मMasala AtlasBiryani
Hyderabad

Hyderabadi Kadi

A sour yogurt-based gravy with gram flour dumplings (bhajiya).

Prep20 minCook35 minTotal55 minServes4DietVegLevelMediumSpice
Hyderabadi Kadi from Hyderabad

About this dish

Hyderabadi Kadi is a quintessential Deccani comfort food, distinguished by its thin, tangier consistency compared to the thick Punjabi version. It features crisp gram flour dumplings (bhajiya) submerged in a tempered yogurt gravy. It is often a Friday staple in Hyderabadi households, valued for its balance of sour, spicy, and earthy flavors.

Ingredients

For the Bhajiya (Dumplings)

  • 150g (1.25 cups) Besan (Gram flour)
  • 1 small Onion, thinly sliced
  • 2 Green chilies, finely chopped
  • 1/2 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Carom seeds (Ajwain)
  • Water, as needed for a thick batter
  • Oil for deep frying

For the Kadi Base

  • 250g (1 cup) Sour Yogurt, whisked
  • 4 tbsp Besan (Gram flour)
  • 1 tsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt
  • 1 liter Water

For the Tadka (Tempering)

  • 2 tbsp Ghee or Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4-5 Dried red chilies
  • 12-15 Curry leaves
  • 4 cloves Garlic, smashed
  • 1/2 tsp Kashmiri red chili powder

Method

  1. 1

    Making the Bhajiya batter

    In a bowl, mix besan, onions, green chilies, spices, and ajwain. Add water gradually to make a thick, dropping-consistency batter. Whisk vigorously for 2 minutes to incorporate air, which makes the bhajiyas light and spongy.

  2. 2

    Frying the Bhajiyas

    Heat oil in a kadai. Drop small spoonfuls of batter into the hot oil. Fry until golden brown and crisp. Remove and set aside; these will absorb the kadi liquid later.

  3. 3

    Preparing the yogurt mixture

    In a large pot, whisk the sour yogurt and 4 tbsp of besan until no lumps remain. Slowly add 1 liter of water while whisking to create a very thin, uniform liquid. If the yogurt isn't sour, the kadi will lack its signature tang.

  4. 4

    Seasoning the base

    Add ginger-garlic paste, turmeric, and salt to the yogurt mixture. Stir well. Place the pot on medium heat and bring to a boil, stirring constantly to prevent the yogurt from curdling.

  5. 5

    Slow simmering

    Once it boils, reduce heat to low. Let the kadi simmer for 20-25 minutes. It will thicken slightly and the raw smell of besan will disappear, replaced by a nutty, cooked aroma.

  6. 6

    Integrating the dumplings

    Add the fried bhajiyas to the simmering kadi. Let them cook together for 5 minutes. The bhajiyas will soak up the gravy and become soft and heavy.

  7. 7

    Preparing the Tadka

    In a small small pan, heat ghee. Add mustard seeds; once they pop, add cumin, dried red chilies, garlic, and curry leaves. Fry until the garlic turns golden and the chilies darken.

  8. 8

    The Final Flourish

    Turn off the heat for the tadka and add the Kashmiri red chili powder (this provides the bright red color without too much heat). Immediately pour this sizzling oil over the kadi and cover with a lid for 2 minutes.

  9. 9

    Finishing

    Garnish with freshly chopped coriander. The kadi should be pourable, not pasty, with the red oil (tari) floating beautifully on the yellow surface.

Notes & variations

  • If your yogurt isn't sour, add a teaspoon of dry mango powder (amchur) or a squeeze of lemon.
  • Whisking the besan-yogurt mix before heating is vital to prevent lumps.
  • Leftover kadi tastes better the next day as flavors deepen.
  • For a vegan version, use coconut yogurt or cashew curd, though the flavor profile will shift.

Serve with

Steamed Basmati rice or 'Kichari' (soft rice and lentil mix) and a side of papad.

Cook's note

Always add the salt after the kadi has started simmering to prevent the yogurt from splitting.

← More from Hyderabad