Thickened and seasoned yogurt

Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Kadhi is the traditional partner for khichdi and there are many types of both dishes around India. This version, Meethi Kadhi, with a slightly sweet and sour taste, is the most popular. Traditionally, palm sugar is used, but soft dark brown sugar is substituted in this recipe.


  • 500 g/lb/2 ¼ cups full-fat (whole) natural (plain) yogurt
  • 25 g/1oz/¼ cup gram flour (besan)
  • 40 g/1 ½ oz/3 tbsp soft dark brown sugar
  • 7.5 ml/ tsp salt, or to taste
  • 10 ml/2 tsp finely grated fresh root ginger
  • 15 ml/1 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp cumin seeds
  • 2.5 cm/1 in piece cinnamon stick
  • 4 cloves
  • 6–8 curry leaves
  • 1.25 ml/¼ tsp asafoetida
  • 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped, plus extra, to garnish


  1. Mix the yogurt and gram flour together in a bowl until smooth and creamy.

  2. Add 300ml/½ pint/ cups water and whisk until well blended. Add the sugar, salt and ginger and mix well.

  3. Pour the mixture into a heavy pan and place over a medium-high heat.

  4. Bring the mixture to the boil, reduce the heat slightly and cook, stirring, until it has thickened to the consistency of a pancake batter. Remove the pan from the heat and set aside.

  5. In a small pan, heat the oil and add the cumin seeds, cinnamon, cloves, curry leaves and asafoetida. Add to the yogurt mixture and stir in the coriander.

Per portion Energy 189kcal/797kJ; Protein 9g; Carbohydrate 23g, of which sugars 20g; Fat 8g, of which saturates 3g; Cholesterol 14mg; Calcium 279mg; Fibre 0.8g; Sodium 844mg.