“Kadhi” is made up of chickpea flour {we call it gram flour/ besan in India }and which is commonly used in every household in India.   *Great combination of sour yogurt and chickpea flour – staple food of Rajasthan.*

Kadhi is always called as a comforting food for me, it has such amazing flavour. The spices and limited ingredients make the curry subsequently delicious. Originally Kadhi is prepared with some fried pakodas {gram flour turned in to some batter with filling and fried – fritters} . I have been making this different kadhi with some potatoes and onions for many years now and kind of like it. It’s different but extremely delicious. Potato may sound as an odd ingredient for Kadhi, however it’s worth trying and change the perspective of eating kadhi with only pakodas. Don’t believe me.. try it.. You wouldn’t regret 🙂


Have been away for a while; you must have noticed a drought of posts and recipes. I had been on vacation for some time. Easter was just perfect to switch off from everything and be a mommy of my 3 gorgeous kids. Splashofflavours is my passion and would like to continue doing it, at times there is lack of time with a full time job, house and kids.. There at times could be a delay but I wouldn’t forget Splashofflavours and my Dear readers..Coming back to the kadhi 😉

Kadhi could be cumbersome for someone who would cook it for the 1st time. If one would follow the recipe below, one could never go wrong with Kadhi. This is my way of making it and it is a perfect recipe to bring delicious kadhi on the dining table. This Sunday afternoon prepared this delicious Kadhi. I prefer eating it with plain rice and it can be eaten with roti or paranthas.

Hailing from Delhi so close to Rajasthan – another state of India, not eating kadhi would be the most impossible thing on this planet 😉 I have great memories while enjoying kadhi. My mom is the best cook and she makes delicious kadhi .Still remember the winter days, coming back from the school and on the terrace in the sunshine eating warm kadhi as lunch with mom. Food from the childhood could bring golden memories and will always add up spice..

Here is the recipe :-

Onion & Potato Kadhi with Rice - Curry with potatoes & onions
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course: Lunch or Dinner
Cuisine: Indian Food
Servings: 2 -3
Author: Splashofflavours
  • 500 Ml - Yogurt
  • 3 Tablespoons - Gramflour { Besan in hindi } not heaped
  • 1 Teaspoon - Turmeric
  • 1 liter - water [ Divide 500 ml two times] - describe below
  • 2 Cloves crushed - Garlic
  • 1 tablespoon - cooking oil
  • 1/4 teaspoon asafoetida
  • 2 Big red onions - Julian
  • 2 Big potatoes - chopped
  • 1/4 teaspoon - red chili powder
  • 1/4 tablespoon - coriander powder
  • 1/2 inch ginger grated
  • 2-3 dry red chilies
  • Salt - per taste
  • 3 small bay leaf 2 big bay leaves are fine too
  • Pinch of garam masala
  • Fresh Coriander for garnishing - chopped
  1. Take yogurt in a bowl, add gram flour ,turmeric and mix it.
  2. Put a deep pot on the stove, add the yogurt mixture in the pot and add 500 ml water .Keep stirring it continuously , bring to boil and simmer it. Now add remaining 500 Ml water , keep stirring it once in a while.
  3. Now add garlic and give it a stir.The rawness of kadhi starts disappearing, starts getting thick so add red chili powder and coriander powder. It would take 30 to 45 minutes for Kadhi to get ready.
  4. Add oil in another pan, add dry chilies now add onions, ginger, asafoetida, let onions gets caramelized, later add potatoes and cook for 5 minutes, add salt and add this in the boiling kadhi. Let it cook for 5- 10 minutes more. When the kadhi gets thick and rawness in taste and smell is gone. Kadhi is ready.
  5. Pour it in a srving bowl, sprinkle a pinch of garam masala and chopped coriander leaves.
Recipe Notes

Sour yogurt brings en extra ordinary taste.
Keep stirring it continuously before the 1st boil. This will help in preventing in turning into buttermilk ( separated - no good).