Tangy Hyderabadi Vegetable Kadhi Recipe

About this recipe

Tangy Hyderabadi Vegetable Kadhi is a delightful vegetarian dish featuring a vibrant yogurt-based gravy infused with tangy flavors and aromatic spices, enhanced by soft vegetable fritters. Perfect for breakfast, this recipe balances moderate spice levels and caters to a sedentary lifestyle with lower-calorie portions. The dish is a harmonious blend of textures and flavors, offering a warm and comforting start to your day.

Ingredients

• 200 g Dahi
• 100 g Yellow Mustard Seeds
• 100G Oleo
• 500 g Sugar
• 100 g Tamarind Paste
• - Besan
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, whisk together yogurt, chickpea flour, turmeric powder, red chili powder, coriander powder, and salt until smooth. Add tamarind pulp and mix well.
2. 2. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, mustard seeds, curry leaves, and chopped green chili. Sauté until aromatic.
3. 3. Add the chopped vegetables to the pan and cook for 5-7 minutes, stirring occasionally, until they soften slightly.
4. 4. Gradually pour the yogurt mixture into the pan, stirring continuously to prevent lumps. Cook on low heat for 10-12 minutes, stirring occasionally, until the kadhi thickens and the vegetables are fully cooked.
5. 5. Adjust seasoning with sugar and additional salt if needed. Garnish with fresh coriander leaves and serve warm with steamed rice or flatbread.