Note: this recipe originally created and posted on 12 January 2011, but since this post has been updated with new images and content.
Grandma's Spring Onion Kadhi (Rajasthani)
Kadhi is a lightly spiced yogurt-based soup recipe from India. This particular recipe contains spring onion or lili dungri (green onion) for added flavour.
My Grandma, who has Rajasthani roots, used to make this spring onion kadhi a lot in India, so naturally, my Mum picked up the recipe from her.
My Mum has since been making this kadhi for our family here. When I was little I never used to like spring onion but as I've grown older, I've come to appreciate and love it!
Pyaaz ki Kadhi is wonderful with plain boiled basmati rice, but you can also eat it with Bajri Na Rotla (Millet flour flatbread) Dudhi Ni Khichdi or Gujarati Rotli.
We can't get enough of our Gujarati Kadhi - a delicious sweet kadhi that goes wonderfully with Gujarati food. Our Mango Kadhi is a great summertime special!
Ingredients
Here is the list of ingredients you'll need to make this kadhi.
1. Spring onion - known as Lili Dungri in Gujarati and Hara Pyaaz in Hindi, usually available in during winter months in India but in the UK it is available all year round.
2. Gram flour/besan - it's easily available in Asian or major supermarkets.
3. Yogurt - use any sour yogurt.
4. Spices - red chilli powder, turmeric, ground cumin and coriander, garam masala
5. Cumin seeds & asafoetida (hing) - for tempering in oil
6. Oil - any neutral flavoured oil will work.
Instant Pot Pyaaz Ki Kadhi
1. Whisk besan and yogurt in a bowl with ½ cup water.
Tips on how to prevent Kadhi splitting/curdling:
- Cook kadhi on low/medium heat once it has come to a boil
- Add salt immediately with the other masalas
- Stir the kadhi continuously when it is simmering
- Use full-fat yogurt
- Use the full measurement of besan as it is needed to bind the kadhi
- If the kadhi does split, then add more besan that has been mixed with water to make a paste and recook the kadhi
Can I use regular onion?
Although this dish tastes so much better with spring onion, if you can't find or don't have any other vegetables in the kitchen, use regular white or yellow onion and follow the same method and use same ingredients.
Storage
Fridge - this kadhi keeps well in the fridge for around ⅔ days
Freezer - This kadhi can be frozen. It must be defrosted naturally and then reheated on the stovetop and not in a microwave, else it will split.
How to make Spring Onion Kadhi Step-by-Step and Video
Follow this step-by-step instruction or watch a video, exact measurements and full written recipe card can be found the bottom of this post.
Other Gram flour and Kadhi recipes
GRANDMA’S SPRING ONION KADHI-RAJASTHANI PYAAZ KI KADHI
Ingredients
- 1 bunch spring onions washed and cut
- 400 g yogurt sour
- 3-4 tablespoon gram flour besan
- 1 teaspoon chilli powder red
- ¼ teaspoon garam masala
- 1 teaspoon cumin and coriander powder
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
- 11/2 cup water
- salt to taste
Instructions
- Mix gram flour with yogurt and some water, make a smooth paste.
- Heat oil in a heavy bottom kadai or pan and add cumin seeds and hing.
- When splutter add spring onion and fry 1-2 minutes.
- Add besan and yogurt mixture.
- Now add all the masala, salt and ½ cup water.
- Stir and simmer about 12-15 minutes. (if kadhi gets thicker add more water)
- Switch off the heat.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Simply Life says
YUM! Oh I would love to eat that!!
Krishnaveni says
delicious kadhi, adding spring onion looks great
Rosa's Yummy Yums says
What a gorgeous soup! So comforting.
Cheers,
Rosa