Indian · serves 2

Kadhi Chawal

Tangy, light, and made almost entirely from curd and besan.

40 min Some work Vegetarian

Ingredients

  • 1.5 cups sour curd
  • 1/2 cup besan
  • 1 onion, sliced
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 10 curry leaves
  • 2 dried red chillies
  • 1/2 tsp turmeric
  • 3 tbsp oil
  • Rice for 2

Method

  1. Whisk curd, besan, turmeric, salt and 3 cups water until completely smooth. No lumps at all.
  2. Tadka: mustard seeds, fenugreek, curry leaves, red chillies in oil. Add onion, soften.
  3. Pour in the curd mixture, stirring constantly until it boils.
  4. Now lower the flame and let it simmer 25 minutes. It thickens and loses the raw besan taste.
  5. Finish with a second tadka of red chilli and ghee poured on top.

Questions people ask about Kadhi Chawal

How long does Kadhi Chawal take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of curd in Kadhi Chawal?

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

Can I make Kadhi Chawal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Kadhi Chawal vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Kadhi Chawal?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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