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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Kadhi with Basmati Rice (Yogurt Curry with Fritters)

Kadhi Pakora

(41 reviews)
"

Kadhi was weekend comfort in our home—sour, spicy, and soothing. The trick is to let it simmer gently until the kitchen smells like memories.

"
Kadhi with Basmati Rice (Yogurt Curry with Fritters)
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

Protein

10g

Carbs

40g

Fat

20g

Calories

410 kcal

Servings:
4
VegetarianGluten Free

Ingredients

plain yogurt1 cup
(whisked)
gram flour (besan)2 tbsp
water2.50 cups
curry leaves8 leaves
green chili1
(slit)
ginger1 tsp
(grated)
saltto taste
oil1 tbsp
cooked rice2 cups
(for serving)

Spices

mustard seeds1 tsp
cumin seeds1 tsp
fenugreek seeds0.50 tsp
turmeric powder0.50 tsp
red chili powder0.50 tsp

Directions

Make the Kadhi Base

  1. In a bowl, whisk yogurt, gram flour, water, turmeric, chili powder, and salt until smooth.
  2. Bring to a gentle boil in a saucepan over medium heat, stirring often. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Reduce heat and simmer for 20–25 minutes, stirring occasionally. Be sure to stir thoroughly so the ingredients are evenly mixed.

Temper the Kadhi

  1. In a small pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Be sure to stir thoroughly so the ingredients are evenly mixed.
  2. Once they crackle, add green chili and ginger. Sauté briefly and pour the tadka over the kadhi. Be sure to stir thoroughly so the ingredients are evenly mixed.
Chef's tip: Pour the tempering while it's still sizzling—it infuses the kadhi beautifully.

Serve

  1. Serve hot kadhi with basmati rice and pakoras on the side or in the curry.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.