Indian Kadhi Chawal Recipe

Yogurt: Provides the tangy base for the kadhi.

Gram flour: Thickens the kadhi and gives it a creamy texture.

Turmeric powder: Adds color and a subtle earthy flavor.

Red chili powder: Brings heat and spice to the dish.

Salt: Enhances the overall flavor.

Water: Used to adjust the consistency of the kadhi and cook the rice.

Oil: Used for tempering the spices.

Mustard seeds: Adds a nutty flavor and texture.

Cumin seeds: Provides a warm, earthy flavor.

Asafoetida: Adds a unique, pungent flavor.

Dried red chilies: Infuses the oil with heat and flavor.

Curry leaves: Adds a fragrant, aromatic touch.

Basmati rice: The perfect accompaniment to the kadhi, providing a fluffy and fragrant base.

When making kadhi, ensure that the yogurt mixture is whisked thoroughly to avoid lumps. Adding water gradually while whisking helps achieve a smooth consistency. When tempering the spices, make sure the oil is hot enough to crackle the mustard seeds and cumin seeds; this releases their essential oils and enhances the flavor. Stir the kadhi continuously while it cooks to prevent the gram flour from sticking to the bottom of the pan and burning. For the rice, rinsing it under cold water removes excess starch, resulting in fluffier grains.

• yogurt - Substitute with buttermilk: Buttermilk has a similar tangy flavor and consistency, making it a good alternative.

• gram flour (besan) - Substitute with chickpea flour: Chickpea flour is essentially the same as gram flour and can be used interchangeably.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper has a similar heat level and can be used as a direct substitute.

• mustard seeds - Substitute with cumin seeds: Cumin seeds provide a different but complementary flavor profile.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute.

• asafoetida (hing) - Substitute with garlic powder: Garlic powder can mimic the pungent flavor of asafoetida.

• dried red chilies - Substitute with crushed red pepper flakes: Crushed red pepper flakes provide similar heat and can be used as a substitute.

• curry leaves - Substitute with bay leaves: Bay leaves offer a different but aromatic flavor that can complement the dish.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and fragrance, making it a good alternative.

• Allow the kadhi to cool down to room temperature before storing. This prevents condensation and maintains the texture.
• Transfer the kadhi into an airtight container. Ensure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator. The kadhi can be refrigerated for up to 3-4 days. Reheat thoroughly before serving.
• For freezing, pour the cooled kadhi into a freezer-safe container, leaving some space at the top for expansion. Seal tightly.
• Label the container with the date of preparation. This helps in keeping track of its freshness.
• Freeze the kadhi for up to 1 month. Thaw it in the refrigerator overnight before reheating.
• To reheat, transfer the thawed kadhi to a saucepan and warm it on low heat, stirring occasionally to maintain a smooth consistency.
• For the rice, allow it to cool completely before storing. This prevents it from becoming mushy.
• Store the rice in a separate airtight container. Refrigerate for up to 3-4 days.
• For freezing rice, spread it out on a baking sheet to cool quickly. Once cooled, transfer to a freezer-safe bag or container.
• Label the rice with the date and freeze for up to 1 month. Thaw in the refrigerator overnight.
• Reheat the rice by sprinkling a little water over it and microwaving or steaming until hot and fluffy.

• Mixing bowl: Use this to whisk together the yogurt, gram flour, turmeric powder, red chili powder, salt, and water to form a smooth batter.

• Whisk: Essential for blending the yogurt mixture smoothly without lumps.

• Saucepan: This is where you'll heat the oil and cook the kadhi.

• Spatula: Useful for stirring the yogurt mixture continuously to prevent it from sticking to the bottom of the pan.

• Measuring spoons: Accurate measurement of spices and ingredients like mustard seeds, cumin seeds, and oil.

• Rice cooker: Convenient for cooking the basmati rice to a perfect tender and fluffy texture.

• Strainer: Handy for rinsing the rice under cold water before cooking.

• Serving spoon: Ideal for serving the hot kadhi over the steamed rice.

• Knife: Useful for cutting and preparing any additional garnishes or ingredients if needed.

• Cutting board: Provides a stable surface for any chopping tasks.

Prep ingredients ahead: Measure and mix yogurt, gram flour, and spices in advance to save time.

Use a rice cooker: A rice cooker ensures perfectly cooked basmati rice with minimal effort.

Batch cook: Make a larger quantity of kadhi and freeze portions for future meals.

Multitask: While the kadhi simmers, rinse and prepare the rice to streamline the process.

Pre-chop aromatics: Have curry leaves and dried red chilies ready to go for quick sautéing.