Haryanvi Kadhi

Haryanvi Kadhi – A yogurt-based, thick, and soupy consistency kadhi seasoned with some aromatic Indian spices. This kadhi can be served plain or with steamed rice or roti.

HARYANVI KADHI

There are many variations of kadhi depending upon the different regions in India. It consists of a thick gravy made with besan (chickpea flour) and may contain vegetables, vegetable fritters called pakoras, or simply plain. It is served with steamed rice or roti.

In Haryana, Haryanvi Kadhi and Haryanvi Hara choley kadhi (raw green chickpeas) are popular kadhi recipes. Haryanvi kadhi is a simple soup-based kadhi made with besan (chickpea flour) and a few spices. Sometimes it is cooked with farm-fresh green leafy vegetables like green bathua leaves or kachri, small wild melons. Haryanvi kadhi is served with a generous dollop of fresh homemade ghee and some jaggery or sugar.

Sindhi kadhi is a non-yogurt-based, vegan kadhi made by roasting besan (chickpea flour) to form the base of the kadhi. It contains lots of fresh vegetables and is seasoned with a few aromatic spices. Sindhi kadhi is best enjoyed with some steamed rice and Sindhi aloo tuk (crispy, smashed potatoes).

Punjabi Kadhi is served with pakora (chickpea flour fritters), dunked in yogurt sauce, and served with steamed rice. Hyderabadi Dahi Ki Kadhi and Rajasthani Kadhi are yet another variations of kadhi.

HARYANVI KADHI (CONTINUED)

In Maharashtra, Solkadhi is quite popular and is made with kokum. Kacchi Kairi (raw mango) and Takachi Kadhi are different varieties of Maharashtrian kadhi.

In Uttar Pradesh (UP) and Bihar, kadhi is called kadhi-Badi or vadi. The tiny pakoda referred to as badi or vadi is added to the kadhi.

The Gujarati kadhi is slightly sweet than the other kadhis. Sugar or jaggery is added to add a hint of sweetness. It is served plain, without any pakoras, and the consistency is slightly thin. This kadhi is best served with khichdi or rice.

INGREDIENTS FOR HARYANVI KADHI

2 cups plain yogurt

1/3 cup besan (chickpea flour)

2-3 green onions, chopped

2-3 cloves garlic

1/2 inch ginger

1-2 green chili, chopped; adjust to taste

1/2 teaspoon red chili powder, adjust to taste

1/2 teaspoon turmeric powder

1-2 whole red chili

1 teaspoon whole coriander seeds, coarsely crushed

1/2 teaspoon methi seeds (fenugreek seeds)

1/2 teaspoon cumin seeds 

1/4 teaspoon mustard seeds

pinch of asafoetida(hing)

2 tablespoons canola oil 

6 cups water

salt to taste

FOR THE TEMPERING

1 tablespoon canola oil 

1/4 teaspoon cumin seeds

1/4 teaspoon Kashmiri red chili powder

FOR GARNISH

a handful of fresh cilantro 

Pic Shown: Haryanvi Kadhi

HOW TO MAKE HARYANVI KADHI

This healthy and delicious Sindhi methi aloo is perfect for your midweek meals. Sharing the stovetop, Instant Pot, and stovetop pressure cooker method to make this stir fry.

PREP FOR HARYANVI KADHI

Using mortar and pestle, coarsely crush whole coriander seeds and set them aside.

Using a mortar and pestle, coarsely crush ginger, garlic, and green chili together and set it aside.

To a large bowl, add yogurt, besan, turmeric powder, and red chili powder. Whisk until besan and yogurt are well combined. Gradually, stir in water and prepare a lump-free mixture. Set it aside.

DIRECTIONS FOR HARYANVI KADHI

Heat a large and deep, heavy-bottom pot. Add oil, cumin seeds, crushed whole coriander seeds, methi seeds, whole red chili, and asafetida. Sauté for 30 seconds.

Add green onions, and crushed ginger-garlic-green chili. Sauté for 30-60 seconds or until the raw smell of garlic is no more.

Whisk the prepared yogurt mixture, and carefully pour it into the pot. Bring the mixture to a rolling boil, stirring continuously.

