Methi Kadhi

Kadhi is a traditional Indian dish made by cooking curd/yogurt and gram flour (besan) together with spices. It’s a light, tangy, and usually served with steamed rice or khichdi.

Kadhi is staple in many Indian households especially in Gujarati, Punjabi, Rajasthani, Sindhi, and Maharashtrian cuisines.

Methi kadhi is a popular variation of kadhi made with fresh fenugreek leaves, a mixture of curd and besan, tempered with spices.

Learn how to make flavorful and aromatic Methi Kadhi. This easy step by step recipe will guide you to make this delicious comfort food.

Recipe Video for Methi Kadhi

If you like this video for Methi Kadhi , Please subscribe to our Youtube Channel  https://www.youtube.com/@CookwithDii & don’t forget to click the BELL icon so you can be the first to know when we post a new video.

How to make Methi Kadhi

In a bowl, whisk together curd, besan, turmeric, coriander powder, red chili powder, and salt until smooth.

Add water and mix well.

In a pan heat oil/ghee over medium heat.

Add chopped methi leaves and saute for 5 minutes.

Pour the prepared curd mixture into the pan and cook on low medium heat.

Stir continuously until it comes to a boil (to avoid curdling).

Once it boils, lower the heat and simmer for 12-15 minutes (stirring occasionally).

For tempering 

Heat oil/ghee in a small pan.

Add mustard seeds, crushed coriander seeds, cumin seeds, methi seeds, dry red chili, hing and let them splutter for few seconds.

Now add curry leaves, crushed garlic, green chili, onion and saute well.

Turn off the heat and add kashmiri chili powder.

Pour the tadka over the simmering kadhi and cook for 2-3 minutes.

Garnish with fresh cilantro.

Serve with steamed rice or khichdi.

Tips

Use slightly sour curd/yogurt, it gives kadhi its signature tangy flavor.

Whisk curd and besan really well (no lumps) before adding the water.

Always cook kadhi on low to medium heat. Stir often to prevent curd from splitting.

Add tadka when kadhi is simmering.

Kadhi thickens as it cools, so keep it slightly thin while cooking. If it becomes too thick, add hot water and simmer again.

Methi Kadhi

Recipe by Divya PatelCourse: MainCuisine: Indian

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Methi kadhi is a popular variation of kadhi made with fresh fenugreek leaves, a mixture of curd and besan, tempered with spices.

Ingredients

• For Curd Mixture

• 1/2 cup Curd/yogurt 

• 2 Tbsp Besan

• 1/4 Tsp Turmeric 

• 1/2 Tsp Coriander powder

• 1/4 Tsp Red chili powder

• Salt to taste

• 1.5 cup Water
   

• For Cooking

• 1 Tbsp Oil

• 1/2 cup Methi leaves (chopped)

• For Tadka/Tempering 

• 2 Tbsp Oil

• 1/4 Tsp Mustard seeds

• 1/2 Tsp Crushed Coriander seeds (coarse)

• 1/2 Tsp Cumin seeds

• 1/8 Tsp Methi seeds

• 2 Dry red chili

• Hing a pinch

• Few curry leaves

• 4 Garlic cloves (crushed)

• 2 Green Chili (chopped)

• 1 Onion (sliced)

• 1/2 Tsp Kashmiri chili powder 

• Cilantro/Coriander leaves 

Directions

• In a bowl, whisk together curd, besan, turmeric, coriander powder, red chili powder, and salt until smooth.
• Add water and mix well.
• In a pan heat oil/ghee over medium heat.
• Add chopped methi leaves and saute for 5 minutes.
• Pour the prepared curd mixture into the pan and cook on low medium heat.
• Stir continuously until it comes to a boil (to avoid curdling).
• Once it boils, lower the heat and simmer for 12-15 minutes (stirring occasionally).
• For tempering 
• Heat oil/ghee in a small pan.
• Add mustard seeds, crushed coriander seeds, cumin seeds, methi seeds, dry red chili, hing and let them splutter for few seconds.
• Now add curry leaves, crushed garlic, green chili, onion and saute well.
• Turn off the heat and add kashmiri chili powder.
• Pour the tadka over the simmering kadhi and cook for 2-3 minutes.
• Garnish with fresh cilantro.
• Serve with steamed rice or khichdi.

Notes

• Use slightly sour curd/yogurt, it gives kadhi its signature tangy flavor.
• Whisk curd and besan really well (no lumps) before adding the water.
• Always cook kadhi on low to medium heat. Stir often to prevent curd from splitting.
• Add tadka when kadhi is simmering.
• Kadhi thickens as it cools, so keep it slightly thin while cooking. If it becomes too thick, add hot water and simmer again.

If you like this recipe, do not forget to share it with your friends and family!