Vegetable Kadhi is a beloved Indian comfort food that brings together the richness of yogurt, the nutty depth of chickpea flour (besan), and the warmth of traditional spices. This variation is extra hearty with the addition of vegetables like peas, lady’s fingers (okra), cauliflower, and potatoes, making it a full-bodied meal when paired with steamed rice or roti.
The dish starts with a smooth yogurt-besan base, which simmers slowly to develop a creamy texture and tangy flavor. The tempering of mustard, cumin, fenugreek seeds, curry leaves, and dry red chilies infuses a delightful aroma, while the long cooking time ensures the kadhi thickens to perfection.
Prepare Yogurt Mixture
In a large mixing bowl, whisk yogurt until smooth and creamy.
Add chickpea flour and whisk well to make a lump-free mixture.
Gradually add 5 cups water and mix until smooth. Set aside.
Make Tempering & Cook Vegetables
Heat oil in Cookware over medium-high heat.
Add fenugreek seeds, mustard seeds, cumin seeds, asafetida, curry leaves, and whole dry red chilies. Let them crackle for 6–8 seconds.
Add onions and sauté for 2–3 minutes.
Add peas, lady’s fingers, cauliflower florets, and potatoes. Mix well.
Add salt, turmeric powder, red chili powder, and coriander powder. Stir to coat the vegetables.
Cover and cook for 4–5 minutes, stirring a few times.
Add Yogurt Mixture & Simmer
Remove the lid and pour in the yogurt mixture, stirring continuously to prevent curdling.
Bring to a boil, then reduce heat to low.
Cover and cook for 45–50 minutes, stirring occasionally, until vegetables are tender and the kadhi has thickened.
Adjust & Serve
Add more water if kadhi becomes too thick. Adjust salt to taste.
Serve hot with steamed rice or chapati.
Tips and Tricks
- Prevent Yogurt from Curdling: Always stir continuously when adding the yogurt mixture to hot oil and vegetables.
- Extra Flavor: Fry okra separately before adding to avoid sliminess.
- Consistency Control: Kadhi thickens as it cools—adjust with hot water before serving.
- Tanginess Level: Use older, slightly sour yogurt for authentic flavor.
- Make Ahead: Kadhi tastes even better after resting for a couple of hours as flavors meld.
Frequently Asked Questions
Yes, simply skip the vegetables for a classic plain kadhi or add pakoras instead.
Replace yogurt with plant-based yogurt (like coconut or almond yogurt) and skip ghee.
Steamed basmati rice is the traditional pairing, but jeera rice or parathas work beautifully too.
