Besan Kadhi Recipe – बेसन कढ़ी: Besan Kadhi is an Indian curry made with slightly sour curd and gram flour (बेसन). Pakoda is also an important part of kadhi; without pakoda, it feels like a simple curry without that delicious bite. Some people use plain gram flour pakoda, while others prefer onion or potato pakoda. I love onion pakoda, so I use it in this recipe. If you don’t like onion pakoda, you can use any pakoda you prefer.

Besan Kadhi goes best with rice, especially during summer, but you can enjoy it in any season with chapattis or naan.

Did you make this Besan Kadhi Recipe? Please share your experience with me in the comment box.

For more delicious recipes, follow me on Instagram, Pinterest, Facebook and X.

Besan Kadhi

Recipe by Vipasha

0.0 from 0 votes

Course: Dinner, Lunch, Main, CurryCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

165

kcal

Total time

hour

This most famous Besan Kadhi made up by little sour curd and gram flour by dipping pakoda. Can have with rice or any bread but with rice its goes best.

Ingredients

Gram Flour (बेसन) – 4 tbsp.
Fenugreek (मेथी) Seeds – 1 tsp.
Red Chilli (लाल मिर्च) – 4
Asafoetida (हींग) – 1/2 tsp.
Onion (प्याज) – 3 big
Garlic (लहसुन) – 4-5 cloves
Ginger (अदरक) – 1 inch
Green Chilli (हरी मिर्च) – 2
Coriander Leaves (हरा धनिया) – 4-5 Springs
Cloves (लौंग) – 3-4
Curry Leaves (करी पत्ते) – 1 spring
Turmeric (हल्दी) – 1 tsp.
Red Chilli (लाल मिर्च) Powder – 1 tsp.
ChaAt Masala – 1/2 tbsp.
Dried Ginger Powder (सोंठ) – 1/2 tsp.
Curd (दही) – 1/2 kg
Oil (तेल)as much requires.
Water (पानी) as much requires.
Salt (नमक)as per taste.

Directions

Finely chop onion (प्याज), garlic (लहसुन), green chilli (हरी मिर्च) and coriander leaves (हरा धनिया). Grate ginger (अदरक). Keep aside.
In a deep bowl take 2 finely chop onion (प्याज), green chilli (हरी मिर्च) and coriander (हरा धनिया) leaves; add 2 tbsp. gram flour (बेसन), 1/2 tbsp. red chilli (लाल मिर्च) powder, chat masala and salt to taste. Mix well so the onions fully cover with gram flour (बेसन), if needed add little water.
In a deep pan heat sufficient oil, take spoon full and drop it into hot oil, deep fry till golden brown. Place in a tissue paper, so extra oil absorbed. Keep aside these onion pakora‘s.
In a deep bowl take curd (दही) and water, mix well. Now add remaining gram flour (बेसन) on this mixture and mix well so no lumps left. Now add turmeric (हल्दी), remaining red chilli (लाल मिर्च) powder and salt to taste. Mix well. Keep aside.
In a pan heat 2 tbsp. oil and add remaining chopped onion (प्याज), sauté for a minute. Now add chopped garlic (लहसुन), grated ginger (अदरक), curry leaves (करी पत्ते), red chillies (लाल मिर्च), cloves (लौंग), asafoetida (हींग) and fenugreek (मेथी) seeds. Sauté till onion (प्याज) become translucent.
Now simmer the flame and pour curd (दही)-water mix. Bring it to boil on high flame, keep stirring.
Cook uncovered on simmer for 30-45 minutes. Keep stirring often, so that the khari don’t stick to the bottom of the pan.
Now add dried ginger powder (सोंठ) and mix well.
Finally add onion pakora’s which you make previously and switch of the gas. Keep aside cover for 20-30 minutes.
Garnish Besan Kadhi with chopped coriander leaves (हरा धनिया) and serve hot with rice.

Notes

If you don’t like onion pakora’s in kadhi, you can also make simple gram flour (बेसन) pakora’s by adding salt in gram flour (बेसन) with little water and deep fry.

This post may contain affiliate links. If you purchase a product through one of these links, it will not cost you anything extra. However, A to Z Food Recipes may earn a small commission from your purchase. This commission helps support and maintain my website. So, please don’t hesitate to purchase through these links.

As an Amazon Associate, I earn from qualifying purchases.