(Duh~ee Jee Kah~dee)

(Curd Curry)

Serves – 4



Curds – ½ litre

Gram flour – 5 tsp.

Curry leaves (only leaves) – 3 sprigs

Green chillies – 4 nos.

Red chillies – 1 no.

Cumin seeds – ½ tsp.

Turmeric powder ½ tsp.

Salt to taste

Sugar ¼ tsp. 

Mustard  seeds – ½ tsp.

Fenugreek seeds – ½ tsp.

Cocum flowers – 3 – 4 nos.

Oil – 3 tblsp.

Coriander leaves (for garnish) – 1 tblsp.


1.)    Whisk the curd thoroughly. Add gram flour, turmeric powder, salt and water to make a thin watery batter. Mix well.

2.)    In another vessel, heat the oil. When hot, add mustard seeds, chopped chillies (both red & green), cumin seeds, fenugreek seeds and curry leaves. Allow it to temper.

3.)    When the mustard seeds and chillies start popping, add the curd and gram flour batter. Stir well.

4.)    Let the mixture boil on a medium flame. When it starts boiling, add the cocum flowers. Reduce the flame to medium and add sugar to it. Let the curry cook for 15 – 20 minutes, till it is slightly thick in consistency.

5.)    Top the Dahi ji Kadi with finely chopped coriander leaves as garnish. Serve piping hot.

To serve

Can be either served with Dal Bhaat ,Naram Khichadi or Chiblaro  for Lunch.

Chef’s Tip

Pakodis can also be added in Dahi ji Kadi. For recipe of Pakodis check Besan Saag recipe .   The Pakodis have to be added in the final boil in Dahi ji Kadi.

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