Instant Kadhi Mix

Name: Instant Kadhi Mix
Total time: 1800 s
Cuisine: American
Ingredients: 2 tbsp. ghee; 1 tsp. mustard seeds; 1 tsp. fenugreek seeds; 4 dry red chillies; As required curry leaves, chopped; 1 tsp. turmeric; 1 tsp. chilli powder; 2 tbsp. coriander seeds, crushed; 1 cup besan (gram flour)

Sarvat Hanif @sarvathanif

Canada

Craving kadhi but no time? This instant hack will save your day! If you’re looking for a convenient shortcut to classic kadhi, instant kadhi mix is basically a ready-made blend of gram flour (besan), and spices—so you can make kadhi in minutes instead of the traditional long simmer.
Instant kadhi mix is a powdered mix that replicates the tangy, spiced base of kadhi. Just add water and fresh yogurt, cook briefly, and temper. Add pakoras.
Tangy, slightly sour, mildly spiced, with that comforting yogurt-besan base—but quicker and usually lighter than traditional slow-cooked kadhi.
Use a glass jar or a good-quality plastic container with a tight lid to store the pre-mix. Keep it in a pantry or cupboard away from heat (like the stove) and sunlight. If you live in a humid climate, storing it in the fridge can extend freshness. A small food-safe silica gel pack or a few grains of uncooked rice wrapped in cloth can help absorb moisture.
The shelf life of the pre-mix at room temperature is about 2–3 months. You can extend the life for upto 4-6 months in the fridge and 8-10 months in the freezer, ensuring that the bag is sealed properly,
Just mix, cook, and add pakoras and temper… and your kadhi is ready in minutes! Perfect for busy days when you still want comfort food.

Sarvat Hanif @sarvathanif

Saved

Ingredients

30 minutes

2 tbsp.ghee
1 tsp.mustard seeds
1 tsp.fenugreek seeds
4dry red chillies
As requiredcurry leaves, chopped
1 tsp.turmeric
1 tsp.chilli powder
2 tbsp.coriander seeds, crushed
1 cupbesan (gram flour)

Saved

Steps

30 minutes

1

Heat ghee on low flame.
2

Add the whole spices and let them splutter.
3

Add curry leaves and fry till crisp.
4

Add the powdered spices and coriander seeds and sauté for 1-2 minutes.
5

Add the besan and roast on low flame, stirring continuously till aromatic and lightly golden.
6

Cool completely and store in an airtight container.
7

To make kadhi, whisk the yogurt, water, and ¼ cup of the kadhi mix along with salt. Cook for 5-7 minutes on medium flame, stirring constantly. Adjust consistency by adding water and pre-mix. Add pakoras and temper.