Healthy Hints

This sugar-free version of a classic kadhi gives you less than 100 Calories per serving. The added bonus of a yogurt-based curry is that you get a healthy dose of calcium too. This recipe uses less salt than a standard kadhi recipe — ½ teaspoon of salt for four people; you could try using just a pinch of salt and more spices if you want to cut the salt even more.



250 ml natural yogurt

2 tbsp gram flour

¼ tsp turmeric powder

½ tsp salt

500 ml water

1½ tsp vegetable oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ tsp fenugreek seeds

1 red chilli, sliced

1 sprig curry leaves

3–4 sprig fenugreek leaves, chopped

What does this chart mean?

Serving Weight 188 g
  • Calories92kcal
  • Protein5.3g
  • Fat3.4g
  • Saturated fat0.7g
  • Trans fat0.0g
  • Cholesterol3.8mg
  • Carbohydrate10.3g
  • Sugars (Total)5.8g
  • Fibre1.1g
  • Sodium347.80mg
  • Salt0.9g
  • Iron0.9mg
  • Vitamin A15.8RAE
  • Vitamin C28.0mg
  • Vitamin D0.0mcg
  • Vitamin B120.4mcg
  • Potassium263.2mg


1. Combine the yogurt and gram flour together in a bowl. Mix thoroughly, breaking up all the lumps.

2. Add the turmeric powder and salt. Mix with an electric hand blender or whisk. Ensure that there are no lumps in the mixture.

3. Add the water a little at a time, and mix thoroughly until it resembles a smooth batter.

4. Heat the oil in a deep non-stick pan over a medium heat. Add the mustard seeds, cumin, fenugreek seeds, red chilli, curry leaves and fenugreek leaves; sauté for 20–30 seconds.

5. Pour in the prepared yogurt mixture a little at a time, stirring between additions. Bring to a boil, stirring constantly till boiled. This will help prevent the yogurt from curdling.

6. Reduce the heat and simmer for a few minutes, stirring at regular intervals. The kadhi should now have a creamy consistency. If you find the kadhi too thick, add extra water.


Serve with khichri or bajra rotla.

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