DAHI JI KADI

(Spiced Curd Curry with Dumplings)

Recipe Overview

Dahi ji Kadi is a comforting, tangy curd-based curry from the Thathai Bhatia cuisine,

thickened with gram flour and delicately spiced. Balanced with subtle sweetness from

jaggery and tanginess from cocum, this dish offers a harmonious blend of flavours.

Often enriched with pakodis (gram flour dumplings), it is a wholesome

preparation typically enjoyed with rice-based meals.

Recipe Details

– Preparation Time: 20 minutes

– Cooking Time: 30–35 minutes

– Total Time: ~50 minutes

– Serves: 3–4

– Cuisine: Indian (Bhatia)

– Course: Main Course

Ingredients

For the Kadi

– Curds – 4 tbsp.

– Gram flour – 4 tsp.

– Water – 2 cups

– Curry leaves – 1 sprig

– Green chillies (chopped) – 4 nos.

– Dried red chilli – 1 no.

– Ginger (finely chopped) – small piece

– Cumin seeds – ½ tsp.

– Mustard seeds – ½ tsp.

– Fenugreek seeds – ½ tsp.

– Asafoetida – ¼ tsp.

– Cocum flowers – 3–4 nos.

– Jaggery or sugar – ¼ tsp.

– Salt – to taste

– Oil – 2 tbsp.

– Coriander leaves – 1 tbsp. (for garnish)

For Pakodis 

– Gram flour – 4 tbsp.

– Salt – to taste

– Dry coriander seeds – 1 tbsp. (coarsely ground)

– Oil – 1 tbsp.

– Water – as required

– Oil – for frying

Method 

Step 1: Prepare the Curd Base

– In a bowl, whisk the curds until smooth.

– Add gram flour and water to form a thin, lump-free batter.

– Mix well and keep aside.

Step 2: Prepare the Tempering

– Heat oil in a deep vessel on a medium flame.

– Add fenugreek seeds, cumin seeds, and mustard seeds. Allow them to splutter.

– Add asafoetida, chopped green chillies, ginger, dried red chilli, and curry leaves.

– Sauté for a minute.

Step 3: Cook the Kadi

– Pour in the curd–gram flour mixture, stirring continuously to avoid lumps.

– Add additional water if required and mix well.

– Add cocum flowers, salt, and jaggery.

– Stir and bring the mixture to a boil.

– Reduce to a medium flame and cook for 15–20 minutes until the kadi thickens slightly.

– Stir occasionally.

Step 4: Preparing Pakodis 

– In a bowl, combine gram flour, salt, coarsely ground coriander seeds, and oil.

– Add water gradually to form a thick batter.

– Heat oil in a kadai on a medium flame.

– Drop small portions of the batter into the hot oil.

– Fry until they are light golden (half-done stage).

– Remove and drain excess oil. Keep aside.

Step 5: Final Assembly

– Add the prepared pakodis to the simmering kadi.

– Allow the curry to simmer for 8–10 minutes so the pakodis absorb the flavours.

– Garnish with chopped coriander leaves and serve hot.

Serving Suggestions

Serve Dahi ji Kadi piping hot with

– Dal Bhaat or

– Naram Khichadi –  https://panjakhada.com/naram-khichadi/, or

– Ufri Khichadi – https://panjakhada.com/ufri-khichadi/, or  

– Chiblaro – https://panjakhada.com/chiblaro/, or

for a traditional meal. It also pairs well with simple steamed rice.

Nutritional Insights

– Curds provide probiotics, supporting digestion.

– Gram flour adds protein and body to the curry.

– Cocum enhances digestion and provides natural tanginess.

Storage & Make-Ahead Tips

– Can be refrigerated for up to 2 days.

– Reheat gently with a little water to adjust consistency.

– Pakodis can be prepared ahead and added fresh while reheating.

Chef’s Tip

– Always stir continuously when adding the curd mixture to prevent curdling.

– Fry pakodis lightly as they will cook further in the curry.

– Balance the flavours by adjusting jaggery and cocum to taste.

Did You Know?

– The use of cocum instead of tamarind gives this kadi a distinct coastal tang.

– Adding pakodis transforms a simple kadi into a more hearty and indulgent dish.

Cultural Notes

Dahi ji Kadi is a staple comfort dish in Bhatia households, often enjoyed during family meals.

Its balanced flavour profile and versatility make it a timeless preparation that reflects

the essence of traditional home cooking.