Kadhi : Banaras Style

Kadhi : Banaras Style - Plattershare - Recipes, food stories and food lovers

About Kadhi : Banaras Style

Kadhi is one among those delicacies which is made in different styles in different Indian states. Many people keep their kadhi simple with flavour of curd dominating.
Here I am giving two different styles of tadka which will give entirely different taste to it.
4.34 from 3 votes
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Recipe Time & More

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Served AsLunch
Recipe TasteSaltySavoury
Calories - 574 kcal
Servings - 4


For the first type of tadka

  • 1/2 tsp Fennel seeds saunf
  • 1/2 tsp Mustard seeds sarson black / yellow
  • 1/4 tsp Fenugreek seeds methi
  • 1/4 tsp Nigella seeds Kalonji
  • 2 to 4 Dry red chili whole
  • 1/2 tsp cumin seed
  • 1 tbsp Mustard oil

For the second type of tadka

  • 2 Black Cardamom
  • 4 Cardamom
  • 2 to 4 Bay Leaves
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 1/2 tsp tsp cumin seed

For Kadhi Pakodas and Gravy

  • 250 gm Gram Flour
  • 6 to 8 tbsp Mustard oil For Deep Frying
  • 1 glass Water
  • 1/2 liter Buttermilk or curd, should be sour for better taste
  • Salt to taste
  • 1 tsp Red chili Powder optional
  • 1 tsp Cumin Powder
  • 1/4 tsp asafoetida
  • 6 to 8 cloves Garlic thick
  • 1 inch Ginger
  • Green Chillies as per taste


  • Take two tbsp gram flour and keep it aside. Take remaining flour into a bowl& mix water to it slowly with one hand & keep stirring with other to avoid formation of lumps . Only that much water is added that is sufficient to make a thick mix.
  • Now use your hands and thoroughly mix the paste till it becomes light. To test that your batter is ready put a drop of batter in a bowl of water , if it floats it is ready & if it settles down it needs more mixing.
    Kadhi : Banaras Style - Plattershare - Recipes, food stories and food lovers
  • Heat oil for deep frying in a wok . Add salt , cumin powder and a pinch of asafetida in the mix . Put this mix in oil in small potions to get nice balls. Fry balls and keep them on kitchen towel.
    Kadhi : Banaras Style - Plattershare - Recipes, food stories and food lovers
  • Ground ginger , garlic. and chili into thin paste. Mix this paste, the flour which we kept aside earlier, salt & turmeric into curd or buttermilk and dip these balls into it. Keep it for half an hour .
    Kadhi : Banaras Style - Plattershare - Recipes, food stories and food lovers
  • Now in a deep pan put 1 tbsp mustard oil and heat. Add all the ingredients of tadka one. And pour the ball- curd mix into it. Add some water to it if it is thick. Cook on a high flame for two min by slowly stirring it. Reduce flame and cook for 5min.
    Kadhi : Banaras Style - Plattershare - Recipes, food stories and food lovers
  • This is an optional step. Heat pure ghee add red chili powder to it & put it immediately over cooked kadhi. This needs to be carefully done because chili burns quickly. Relish it with steamed rice.

To Make it With Tadka 2

  • Boil curd-ball mix in a pan for 5-6 min . Add water to get desired consistency. Heat pure ghee in a tadka pan add all the ingredients of tadka 2 and pour it into boiling kadhi. Switch off the gas. Serve hot with rice

Recipe Notes

  • If you want you can add onions potato, chili, ginger and green coriander into gram flour mix to make pakodas for kadhi.
  • There should not be any lumps formed while making it.
Also See:
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Please appreciate the author by voting!

4.34 from 3 votes

Recipe Nutrition

Calories: 574kcal | Carbohydrates: 50g | Protein: 20g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 14mg | Sodium: 191mg | Potassium: 872mg | Fiber: 9g | Sugar: 14g | Vitamin A: 615IU | Vitamin C: 35mg | Calcium: 219mg | Iron: 5mg

Tanu Nigam
Tanu Nigam


4.34 from 3 votes

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