Kadhi Chawal Recipe | How to Make Punjabi Kadhi with Rice

Kadhi Chawal is a traditional North Indian comfort food made with yogurt-based gram flour curry (kadhi) and served with steamed rice (chawal). The kadhi is flavored with spices and usually contains crispy pakoras (fritters), making it a wholesome and satisfying meal. This easy homemade Punjabi kadhi recipe is perfect for lunch or dinner and is loved across Indian households for its tangy, spicy flavors.

Kadi chawal

Why You'll Love This Kadhi Chawal Recipe

✅ Authentic Punjabi taste

✅ Tangy, creamy kadhi with soft, crispy pakoras

✅ Simple ingredients, big flavors

✅ Comforting, satisfying, and vegetarian

Ingredients for Kadhi Chawal

For Kadhi:

2 cups curd (slightly sour yogurt)

4 tbsp besan (gram flour)

4 cups water

½ tsp turmeric powder

1 tsp red chili powder

Salt to taste

For Tempering (Tadka):

2 tbsp mustard oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

A pinch of hing (asafoetida)

1–2 dried red chilies

1 sprig curry leaves

1 medium onion (thinly sliced)

1 tsp grated ginger

Optional: ½ tsp methi seeds (fenugreek)

For Pakora:

¾ cup besan (gram flour)

1 small onion (finely chopped)

1 green chili (chopped)

1 tbsp fresh coriander (chopped)

Salt to taste

¼ tsp ajwain (carom seeds)

Water as needed

Oil for frying

For Rice:

1 cup basmati rice

2 cups water

Salt (optional)

Step-by-Step: How to Make Kadhi Chawal

1️⃣ Make the Pakoras (Fritters)

In a bowl, mix besan, chopped onion, chili, ajwain, salt, and coriander.

Add water gradually to make a thick batter.

Heat oil and drop spoonfuls of batter to fry pakoras until golden brown.

Drain on paper towels and set aside

.

2️⃣ Prepare the Kadhi

Whisk curd, besan, turmeric, red chili powder, salt, and water into a smooth mixture.

Heat oil or ghee in a large pan. Add mustard seeds, cumin, hing, red chilies, curry leaves, sliced onion, and ginger.

Sauté until onions are golden.

Slowly pour in the curd-besan mixture. Stir continuously to avoid curdling.

Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.

Add fried pakoras and simmer for 5 more minutes before turning off the heat.

3️⃣ Cook the Rice

Rinse rice and cook with 2 cups water (or as per package instructions).

Fluff with a fork and keep warm.

Tips for Best Kadhi Chawal

Use slightly sour curd for the best flavor.

Stir continuously when you first add the yogurt mix to prevent splitting.

For soft pakoras, soak them in warm water for 5 minutes, squeeze gently, then add to the kadhi.

Kadhi tastes even better after a few hours as the flavors deepen!

Serving Suggestions

Serve hot kadhi over a plate of steamed rice with a side of achar (pickle) and papad.

Add boondi raita or onion salad for a full North Indian thali feel.

Frequently Asked Questions

❓ Can I skip the pakoras?

Yes, for a lighter version, you can make plain kadhi without pakoras — still delicious!

❓ Can I make kadhi without yogurt?

Yogurt is the key ingredient, but vegan versions use coconut milk and lemon juice for similar tanginess.

❓ How to store kadhi?

Refrigerate kadhi in an airtight container for up to 2 days. Reheat gently on the stove; it thickens slightly after cooling.

Conclusion

Kadhi Chawal is more than just food — it's a taste of home, a comforting dish full of flavor and warmth. With this step-by-step kadhi recipe, you can recreate this North Indian classic in your own kitchen and enjoy a satisfying meal with family.

💬 Tried this recipe? Share your

 experience in the comments or tag me in your foodie photos online — I’d love to see your Kadhi Chawal plates! 🍛✨