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.
Why is my Kadhi too thin/thick?
How do I prevent curdling of yogurt in Kadhi?
Can I make Kadhi without besan?
Why does my Kadhi lack flavor?
Can I add vegetables to my Kadhi?
Should I add pakoras in my Kadhi?
Can I add sugar to my Kadhi?
What can I serve with Kadhi?
My Kadhi isn’t yellow. What’s wrong?