Vrindavan Kadhi Chawal
A comforting sour yogurt and gram flour curry tempered with mustard seeds and fenugreek, served over steamed rice.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 230 kcal
Instructions
- 1
Whisk the yogurt with gram flour, turmeric and water. Whisk until the mixture is smooth and lump-free.
- 2
Heat ghee (clarified butter) in a pot. Sizzle the mustard seeds, fenugreek seeds and dried red chilli.
- 3
Add the asafoetida. Quickly pour in the yogurt-besan mixture while stirring constantly.
- 4
Bring it to a gentle boil. Stir frequently so the yogurt does not split.
- 5
Lower the heat. Simmer gently for 15-20 minutes until slightly thickened.
- 6
Add salt to taste. Simmer for a few more minutes.
- 7
Ladle the hot kadhi (spiced yogurt gravy) over steamed rice.
- 8
Top with coriander if you like. Serve immediately.
Chef's tips
Keep stirring while the kadhi comes to a boil so the yogurt does not split. Use well-soured yogurt for the best tangy flavour.
Ingredient substitutions
- ghee → any neutral oil
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low flame, stirring frequently.
Common mistakes to avoid
- •Boiling the mixture on high heat without stirring, which makes the kadhi split.
Serving suggestions
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