Living Smart And Healthy

Home » Course » Entrees / Main Course » Hyderabadi Dahi Ki Kadhi / Yogurt Curry – Instant Pot, Stove Top

Hyderabadi Dahi Ki Kadhi / Yogurt Curry – Instant Pot, Stove Top

Hyderabadi Dahi Ki Kadhi is a very popular recipe from Indian/Hyderabad cuisine. This is a yogurt based curry with chickpea flour fritters or  pakora. A great comfort food for a cold night.
Kadhi or karhi is a very famous dish from India. It’s a yogurt based thick and soupy consistency, seasoned with some Indian spices and served over steamed rice. There are many variations of kadhi, depending upon different regions of India. Gujarati Kadhi is a very popular kadhi recipe from the region of Gujrat. Its a sweet and tangy kadhi, seasoned with cloves. Sprouted green moong kadhi, a very healthy and a unique preparation of kadhi using moong sprouts, Rajasthani, Sindhi kadhi, Punjabi Kadhi and Hyderabadi Kadhi.

 

Hyderabadi Dahi Ki Kadhi / Yogurt Curry - Instant Pot, Stove Top

 

Hyderabadi dahi ki kadhi is a perfect comfort food for wintry cold days. Thick and soupy yogurt based kadhi, is made with diluted yogurt and besan or chickpea flour. The soul of this kadhi is lots and lots of garlic, apart from adding flavor to the dish, garlic is extremely beneficial for health, especially during the winter months. In addition to garlic, fresh cilantro is also added to enhance the flavors of this kadhi. Cooked with amazing flavors from some Indian spices such as turmeric powder, red chili powder, and is simmered until the sauce is thickened and all the flavors are absorbed into the kadhi.  Once the sauce is cooked, besan or chickpea flour pakoda or fritters are added into the curry. These pakoda or


fritters add nice depth to this flavorful kadhi. Finally, tempering with some whole spices is added to the kadhi, thus making it a complete and comforting meal. Hyderabadi dahi ki kadhi is typically served over white steamed rice. Its one of the classic recipe from Hyderabadi cuisine – Hyderabadi Dahi Ki Kadhi!!

 

Hyderabadi Dahi Ki Kadhi / Yogurt Curry - Instant Pot, Stove Top

Traditionally,  kadhi is made on a stove top in a heavy bottom pot, simmered for quite sometime to bring out all the flavors. This is like a chili recipe, it tastes better when simmered for long. The kadhi has a nice tangy flavor which is because of the sourness from the yogurt. Today, I am sharing my recipe for Hyderabadi dahi ki kadhi or yogurt kadhi. Pakoda or fritters are made with besan or chickpea flour and are later added to the kadhi. I love to cook kadhi in Instant Pot, its so much quicker, then making it in a traditional way, without compromising on taste or flavors. Every time I make this Hyderabadi dahi ki kadhi in Instant Pot, it’s always consistent, in texture, taste and flavors.  

 

Hyderabadi Dahi Ki Kadhi / Yogurt Curry - Instant Pot, Stove Top

How to cook Hyderabadi dahi ki kadhi in Instant Pot?

Preparing Hyderabadi dahi ki kadhi in Instant Pot is a very quick and a easy way of cooking this dish without compromising on its taste or flavors.

    • Prepare a fine paste, using garlic, ginger, green chili, fresh cilantro, curry leaves, turmeric, coriander powder, salt. Keep it aside.
    • In a mixing bowl, mix yogurt, chickpea flour,paste and water, into a smooth mixture. Keep it aside.
    • Turn on Instant Pot on a saute mode(high), add oil, when oil is hot, add cumin seeds, asafoetida, fenugreek seeds, crushed coriander seeds, saute for 1-2 mins.
    • Now add the yogurt mixture, mix well. Close the Instant Pot, vent sealed. Manual / pressure cook mode (high) for 6 mins. Followed by natural pressure release, around 10 mins.
    • Open the instant pot, turn on saute mode(high), bring the mixture to a rolling boil. Stir in-between to prevent any kadhi sticking to the bottom.



  • Turn off  instant pot. Add the pakoras.
  • Prepare the tempering, on a stove top, in a sauce pan, add oil, cumin seeds, garlic, when the garlic turns slightly brown. Add whole red chili, few curry leaves, turn off the heat. Add red chili powder, pour the tempering over the kadhi.
  • Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 mins.
  • Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!

Tips and Tricks

  • How much garlic to use? The main flavor of this kadhi comes from garlic. I love to use lots and lots of garlic in this recipe. I almost use one whole bulb of garlic.
  • How much fresh cilantro to use? Cilantro gives a nice fresh flavor to this kadhi. Apart from flavor, cilantro also adds a nice greenish-yellow color to this kadhi. I use half a bunch or around 1 cup of fresh cilantro. If you like more, feel free to add more, it will taste and look great!!
  • The consistency of kadhi is soupy. Kadhi thickens over the period of time. Adjust the consistency as per taste.
  • Pakoras or fritters add a nice depth to this kadhi. Pakoras are simply made with some chickpea flour, some indian spices and some ginger-garlic paste. Onions are NOT added in this recipe.

Hyderabadi Dahi Ki Kadhi / Yogurt Curry - Instant Pot, Stove Top

 


How to serve and store Hyderabadi dahi ki kadhi?

  • Hyderabadi dahi ki kadhi is traditionally served hot with  some steamed rice.
  • Kadhi stays good in refrigerator for 4-5 days. Kadhi tastes even better the next day 😋
  • I personally do not like to freeze the kadhi. It turns grainy and just doesn’t taste good.


