Hyderabadi Dahi ki Kadhi Recipe – Tangy Yogurt Curry with Gram Flour Fritters

Rich and creamy Hyderabadi Dahi ki Kadhi is a tangy yogurt-based curry made with Bengal gram flour and spiced fritters. A comforting dish that pairs beautifully with rice or roti, it’s a staple in traditional Hyderabadi households.

Ingredients

For Kadhi

• 250g sour curd (dahi)
• 2 tbsp gram flour (besan)
• 4–5 garlic cloves
• Green chillies (as per taste)
• ½ tsp coriander powder
• ½ tsp turmeric powder
• Salt (as per taste)
• 500–800ml water

For Gram Flour Fritters

• 250g gram flour (besan)
• 1 small onion (sliced)
• 1 tsp ginger garlic paste
• ⅓ tsp turmeric
• Chilli powder (as per taste)
• Salt (as per taste)
• ½ tsp cumin seeds
• Few curry leaves (chopped)

For Tempering

• 80–100ml oil
• 1–2 tsp cumin seeds
• ½ tsp mustard seeds
• 1–2 dry red chillies
• 3–4 curry leaves
• 1–2 garlic cloves

Method of Preparation

1. Grind together ingredients for kadhi base, strain, add water, and cook.
2. Allow it to boil and adjust consistency with water if too thick.
3. Add a curry leaf twig while boiling.
4. Make the fritter mix, fry in hot oil until crisp golden brown, and add to the kadhi.
5. Temper the kadhi and cover the lid.

Tips

• If sour curd is not available, add a small piece of tamarind while boiling the kadhi.
• Accompaniments include fried mutton (talava gosht), shammi, kheema, and vegetable curries.

Serving Suggestions

• Serve with plain rice, roti, or paratha.