Kachi Kadhi Recipe

Name: Kachi Kadhi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yoghurt; 1 cup water; 5 -6 curry leaves; 2 green chilies, cut in half; 1 teaspoon green masala (green chilies and garlic); 2 fresh garlic cloves, crushed; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seed; 2 tablespoons chopped fresh coriander leaves; salt; 1 tablespoon oil

Servings: persons

2 cups yoghurt
1 cup water
5 -6 curry leaves
2 green chilies, cut in half
1 teaspoon green masala (green chilies and garlic)
2 fresh garlic cloves, crushed
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
2 tablespoons chopped fresh coriander leaves
salt
1 tablespoon oil

1
In a bowl beat yoghurt till smooth
2
To this add the green masala paste, salt and water.
3
Add more water if you do not want a thick consistency just like butter milk.(If you do not have green masala paste on hand then just crush 2 green chilles and 2 cloves garlic and add to the yoghurt).
4
Mix well.
5
Now heat oil in a saucepan add mustard seeds, cumin seeds chopped or crushed garlic and curry leaves.
6
When the seeds start to splutter add green chilies stir for a few seconds and add the yoghurt mix keep stirring this do not boil just heat through and turn of the gas.
7
Add the coriander leaves now.
8
Now enjoy this as it is or with any type of khichdi.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups yoghurt, 1 cup water, 5 -6 curry leaves, 2 green chilies, cut in half, and more.

Yes, Kachi Kadhi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kachi Kadhi

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