Hyderabadi Dahi Ki Kadhi / Yogurt Curry - Instant Pot, Stove Top

Hyderabadi Dahi Ki Kadhi is a very popular recipe from Indian/Hyderabad cuisine. This is a yogurt based curry with chickpea flour fritters or  pakora. A great comfort food for a cold night.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jyoti Behrani

Ingredients

For kadhi paste:

  • 6 cloves garlic
  • 1 inch ginger
  • 2 green chili as per taste
  • 1/2 bunch fresh cilantro or around 1 cup
  • 2 sprigs curry leaves or around  20 curry leaves
  • 1 TSP turmeric powder
  • 2 TSP coriander powder
  • salt to taste
  • 1/2 cup water

For kadhi mixture:

  • 2 cup thick plain yogurt
  • 1/2 cup besan or chickpea flour
  • kadhi paste see above mentioned
  • 4-1/2 cup water

For First tempering:

  • 1 TSP cumin seeds
  • 1/8 TSP asafoetida
  • 1/2 TSP methi seeds or fenugreek seeds
  • 1/2 TBSP coriander seeds
  • 2 TBSP oil

For Second tempering:

  • 1 TSP cumin seeds
  • 2-3 cloves garlic sliced
  • 2 whole red chili
  • 1 TSP red chili powder as per taste
  • 8-10 curry leaves
  • 2 TBSP oil

For garnish:

  • Handful of fresh cilantro

For kadhi pakoda/fritters:

  • 1 cup chickpea flour or besan
  • 1 TSP ginger-garlic paste
  • 1/2 TSP red chili powder
  • 1/2 TSP turmeric powder
  • salt to taste
  • 2 TBSP hot oil
  • 3/4 cup water as required
  • Oil for frying deep or shallow fry

Instructions

Instructions for Instant Pot Cooking:

  • Make a fine paste using the ingredients listed under "kadhi paste". Keep it aside
  • In a mixing bowl, whisk together yogurt, chickpea flour, kadhi paste, water and make a smooth mixture. Keep it aside.
  • Turn on Instant Pot to saute mode (high).
  • When it displays "HOT", add oil, cumin seeds, asafoetida, fenugreek seeds, crushed coriander seeds, and  saute for 1-2 mins.
  • Add yogurt mixture, mix well. Turn off Instant Pot. Close the IP lid, vent sealed.
  • Turn on Manual/Pressure cook mode (high), "6" mins. Cancel the warm mode.
  • Note: Cook time "SIX" mins !!
  • Let pressure release naturally, around 10 mins. Open the IP lid.
  • Turn on saute mode (high).
  • Bring the mixture to a rolling boil, stirring occasionally to prevent any kadhi from sticking to the bottom of the pot. Turn off IP.
  • Add chickpea flour fritters or pakoras. Mix gently.
  • Prepare the tempering for kadhi. On a stove top, in a sauce pan, add oil, when oil is hot add cumin seeds, garlic, saute for 2-3 min or until garlic is slightly brown in color. Add whole red chili, curry leaves. Turn off the heat. Add red chili powder. Pour the tempering over the kadhi. Cover with lid and let the pakoras soak the flavors for 10-15 mins before serving.
  • Step 12: Garnish with some fresh cilantro and serve hot with some white rice. Enjoy!!

Instructions for Stove Top Cooking:

  • Make a fine paste using the ingredients listed under "kadhi paste". Keep it aside
  • In a mixing bowl, whisk together yogurt, chickpea flour, kadhi paste, water and make a smooth mixture. Keep it aside.
  • On a high heat, in a heavy bottom pot.
  • When its "HOT", add oil, cumin seeds, asafoetida, fenugreek seeds, crushed coriander seeds, and  saute for 1-2 mins.
  • Add yogurt mixture, mix well. Bring it to a boil. Stirring occasionally, to avoid any kadhi sticking to the bottom and any spills.
  • Reduce the heat to low-medium and cook the kadhi mixture until the raw smell of garlic, chickpea flour is no more. Around 20-25 mins, stirring occasionally.
  • Add chickpea flour fritters or pakoras. Mix gently.
  • Prepare the tempering for kadhi. On a stove top, in a sauce pan, add oil, when oil is hot add cumin seeds, garlic, saute for 2-3 min or until garlic is slightly brown in color. Add whole red chili, curry leaves. Turn off the heat. Add red chili powder. Pour the tempering over the kadhi. Cover with lid and let the pakoras soak the flavors for 10-15 mins before serving.
  • Garnish with some fresh cilantro and serve hot with some white rice. Enjoy!!

Instructions for Pakora/Fritter Cooking:

  • In a bowl, mix all the ingredients for kadhi pakoras/fritters using water as needed. Consistency of batter is semi-thick, more like pancake batter.
  • Heat enough oil in a wok/kadai (deep fry or shallow fry). Add 2 TBSP of hot oil to the batter and mix well.
  • Reduce the heat to medium, drop spoonful of batter. Fry for 3-4 mins. Flip the fritters and fry on the other side for 3-4 mins or until light brown in color. Fry the remaining fritters.
  • Add the fritters to the kadhi.

Video

Notes

1. Adjust the consistency of the kadhi, thick or thin as per taste. Add some more water to make it thin.
2. Use a heavy bottom pot when cooking on a stove top, to avoid any spills and sticking at the bottom. Yogurt mixture tends to froth and may overflow while cooking.
3. If making kadhi in Instant pot, turn off instant pot after the manual/pressure cook is done. Do not let kadhi cook on warm mode. Kadhi may stick to the bottom.
4. Garlic is used a lot in this kadhi. This is where the kadhi gets most of its flavor-garlicky. If you prefer less garlic, add less.
5. Tips and Tricks-checkout the discussion earlier in the post. 
6. How to serve and store-checkout the discussion earlier in the post.



Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 0 Comments

Leave a Reply

Close Menu
shares