Traditional No-Onion No-Tomato Kadhi Recipe: A Simple and Flavorful Delight

Making kadhi without onions and tomatoes is quite simple and still flavorful. This version is more traditional and follows a basic North Indian or Gujarati-style kadhi. It relies on yogurt and gram flour (besan) along with a few spices for flavor. Here’s a step-by-step recipe:

Ingredients:

• For Kadhi:
  • 1 cup yogurt (curd) (slightly sour preferred)
  • 2 tablespoons gram flour (besan)
  • 3 cups water
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
• For Tempering (Tadka):
  • 2 tablespoons ghee (or oil)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds (optional)
  • 2 dry red chilies
  • 1/2 teaspoon asafoetida (hing)
  • 7-8 curry leaves
  • 1-2 green chilies, slit
  • 1-inch piece of ginger, finely chopped or grated

Instructions:

1. Prepare the Kadhi Mixture:
   • In a large bowl, whisk together yogurt and gram flour (besan) until smooth and lump-free.
   • Add turmeric powder, red chili powder, salt, and 3 cups of water. Mix everything well and set it aside.
2. Cooking the Kadhi:
   • Heat the yogurt-besan mixture in a deep pan or pot over medium heat.
   • Stir continuously until it comes to a gentle boil to prevent curdling.
   • Once it starts boiling, reduce the heat to low, and let it simmer for about 10-15 minutes. Stir occasionally.
   • The kadhi should thicken slightly, and the raw taste of besan should be gone.
3. Prepare the Tempering (Tadka):
   • In a separate small pan, heat ghee or oil.
   • Add cumin seeds, mustard seeds, and fenugreek seeds (if using). Let them splutter.
   • Add dry red chilies, asafoetida (hing), curry leaves, slit green chilies, and chopped ginger. Sauté for a few seconds until the spices are fragrant.
4. Combine and Serve:
   • Pour the hot tempering over the simmered kadhi and mix gently.
   • Let it simmer for another 2-3 minutes to absorb the flavors.
   • Garnish with fresh coriander leaves (optional).
5. Serve:
   • Serve the kadhi hot with steamed rice, jeera rice, or rotis.

Tips:

• Adjust the consistency of kadhi by adding more water if it becomes too thick.
• For a tangier taste, use slightly sour yogurt.
• You can add pakoras (gram flour fritters) or boondi to enhance the texture.

Enjoy this comforting kadhi without the need for onions and tomatoes!