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Kadhi Chawal Recipe

Kadhi chawal is a universal favorite for all North Indians.

Kadhi chawal is a popular dish in India that is made with a combination of yogurt-based curry (kadhi) and rice (chawal).

It is a comforting and flavorful dish that is perfect for a hearty meal. Here is a recipe for you to try at home:

This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt-based curry. The deep-fried pakodas submerged in thick creamy yogurt curry make the experience unparallel. It is a recipe loved by almost everyone but made differently in every household. The kadhi is creamy and finger-licking delicious. It is accompanied by crunchy pakoras.

Kadhi Chawal

Kadhi chawal is sour dahi kadhi prepared with curd, besan, and masalas and given a tadka of dried red chilly and served with besan pakodas. It is mildly spiced. Goes very well with salad, roti, and any sabzi.
Kadhi Chawal Recipe
Kadhi Chawal Recipe
KEYWORD: Authentic Punjabi Dhaba Style Kadhi, Easy Kadi Recipe




  • 1 cup basmati rice
  • 2 cups water
  • 1/2 cup chickpea flour
  • 1 cup plain yogurt
  • 4 cups water
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon ghee
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro for garnish


  1. Rinse the rice and soak it in water for 30 minutes.
  2. In a small bowl, whisk together the chickpea flour, yogurt, and 4 cups of water until smooth. Set aside.
  3. In a large pot, heat the ghee over medium heat. Add the cumin seeds and mustard seeds and cook until they start to splutter.
  4. Add the turmeric, chili powder, cumin powder, and coriander powder and stir to combine.
  5. Pour the chickpea flour mixture into the pot and bring to a boil. Reduce the heat to low and let the kadhi simmer for 20-25 minutes, stirring occasionally, until it thickens.
  6. Meanwhile, drain the rice and add it to a separate pot with 2 cups of water. Bring to a boil, reduce the heat to low, and let the rice simmer for 15-20 minutes, or until the water has been absorbed and the rice is cooked.
  7. To serve, divide the rice among bowls and top with the kadhi. Garnish with fresh cilantro and serve hot.



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Method for making kadhi

  1. Take a big mixing bowl, and whisk sour curd with gram flour (besan) and water. Make a smooth mixture without any lumps.
  2. Add red chili powder, turmeric, and salt.
  3. Heat oil in a kadai, on low flame, and add fenugreek seeds and asafetida. As soon as fenugreek seeds become pink add green chili, ginger paste, and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form.
  4. Now lower the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minutes on low heat or till the kadhi gets thickened. We can adjust the consistency of kadhi using water depending on how we want.
  5. Switch off the flame and add the fried pakoras to the kadhi. Rest the kadhi for the pakoras to absorb the kadhi.
  6. Before serving the kadhi check the consistency. Sometimes the pakoras absorb a lot of kadhis and the kadhi thickens. In that case, boil 1/2 cup of water and add to the kadhi and let the kadhi simmer for 5 mins. Do not stir too much or the pakoras will break.
  7. Before serving transfer the kadhi with pakoras to a dish.

For the final tempering :

  • Heat ghee in a small pan, on low flame, and mustard seeds. When the mustard seeds begin to crackle add jeera. When the jeera seeds also crackle add curry leaves and dried red chilly. Cook for 30 secs and then remove from heat. Now add Kashmiri chili powder – you do it this way so as to not burn the powder and retain the color. Now pour the tadka over the kadhi in the serving dish.


Enjoy your homemade kadhi chawal!


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