Mirchi Kadhi

Mirchi Kadhi
Mirchi Kadhi

Kadhi, an Indian recipe, is essentially a thick gravy comprising of Gram flour and yogurt. Additionally, vegetables or fritters may be added depending upon the local cuisines of the Indian subcontinent. Also, it is traditionally spicy and sour on the palate, but many variants have a sweet texture as well.
Kadhi, is originally from Rajasthan, but has widespread presence across India; with each state having a unique recipe of its own.
This recipe is my personal favourite since my childhood days and it is my pleasure to recreate it today! Here, I am making my version of this delectable recipe, Mirchi Kadhi, where I am adding stuffed green chillies to the Kadhi (‘Mirchi’ is Hindi for ‘Chilli’).
An absolute delight, Mirchi Kadhi, is a thick spicy and sour gravy, best eaten with boiled rice. So try it for yourself too!

Serves 6
400g yogurt
5 tbsp split Bengal gram flour
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp salt
1 tbsp dried fenugreek leaves
1 tsp crushed garlic
1 tsp grated ginger
2-3 dry red chillies
1 pinch panch phoron
1 tsp asafoetida
4 cups water
5-6 large green chillies
3 potatoes, boiled
1 tbsp pickle paste
3 tbsp oil
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp cumin seeds

Step 1: Whisk together yogurt, split Bengal gram flour, red chilli powder, turmeric powder, coriander powder, roasted cumin powder, dried fenugreek leaves and salt in a bowl.
Step 2: Heat 2 tbsp oil in a wok. Add asafoetida, panch phoron, garlic, ginger and dry red chillies. Give it a mix.
Step 3: Add the yogurt mixture to the wok, continuously stirring so that lumps are not formed. Add water and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes covered with a lid.
Step 4: Slit the green chillies and deseed them. Mash the potatoes and add the pickle paste along with a pinch of salt. Mix well.
Step 5: Stuff the green chillies with the picked potato mixture.
Step 6: Heat 1 tbsp oil in a flat pan. Add cumin seeds, coriander seeds, fenugreek seeds and let them crackle. Stir-fry the stuffed green chillies till the sides are moist and browned.
Step 7: Add the chillies to the kadhi in the wok and mix once. Check seasoning and consistency. Kadhi tastes best at a slightly thicker consistency.
Step 8: Serve hot with plain boiled rice!


3 Comments Add yours

  1. Manisha says:

    I love your mustard fish. Could you please share the recipe for the same?


  2. Sophestry says:

    What is panch phoron? Also doesn’t it get a bit too watery with all the water? Looks awesome though, I’m definitely going to try it 🙂


    1. Vijaya Gupta says:

      Thank you, Sophestry!
      Panch phoron is a whole spice blend of 5 spices, namely, Fenugreek seeds, Nigella seeds, Cumin seeds, Black Mustard seeds and Fennel seeds. These are to be used as whole and not grounded. So just a pinch would do.
      Yes, this dish is watery in nature but of a slightly thicker consistency.
      I am glad that you liked the recipe! I am sure you would love it, it is one of my personal favourites too! 🙂

      Liked by 1 person

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