Question 1

Why is my Kadhi too thin/thick?

Accepted Answer

The consistency of the Kadhi depends on the ratio of gram flour (besan) to yogurt. Typically, for one cup of yogurt, two tablespoons of besan is the standard. If your Kadhi is too thin, add a little more besan. If it's too thick, add more water or yogurt. Always remember to whisk the mixture well to avoid lumps.

Question 2

How do I prevent curdling of yogurt in Kadhi?

Accepted Answer

The key to preventing Kadhi from curdling is to whisk the yogurt and besan mixture really well until smooth before cooking and then cooking it on a medium to low heat, stirring occasionally. Adding a little besan to the yogurt also helps prevent curdling.

Question 3

Can I make Kadhi without besan?

Accepted Answer

Besan is a crucial ingredient in Kadhi as it lends thickness and flavor. Without it, the Kadhi may lack body and might not have the right texture.

Question 4

Can I make vegan Kadhi?

Accepted Answer

Absolutely, you can replace regular yogurt with vegan yogurt alternatives like almond or soy yogurt, and replace ghee or butter used for tempering with plant-based oils.

Question 5

Why does my Kadhi lack flavor?

Accepted Answer

The flavor of Kadhi comes from the tanginess of yogurt and the unique spices used. Make sure to use sour yogurt and properly temper with spices like cumin seeds, fenugreek seeds, ginger, and garlic. Also, adding pakoras or vegetable fritters lends an interesting texture and additional flavor to the Kadhi.

Question 6

Can I add vegetables to my Kadhi?

Accepted Answer

Yes, you can add vegetables to Kadhi. Depending on your preference, you can use onions, bell peppers, or even spinach. Just saute them before adding to the Kadhi.

Question 7

Should I add pakoras in my Kadhi?

Accepted Answer

This is purely a matter of preference. Traditional Punjabi Kadhi includes pakoras. They give the Kadhi an extra layer of texture and flavor. However, you can skip adding them if you prefer a smoother Kadhi.

Question 8

Can I add sugar to my Kadhi?

Accepted Answer

While it's not traditional to add sugar to Kadhi, some people do prefer a hint of sweetness. If you want to add sugar, start with a small amount and adjust according to taste.

Question 9

What can I serve with Kadhi?

Accepted Answer

Kadhi can be served with rice or roti/chapati (Indian bread). It also goes well with a side of pickles and papad.

Question 10

My Kadhi isn’t yellow. What’s wrong?

Accepted Answer

The vibrant yellow color of Kadhi comes mainly from turmeric. If your Kadhi isn’t yellow, it could be because you forgot to add turmeric or didn't add enough. Try adding a bit more turmeric to achieve the classic yellow color.

Question 11

Analysis of Kadhi

Accepted Answer

Kadhi is an Indian gravy-like dish that is great as a main meal or as a side. It's versatile, delicious and healthy. However, when making Kadhi, people often run into a few common problems. It can sometimes turn out too thin or too thick, and sometimes the yogurt can curdle, ruining the smooth texture of the Kadhi. The secret to perfect Kadhi lies in the proportion of yogurt to besan and how it's tempered. The besan gives the Kadhi its thickness, while the yogurt offers a tangy flavor. Also, the tempering part is crucial; the addition of spices and herbs helps to lift the Kadhi’s flavor. Always cook on medium-low heat and be patient. It's also important to whisk the mixture well before putting it on heat to prevent lump formation.

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