The Heritage Buttermilk Kadhi

A soulful slow-simmered yogurt curry infused with hand-ground spices and crispy gram-flour dumplings.

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CurdCraft Gold Dahi whisked with buttermilk gives a clean, restaurant-style tang.

1 cup CurdCraft Gold Dahi, whisked
2 cups water or thin buttermilk
3 tbsp besan (gram flour), sifted
1 tsp turmeric
2 tbsp mustard oil or ghee
1 tsp cumin seeds
¼ tsp fenugreek seeds (methi dana), optional
2 dried red chillies
6–8 curry leaves
1 tsp coriander powder
½ tsp red chilli powder
Salt to taste
For pakoras: 1 cup sliced onion, 3 tbsp besan, pinch ajwain, water, salt, oil to shallow-fry

1Whisk curd with besan and turmeric until smooth; add water or buttermilk to a thin pourable consistency.
2Bring to a gentle simmer in a heavy pot, stirring often, until the raw besan taste is gone (about 20–25 minutes).
3Heat tempering oil or ghee; add cumin, methi, chillies, and curry leaves. Pour over kadhi.
4Add coriander and chilli powder; simmer 5 minutes. Season.
5Mix onion pakora batter; fry small golden pakoras. Float on kadhi or serve alongside for crunch.

Add a second tempering of garlic and red chilli at the end. Serve with rice and a spoon of pickle.

Add a pinch of jaggery and more buttermilk; reduce chilli. Often served with khichdi.