Tuesday, March 4, 2014

Methi and onion Kadhi

Who said North can't meet South?To me North met South through this simple kadhi. Yes. It is something similar to Mor Kuzhambu from South but slightly different from that. Got confused?

This is a simple yogurt based gravy that can be made with minimal effort.This is my first trial of this recipe, but I'm telling you I felt amazed at the taste and felt why did I miss this recipe so many years. Thanks to Mrs.Reem Khan for this yummy recipe.It was a complete bliss for me.

In traditional South Indian recipe we use coconut.But this recipe is without any coconut... not to under estimate as this tastes awesome.Also , you can try making your own variations with different vegetables.

After I made this, I was waiting to see the response from my hubby and my 7 year old.To my surprise they both also loved this recipe.Without further ado, lets see the recipe now...


Onion                                    1 med ( diced or sliced)
1 tbsp  crushed / ground
Fresh Methi   leaves       1 /2 cup

Turmeric powder             1 tsp
 Chilly powder                 
1 1/2 tsp
 Dhania powder              
1 tsp
Fenugreek seeds            1/2 tsp
mustard seeds                
1/2 tsp
Cumin seeds                   
1 tsp
1/2 tsp
 Dry Red  chilly                2
Yogurt                                 1 cup ( Sour preferably)
Besan/chick pea flour  2 tbsp
Salt                                       to taste
Water                                  About 1 cup  but check for consistency while boiling
 Oil                                       1 Tbsp (coconut oil preferably)
Coriander                          for garnishing

Cured green chillies/ Mor milagai few.(optional)
Curry leaves             few


  •  Mix besan and yogurt ,whisk together to get absolutely no lumps.
  • Wash methi leaves couple of times to take off the grit.
  • Roughly chop the leaves.
  • Heat oil in a deep pan and add mustard seeds.
  • When mustard crackles , add fenugreek seeds, cumin seeds,whole dry chillies and mor milagai and curry leaves.
  • Add chopped onion ,garlic and saute until onion is translucent.
  • Add methi leaves along with asafoetida, chilli powder, coriander powder and turmeric powder.
  • Saute until the raw smell from the spices goes away and methi leaves  starts giving a nice aroma.
  • Add the yogurt  and besan mixture and keep stirring constantly keeping the heat medium high.(It shouldn't curdle)
  • Now add salt and water and bring it to a boil while continuously stiring .
  •  After 1 boil it will stabilize so you need not stir anymore.
  • Now simmer for 10 minutes.
  • You will notice oil floating on the top.
  • Turn off the heat .
  • Garnish with coriander leaves.
Enjoy this with roti or over a bed of steaming rice along with a spicy vegetable and you will say " It was a bliss " along with me.


  • You can make this with only onions too. Also with okra or with mixed veggies. 
  • I like the flavor of coconut oil with yogurt based gravies as it enhances the taste.You can use any oil.
  • I added mor milagai to give the touch of  south , you can avoid that too.

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