Lehsuni Kadhi {Curry made with Garlic Buttermilk Chickpea Flour} is the comfort food with the goodness of Garlic in good amount. It is made with khatti dahi (sour yogurt) and besan (gram flour) and best served with hot steamed rice.

Lehsuni Kadhi {Curry made with Garlic Buttermilk Chickpea Flour}

I tried the Lehsuni Kadhi {Curry made with Garlic Buttermilk Chickpea Flour} for the first time when I visited my parents in India, this summer. It was love at first sight.

My sister-in-law’s mum sent it at home one afternoon when I was visiting and I couldn’t stop eating it. I love the Indian culture and values for the fact that people have such large hearts. It was such a wonderful gesture and I will never forget the love showered.

Lehsuni Kadhi

Kadhi is a much-loved curry in the Northern part of India. It is made with sour yogurt (buttermilk), besan (chickpea flour) and warm spices. The kadhi is often combined with besan pakodas (fritters). An exquisite tempering of ghee, hing, jeera & mirch adorns the kadhi towards the end, jsut before serving.

It is hard to describe the flavors of this Kadhi. Lehsuni Kadhi is delicate and bold at the same time. The warm flavors of lehsun (garlic) are deepened with kadhi over prologed cooking on lower flame. When served with hot rice, the Lehsuni Kadhi does wonders to your palate.

Lehsuni Kadhi

Lehsuni Kadhi {Curry made with Garlic Buttermilk Chickpea Flour} is an experience for Food enthusiasts who believe in the magical alchemy of Food. SImple and Rustic kadhi will win your hearts in an instant.

To enjoy the true flavors, eat this Kadhi a day later. You will thank me for the advise. 🙂

I served this Kadhi with Palak & Pyaaz ke Pakode (fritters). You may add any type of fritters to it, or even Boondi or serve it plain without any fritters. EIther way, it makes a great recipe for a delicious meal.

Here are some other kind of Kadhi from my blog – Punjabi Kadhi with baked Pakoda , Methi Pyaaz ki Kadhi , Dal Lehsuni and more curries.

This is how you make Lehsuni Kadhi {Curry made with Garlic Buttermilk Chickpea Flour}.

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Lehsuni Kadhi {Curry made with Garlic Buttermilk Chickpea Flour}

Course Curry

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings -10

Author Sonal Gupta @ simplyvegetarian777

Ingredients

Besan / Chickpea Flour – 1/2 cup
Yogurt – 2 cups
Ginger – 1 tbsp finely chopped
Green Chili – 2 slit into fours, lengthwise
Garlic - 7-8 pods chopped fine
Water – 5 cups or more as per the required consistency

Oil & Spices

Ghee / Oil – 1 tbsp + 1/2 tbsp
Hing / Asafetida – a fat pinch
Cumin seeds – 1 tsp + 1 tsp
Black Mustard Seeds – 1 tsp
Methi dana / Fenugreek seeds – 1/2 tsp
Dry Red Chillies whole – 2
Turmeric / Haldi – 1/2 tbsp
Red chili powder – 1/2 tsp + 1/2 tsp
Salt to taste

Instructions

Take the mixing bowl and sieve the besan flour in it.
Whisk the yogurt and add it slowly to the flour and keep stirring vigorously with the whisk, to avoid any lump formation. Add turmeric to it now and stir till it dissolves. Set aside.

Note : Many people add turmeric later but I add it at this point since turmeric can also become lumpy when added to hot liquid later. Doesn’t alter the taste at all.

Heat the ghee in the deep cooking pan. Lower the flame to low. Add hing, whole red dried chili, cumin seeds, black mustard seeds, and fenugreek seeds to the ghee.
Once the cumin and mustard seeds start crackling, add ginger, green chillies and finely chopped garlic to the pan. Cook on medium heat till they are slightly browned.
Now add the flour and yogurt mixture to the pan, slowly. Add water. Stir well with a ladle. Make sure that there are no lumps. Stir vigorously to incorporate the besan mixture and water.
Add red chili powder and salt to taste. This curry needs to be seasoned with good amount of salt. If you have high blood pressure, then kindly stick to your prescribed sodium levels and keep it low.
Bring it to a boil and then put the flame to lower medium. Cook it in the pan for good 1/2 an hour atleast. The secret of this curry is “more you cook, the better it is in taste”.

Note : Keep an eye while the curry is cooking. Keep stirring after every 7-8 minutes to avoid the sticking at the bottom.

Making Chhaunk / Tadka / Additional Tempering

Heat 1/2 tbsp ghee in a pan. Add cumin seeds and once they start crackling, add red chili powder and turn the stove off. Season the Kadhi with this tempering on the top.
Serve it hot with rice or fresh roti / chapati / fulka or Naan. You may add chopped cilantro/coriander leaves for additional garnish.