Note: Stir frequently to avoid besan sticking to the bottom of the pot.

Once the mixture comes to a boil, reduce the heat to medium-low and simmer the kadhi for 30-35 minutes or until desired consistency.

Note: As the kadhi gets cooked, the foam settles down and the raw smell of besan is no more.

Add salt to the kadhi, after it has been simmered for 15-20 minutes.

Note: Prevents kadhi from curdling.

Kadhi is ready when there is no foam on the top, the bubbles will be slow and gentle, and the consistency of the kadhi is thick. Turn OFF the heat.

FOR THE TADKA (TEMPERING)

Heat a tadka pan or a small pan. Add oil, and cumin seeds. Allow the seeds to crackle, and turn OFF the heat. Add Kashmiri red chili powder, give a stir, and immediately pour this tempering over the kadhi.

Garnish with some fresh cilantro and enjoy piping hot Haryanvi Kadhi with some steamed rice!

Pic Shown: Haryanvi Kadhi

TIPS FOR DELICIOUS HARYANVI KADHI

Always use room-temperature yogurt. Take the yogurt out of the refrigerator and let it come to room temperature.

Whisk yogurt and besan (chickpea flour) well before adding water.

Gradually add water to the yogurt and besan mix and prepare a lump-free mixture.

The besan tends to settle down in the bowl. Give the mixture a good whisk and then pour it into the pot. 

Continuously stir the yogurt-besan mixture and bring it to a rolling boil. This is an important step, as besan tends to stick to the bottom of the pot.

Once the mixture has come to a rolling boil, simmer the kadhi on medium to low heat for at least 30-35 minutes or until desired consistency. Stir the kadhi occasionally.

The kadhi is ready when the foam on top settles, the bubbles are slow and gentle, and the kadhi thickens. You won’t smell raw besan anymore.   

Add salt halfway through cooking, to prevent the yogurt mixture from curdling.

Coarsely crush the whole coriander seeds, using a mortar or pestle, or between your palms.

Crush garlic, ginger, and green chili using a mortar and pestle. It gives this dish a distinct flavor as compared to pre-made garlic paste.

Pic Shown: Haryanvi Kadhi

FREQUENTLY ASKED QUESTIONS

WHAT TYPE OF BESAN TO USE

A fine (powder) variety of besan is used to make kadhi. Do not use coarse besan or one used for making besan ladoo. 

HOW TO PREVENT KADHI FROM CURDLING

 To prevent the kadhi from curdling, remember these three things:  

1. 1. Do not use cold yogurt, directly from the refrigerator. Always use yogurt at room temperature. Remove the yogurt from the refrigerator for at least 1-2 hours before using it. During winter, I leave the yogurt on the kitchen counter overnight and use it the next morning.   
   2. Bring the yogurt-besan mixture to a rolling boil while stirring continuously.
   3. Once the kadhi mixture has simmered for 15-20 minutes, add the salt.

CAN I ADD ANY LEAFY GREENS

You can add greens of your choice. Leafy greens like spinach, kale, methi leaves, garlic greens, and green onions add a nice flavor and nutrient value.

You can use one or a combination of greens to enhance flavor and nutritional value.

CAN I USE FROZEN GREENS

Yes, you can use frozen greens in this recipe. Simply add the frozen greens directly to the kadhi. Simmer the kadhi for 3-5 minutes or until the greens are cooked.

CAN I ADD PAKORA

Yes, you can add pakora to this kadhi. Use the Punjabi Kadhi recipe to make the pakora and add it to the kadhi.

On days when you want something quick, try adding some boondi to the kadhi. It tastes amazing!

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe. 

HOW TO STORE HARYANVI KADHI

Kadhi stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.

I think kadhi tastes even better the next day.

CAN I FREEZE HARYANVI KADHI

I do not like to freeze the kadhi. It turns grainy and just doesn’t taste good.

SERVING SUGGESTIONS FOR HARYANVI KADHI

Haryanvi kadhi goes well with steamed rice or roti. I like to serve some sabzi like Air Fryer Baingan fry, Baked Bhindi Fry[Okra], and Thariyal Vagan ( Sindhi Style fried eggplant)

Pic Shown: Haryanvi Kadhi

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