A more acidic yogurt makes a better kadhi, you don't need to use the freshest yogurt to make kadhi. Often, in India, rests of morning yogurt are stored together until there is enough to make this drink.


2 c yogurt (plain)
2 T flour (chickpea flour)
1 T ghee
2 lf curry leaf (whole leaves)
1 t cumin (whole seeds)
2 t ginger (pureed)
1 T coriander (fresh leaves finely chopped)
  water (to thin, if necessary)
  salt (to taste)
1 pn turmeric (ground)


  1. Sift the flour through a sieve and whisk with yogurt and water to make a thin mixture.
  2. Heat 1 Tbs ghee in a pan and toast the cumin seeds, add the curry leaves and pour into the yogurt mixture.
  3. Season with salt and turmeric and simmer until thickened and cooked through.
  4. Garnish with the fresh coriander.


Add a little ground chili to the seasoning if you like it spicy. Seasoning may also include other Indian spices, such as asafoetida.

You may find chickpea flour under the name of baisen, basen, or gram flour.

4 servings
Preparation time
Cooking time
Total time
20 minutes