Kadhi With Special Masala

Name: Kadhi With Special Masala
Total time: 1200 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 tbsp Oil; leaves for garnish Fresh coriander; 1 tsp Asafoetida; a few Curry leaves; 1 Dried red chilli; 2-3 Cloves; 1-2 small pieces Cinnamon; 1/4 tsp Fenugreek seeds; 1/2 tsp Jeera (cumin seeds); 1/2 tsp Mustard seeds; 1 tsp Ghee; 2 glasses (about 400ml) Slightly thick buttermilk; 1 tsp Jeera (cumin seeds); 1 handful Coriander leaves; 1 handful Curry leaves; 3-4 Green chillies; 7-8 cloves Garlic; 1-2 pieces (about 2-3cm each) Ginger; 3-4 pieces Fresh green turmeric; 1.5 tbsp Besan (chickpea flour); 1 tsp (plus more to taste) Salt

Darshana Patel @Darshana

Kozhikode - Kerala

#CA26

I make Kadhi different ways but when I make it with Green gram ( moong ) I prefer to make this way.

#CA26

I make Kadhi different ways but when I make it with Green gram ( moong ) I prefer to make this way.

Darshana Patel @Darshana

Kozhikode - Kerala

#CA26

I make Kadhi different ways but when I make it with Green gram ( moong ) I prefer to make this way.

#CA26

I make Kadhi different ways but when I make it with Green gram ( moong ) I prefer to make this way.

Saved

Ingredients

20 minutes

6-7 servings

2 tbspOil
leavesfor garnish Fresh coriander
1 tspAsafoetida
a fewCurry leaves
1Dried red chilli
2-3Cloves
1-2small pieces Cinnamon
1/4 tspFenugreek seeds
1/2 tspJeera (cumin seeds)
1/2 tspMustard seeds
1 tspGhee
2 glasses(about 400ml) Slightly thick buttermilk
1 tspJeera (cumin seeds)
1 handfulCoriander leaves
1 handfulCurry leaves
3-4Green chillies
7-8 clovesGarlic
1-2 pieces(about 2-3cm each) Ginger
3-4 piecesFresh green turmeric
1.5 tbspBesan (chickpea flour)
1 tsp(plus more to taste) Salt

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Steps

20 minutes

1

Roughly grind turmeric, ginger, garlic, green chillies, curry leaves, coriander leaves, jeera, salt, and oil to make masala.
2

Store masala in fridge for up to 15-20 days.
3

Mix buttermilk, salt, and besan in a bowl until smooth. Add 1 tbsp of prepared masala to the buttermilk mixture. Adjust salt if needed. Bring the mixture to a boil, stirring to avoid lumps.
4

For seasoning, heat ghee in a deep vessel. Add mustard, jeera, fenugreek, cinnamon, cloves, dried red chilli, curry leaves, and asafoetida.
5

Pour the hot seasoning into the boiling kadhi. Continue to simmer for a few minutes.Garnish with fresh coriander leaves and serve hot with rice.

Tips

Adjust the consistency of the kadhi by adding water if it's too thick, and ensure to stir continuously while boiling to prevent lumps.

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Darshana Patel @Darshana

on April 30, 2026 06:43

Kozhikode - Kerala

I love cooking especially for my son. He is the one who gives me his opinion on every dish. I am eager to learn dishes from other states. I'm more interested in authentic and traditional recipes rather than just fusion and decorations. I love simple, authentic and realistic recipes.Follow me on Instagramdarshana_me