Hyderabadi Dahi Ki Kadhi / Yogurt Curry - Instant Pot, Stove Top
Hyderabadi Dahi Ki Kadhi is a very popular recipe from Indian/Hyderabad cuisine. This is a yogurt based curry with chickpea flour fritters or pakora. A great comfort food for a cold night.
Ingredients
For kadhi paste:
- 6 cloves garlic
- 1 inch ginger
- 2 green chili, as per taste
- 1/2 bunch fresh cilantro or around 1 cup
- 2 sprigs curry leaves or DRIED CURRY LEAVES, around 20 curry leaves
- 1 TSP TURMERIC POWDER
- 2 TSP CORIANDER POWDER
- salt to taste
- 1/2 cup water
For kadhi mixture:
- 2 cup thick plain yogurt
- 1/2 cup BESAN (chickpea flour)
- kadhi paste, as mentioned above
- 4-1/2 cup water
For First tempering:
- 1 TSP CUMIN SEEDS
- 1/8 TSP HING (asafoetida)
- 1/2 TSP METHI SEEDS (fenugreek seeds)
- 1/2 TBSP CORIANDER SEEDS
- 2 TBSP oil
For Second tempering:
- 1 TSP CUMIN SEEDS
- 2-3 cloves garlic, sliced
- 2 WHOLE RED CHILLIES
- 1 TSP RED CHILI POWDER, as per taste
- 1 sprig curry leaves or DRIED CURRY LEAVES, around 8-10 leaves
- 2 TBSP oil
For garnish:
- Handful of fresh cilantro
For kadhi pakoda/fritters:
- 1 cup BESAN (chickpea flour)
- 1 TSP ginger-garlic paste
- 1/2 TSP RED CHILI POWDER, as per taste
- 1/2 TSP TURMERIC POWDER
- salt to taste
- 2 TBSP hot oil
- 3/4 cup water, as required
- Oil for frying, deep or shallow fry
Instructions
Instructions for Instant Pot Cooking:
- Make a fine paste using the ingredients listed under "kadhi paste". Keep it aside
- In a mixing bowl, whisk together yogurt, chickpea flour, kadhi paste, water and make a smooth mixture. Keep it aside.
- Turn on Instant Pot to saute mode (high).
- When it displays "HOT", add oil, cumin seeds, asafoetida, fenugreek seeds, crushed coriander seeds, and saute for 1-2 minutes.
- Add yogurt mixture, mix well. Turn off Instant Pot. Close the IP lid, vent sealed.
- Turn on Manual/Pressure cook mode (high), "6" minutes. Cancel the warm mode.Note: Cook time "SIX" minutes ONLY!!
- Let pressure release naturally, around 10 minutes. Open the IP lid.
- Turn on saute mode (high).
- Bring the mixture to a rolling boil, stirring occasionally to prevent any kadhi from sticking to the bottom of the pot. Turn off IP.
- Add chickpea flour fritters or pakoras. Mix gently.
- Prepare the tempering for kadhi. On a stove top, in a sauce pan, add oil, when oil is hot add cumin seeds, garlic, saute for 2-3 minutes or until garlic is slightly brown in color. Add whole red chili, curry leaves. Turn off the heat. Add red chili powder. Pour the tempering over the kadhi. Cover with lid and let the pakoras soak the flavors for 10-15 minutes before serving.
- Garnish with some fresh cilantro and serve hot with some steamed white rice. Enjoy!!
Instructions for Pakora/Fritter Cooking:
- In a bowl, mix all the ingredients for kadhi pakoras/fritters using water as needed. Consistency of batter is semi-thick, more like pancake batter.
- Heat enough oil in a wok/kadai (deep fry or shallow fry). Add 2 TBSP of hot oil to the batter and mix well.
- Reduce the heat to medium, drop spoonful of batter. Fry for 3-4 minutes. Flip the fritters and fry on the other side for 3-4 minutes or until light brown in color. Fry the remaining fritters.
- Add the fritters to the kadhi.
Notes
- Adjust the consistency of the kadhi, thick or thin as per taste. Add some more water to make it thin.
- Use a heavy bottom pot when cooking on a stove top, to avoid any spills and sticking at the bottom. Yogurt mixture tends to froth and may overflow while cooking.
- If making kadhi in Instant pot, turn off instant pot after the manual/pressure cook is done. Do not let kadhi cook on warm mode. Kadhi may stick to the bottom.
- Garlic is used a lot in this kadhi. This is where the kadhi gets most of its flavor-garlicky. If you prefer less garlic, add less.
- TIPS FOR BEST HYDERABADI DAHI KI KADHI - please refer to the post earlier.
- How to serve and store- please refer to the post earlier.
- Instructions for Stove Top Cooking - please refer to the post earlier.