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Dahi Ni Kadhi (Parsi Kadhi/Gujarati Kadhi)

This recipe was contributed by P.V. Narayanamoorthy


To Whisk

  • 1 cup vegan yoghurt
  • 1½ cups water
  • Unrefined salt to taste
  • 2 tsp raisin paste
  • 2 tbsp chickpea flour (besan)

To Sauté

  • ½ tsp raisin paste
  • 1 small onion, thinly sliced
  • 3-4 cloves garlic, minced

To Temper

  • ½ tsp cumin (jeera) seeds
  • 1 sprig curry leaves
  • 1 green chilli, minced
  • 1 dry red chilli, halved

To Garnish

  • 1 tbsp fresh coriander leaves, chopped
  • ⅛ tsp freshly ground black pepper (kali mirch)


In a bowl, whisk all the ingredients to be whisked and keep aside.

In a kadai, add the raisin paste mentioned under ‘To Sauté’. Let it cook until brown, but not burnt. Add onion and garlic and continue to sauté on medium heat. Let the onion too become a deep brown, but not burnt. Keep aside.

In the same kadai, add cumin seeds and roast till they crackle. Add the whisked yoghurt mixture to it.
Bring to a boil on low heat, stirring continuously. As the curry comes to a boil, add onion mixture, coriander leaves and ground black pepper. Simmer for a few minutes and remove from heat.

Serve with red/ brown/ black rice or millets. Traditionally, this is served with Parsi brown rice or khichdi. Enjoy!

Serves 4-5


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