Subzi Kadhi 1

Subzi Kadhi 1

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This kadhi has lots of vegetable ingredients. As per the taste palate it can be made spicy, tangy or a bit sweeter too. Diced vegetable pieces add to taste!

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Subzi Kadhi 1 recipe - How to make Subzi Kadhi 1

Preparation Time:    Cooking Time:    Total Time:     Makes 6 serving


For The Kadhi
1/2 cup beaten sour curds (khatta dahi)
2 tbsp besan (bengal gram flour) or rice flour (chawal ka atta)
1/2 tsp chilli powder
salt to taste
water are per your requirement

For The Seasoning
1 tsp oil
3 to 4 whole dry kashmiri red chillies
2 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
10 to 15 curry leaves (kadi patta)

Other Ingredients
1 cup diced onions
1/2 cup chopped tomatoes
1 cup diced bottle gourd (doodhi / lauki) , peeled
1 cup diced red pumpkin (bhopla / kaddu) , peeled
2 cups chopped chawli (cow pea) leaves
1/2 skinned and chopped raw mango with seeds
4 to 5 hreen chillies , slit green chillies lenghtwise
1 tsp ginger-green chillies paste
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp oil
  1. In a deep thick bottomed vessel put 1tsp oil. Let the flame be on medium.
  2. Add ginger-garlic paste. Saute.
  3. Add diced onion and saute. Let them turn a little brown taking care not to burn.
  4. Add all other vegetables.
  5. Add water and let them cook on medium flame.
  6. Add little salt and turmeric to it so that the vegetables cook well and acquire taste.
  7. Mix the curds, flour, chilly powder, salt and water(add as per requirement), beat well so that no lumps are formed.
  8. Pour this mixture into the parboiled vegetable soup.
  9. If required, add some more water.
  10. Bring to a boil.

For the seaoning

    For the seaoning
  1. Heat oil/ghee in a pan.
  2. Add asafoetida, mustard seeds, fenugreek seeds to it. Let them splutter.
  3. Add dried whole red chillies and curry leaves.
  4. Add this seasoning to the boiled kadhi. Simmer for a few minutes and remove from flame.
  5. Serve with piping hot rice and fried rice or sago(sabudana) papads.


  1. 1. While besan adds thickness to the kadhi, use of rice flour as a binding agent renders texture to the kadhi. They can be used together also in equal proportions.
  2. 2. This kadhi tastes best when prepared in more water i.e., less thicker.

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This recipe was contributed by Kshema Prakash on 05 May 2011
Hi. I am a librarian by profession. I live in Jodhpur. Though we are a Telugu family, I and my daug...

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Subzi Kadhi 1
 on 23 Oct 12 09:36 PM

Too gud. Colourful. Tasty. Lov it thanks a lot