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Indian

Haryanvi kadhi

Vegetarian

A slow-simmered, tangy yoghurt and chickpea-flour curry without dumplings, finished with a fenugreek and red-chilli tadka in ghee. Haryana's dairy-country comfort food.

Haryanvi kadhi is an Indian curry, ready in about 55 minutes and made with yogurt and chickpea flour. It serves 4 and is rated easy to cook.

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Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Easy
Calories
176

Ingredients

4 servings

For the tadka

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the yoghurt (opens in a new tab), chickpea flour (opens in a new tab), turmeric (opens in a new tab) and a little of the water until there are no lumps, then whisk in the rest of the water.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Pour into a pot with the ginger and green chillies and bring to the boil over a medium heat, stirring all the time so it doesn't split or stick.

  3. Step 3

    Add the salt, lower the heat and simmer, stirring now and then, until thick, smooth and no longer floury.

    • 30 min
    • low heat

    The longer kadhi simmers the better — Haryanvi cooks often let it go for an hour.

  4. Step 4

    For the tadka, heat the ghee (opens in a new tab) and fry the fenugreek (opens in a new tab) seeds until reddish, then add the cumin (opens in a new tab), dried chillies and asafoetida (opens in a new tab). Take off the heat, add the chilli powder and pour over the kadhi. Garnish with coriander.

About this dish

Origin
Haryana, India · Commonly attributedKadhi is made across North and West India; long-simmered plain kadhi is a staple of Haryanvi home cooking.More food from India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Simmered
Taste
tangy, savoury, creamy, spicy (chilli heat)
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Yogurt · Chickpea flour · Turmeric · Fresh ginger · Green chilli · Ghee
Techniques
Boiling · Simmering · Tadka (tempering)

Allergens

  • Contains: Milkfrom yogurt, ghee
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

176 kcal per serving

Estimated

1 serving ≈ 328 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 30%
  • Fat 55%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy176 kcal54 kcal
Protein6.6 g2 g
Carbohydrate13.6 g4.1 g
Net carbohydrate11.6 g3.5 g
Sugars6.1 g1.9 g
Added sugars0 g0 g
Fibre2 g0.6 g
Fat11 g3.4 g
Saturated fat6.4 g1.9 g
Trans fat——
Cholesterol30 mg9 mg
Sodium788 mg240 mg
Salt equivalent2 g0.6 g
Vitamins & minerals per serving
Potassium
333 mg
Calcium
155 mg
Iron
1.6 mg
Magnesium
42 mg
Vitamin A (RAE)
106 µg
Vitamin C
8 mg
Vitamin D
0.1 µg
Vitamin B12
0.4 µg
Folate (DFE)
59 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Sour yoghurt gives the best flavour; if yours is fresh, leave it out at room temperature for a few hours first.
  • If the kadhi does start to split, whisk hard off the heat — the chickpea flour usually brings it back.

Common mistakes

  • Adding salt before the kadhi boils can make it curdle.
  • Burning the fenugreek seeds — they turn bitter.

Serve with

  • Serve with steamed rice or bajra khichdi.

Storage

  • Keeps 2 days refrigerated; it thickens as it cools.

Reheating

  • Thin with water and warm gently, stirring.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

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