Think Spice, Think Turmeric‘ event being hosted by Sudeshna.
Luv,
Mona
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January 8th, 2008 at 3:34 pm
It’s something about Besan mixed with Yogurt which makes it so silky and delicious! Pakodis can be optional for me, love it!:)
Happy new year to you Mona!
January 8th, 2008 at 4:47 pm
COMFORT FOOD!!!! I love kadhi- chawal!!!
January 8th, 2008 at 8:29 pm
I make punjabi kadhi which is similar to ur recipe. But the tadka is different.
we love kadhi chawal.
January 8th, 2008 at 11:56 pm
Wow, looks delicious. I would be like your uncle too as I love anythin with yogurt.
January 9th, 2008 at 3:00 am
Mona thank you so much for your lovely comments on my blog. You are really gracious to say all that to me. I love kadhi anytime. I have never been able to get this right, so I always pester my MIL & mom to make it for me, when I do have this urge. Its total comfy food. Love every bit.
January 9th, 2008 at 3:42 am
Kadhi is so enjoyable, especially with pakodas in it!
January 9th, 2008 at 8:36 am
Mona, the kadhi looks and sounds delish…no wonder, it has your uncle licking his plate clean 🙂
January 9th, 2008 at 12:33 pm
This sure looks delicious. This is great comfort food.
January 9th, 2008 at 12:38 pm
Just looking at the dish, it is easy to see how your uncle would want to have some more after his meal 🙂
January 9th, 2008 at 2:15 pm
really comfort dish…love them..
January 10th, 2008 at 7:27 pm
Mona this looks wonderful I have tried something similar to this before and I loved it. I bet those fritters are delicious with the kadi yum yum yum!
January 16th, 2008 at 11:08 am
Love this Dish the most, specially the bajiya’s ………….. 🙂
January 17th, 2008 at 8:48 pm
Hey Mona, the new site looks great… Glad you got everything figured out…
January 18th, 2008 at 5:44 am
Congrats on the new site, Mona, glad to see it up and running.
A point of interest for you; the Zaiqa feed influences my menu choices at least 25% of the time! I see something you’ve posted and then think: I must make that today/tomorrow/sometime this week.
January 18th, 2008 at 8:40 am
Mona dear,
congrats, new site looks wonderful..
I love the header..
January 23rd, 2008 at 5:27 pm
Ohhhh, it looks soooo good! I too would find every last bit and eat it up 🙂
February 19th, 2010 at 8:10 pm
When i made my kadi thr yogurt separated from water
like it usually happens when milk curdles
why did that happen help
Sana, I have updated the post with a few precautions to take while preparing kadi in order to avoid the yogurt getting curdled. Please go through them. ~Mona
April 12th, 2010 at 2:48 am
Asalam Alaykum Zaiqa,
I recently discovered your site and am LOVING it. As a new wife who recently moved out of her family’s home, I can always find whatever hydro dish’s recipe I’m craving here 🙂
I tried out this recipe this past week and it came out pretty well! Although I did feel that the besan still tasted a bit raw even after simmering the kadi for over 45 minutes. Do you think cooking the besan for a few minutes in a dry pan before mxing it into the dahi would help with this problem?
Thanks for everything!
WaAlaiKumAsSalaam Aliya, Jazakallahu Khair for the appreciation.
Usually after cooking for about 1 hour the raw smell of besan should go away. You can try just lightly dry-roasting the besan before adding to the kadi, that should help. By the way, my name is Mona.
April 13th, 2010 at 4:50 pm
assk mona
hope u r doing well inshlh. like all ur new posts, esp suji ka halwa and chaats. reminds me of india and all chaat centers i used to enjoy, gokul,shalimar,agarawala, all street chaats.
i lked ur dahi ki kadi recipe, but i also used to deal with the above problem as the yogurt turns into curdling if cooked long.
my freind gave me a good tip i want to share with u which is add yogurt, besan, hari mirchi, cilantrio , a/d paste, salt, zeera powder ,haldi together with water and blend it for sometime. then cook this mixture on low heat for 10 – 15 mnts.
rest is all fine
take care
alhfz,rizruby
WaAlaiKumAsSalaam Rizruby, will definitely try, Jazakallahu Khair for sharing.
March 15th, 2011 at 11:16 am
Mona, what a lovely website you have. I am half Hyderabadi myself settled in the UK and I love experimenting with recipes to recreate foods that my Nani-Ma used to cook for me when I was little.
My non-Hyderabadi husband adores dahi ki kadi and I am planning to cook this today. Keep up with the great work. Here it goes into my printer … wish me luck! xoxox
March 17th, 2011 at 2:32 pm
Bhajiyas of Dahi kadi are incomplete with out small pieces of onions in it.
So do put some chopped onions in the Besan which you make for frying these bhajiyas/Pakodas.
Shukriya…
June 15th, 2013 at 10:31 am
Assalamu alaikum sister mona
I am a silent visitor of ur blog since 3yrs aftr my mrg
I like al ur recipies and m glad that urs recipies are the most authentic hyd dishes ur stories are almost same in al our hyd houses
I live in SA and ur recipies help me alot in cooking and memorize those days of childhood. I wish even our kids too enjoy same hydi childhood days Ameen.
Pry fr all
Jazakallah
June 17th, 2013 at 5:13 pm
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January 31st, 2014 at 7:37 am
AoA, I loved the recipe. However, i am confused about the quantity of the yoghurt. Is it 1 kg? 1/2 kg? 🙂