4 Styles of Kadhi for Navratri

4 Styles of Kadhi for Navratri

Kadhi is a very popular dish originating from the Indian subcontinent. It consists of a thick gravy based on flours mixed with yogurt to give it a bit of sour taste. It is often eaten with boiled rice or roti. Here are 4 different kadhi recipes which are suitable for navratri fast.


For Kadhi
    • 1 cup sour Yogurt
    • 3/4 tsp Jeera/cumin
    • 1/2 inch piece Ginger
    • 2-Green chilies, minced
    • Curry Leaves-7-8
    • Salt to taste
    • 2 tbsp Ghee
    • 11/2 cup water or as needed
4 Optional Styles
  1. Kuttu Ki Kadhi
    • Add 1/2 cup Kuttu flour to above ingredients
  2. Rajgira ki Kadhi
    • Add 1/2 cup Rajgira/Amaranth flour to above ingredients
  3. Peanut Kadhi – made with roasted peanut powder
    • To Rajgira kadhi recipe
    • 1/4 cup ground roasted skinless peanuts
    • Add prepared tadka and garnish with coriander leaves.
  4. Makhane and Moongphali ki Kadhi – made with ghee roasted Phool Makhana (Lotus Seeds) , roasted in ghee and
    • Prepare Rajgira Kadhi recipe
    • 1/2 cup ghee roasted makhana
    • 2 tablespoons steamedย Raw Peanuts (Moongphali)ย a
    • Add prepared tadka and garnish with coriander leaves.
For Tempering
  • 1 tsp Ghee
  • 1/4 to 1/2 tsp red chili powder


    1. Whip together Yogurt, flours, salt, and 1/2 cup water
    2. Heat Ghee, add Jeera, when it crackles add ginger and green chilies
    3. Stir for few minutes, then add curry leaves.
    4. Add the yogurt/flour paste and mix well for a few minutes.
    5. Add 1 cup water and salt as needed
    6. Bring to a boil, Add Pakore and simmer for additional 15 minutes.
    7. Continue stirring, If after adding Pakore the kadhi thickens, add more water.
    8. After 15 minutes of simmer, remove from stovetop and add tempering.
For Tempering
  1. In hot ghee, add lal mirch/Red chili powder.
  2. Pour on top of hot kadhi
  3. Enjoy


Serve with steamed samvat rice (also known as barnyard millet)/sabudana kichdi and a side cucumber raita or salad.