Kadhi is a universal favorite of north Indians, and mine too. There is something about Kadhi that defines comfort to me! Today I have got you a Keto version of my mom’s treasured Kadhi recipe. A recipe that she has been making for ages and loved by all of us in the family. My version is Keto-friendly because I adjusted the quantities of ingredients a to keep you right on the Keto wagon.
Since you can’t have rice in Keto, you can pair this Keto Kadhi recipe with Cauliflower rice.
In order to thicken the curry I used xanthan gum, it will give your curry a nice consistency similar to the regular one. And you definitely won’t have to compromise with the taste, it tastes earthy and mildly spicy with small hints of Indian herbs that we usually add in authentic Indian curry. I am sure the recipe will soon become your favorite.
Lets get into the making process.
How to Prepare Keto Curry/Kadhi
- Hand blender
- 750 ml Water
- 250 ml Full-fat yogurt or sour curd
- 10 gm Ginger paste
- Pinch of fenugreek seeds
- Pinch of cumin seeds
- Pinch of fennel seeds
- Pinch of mustard seeds
- Dried red chilly optional
- 3 tbsp Ghee
- ¼ cup gram flour or chickpea flour or xanthan gum 1tbs
- ¼ Cup coriander leaves Finely chopped
- A pinch of asafoetida Optional
- Some curry leaves
- Half tsp Turmeric
- Salt as per taste
- Chili as per taste
- Take a bowl and mix yogurt, gram flour, and water in it using a hand blender.
- Prepare the paste of ginger and garlic.
- Place the yogurt-flour-water mixture in a boiling pot and put on a medium flame setting. Once the mixture gets warm, add the ginger-chili paste. Keep stirring continuously or the mixture will split.
- Add the coriander leaves, curry leaves, and salt to the pot.
- Bring the kadhi to a boil and reduce the heat setting to a simmer level. Keep boiling for another 10 to 15 minutes and continue stirring to prevent curdling.
- In the meantime, place a saucepan/skillet on another flame and add ghee to it. Allow it to get warm.
- Now, add dry red chili and whole spices in the ghee while stirring frequently.
- Once the spices start releasing aroma, add red chilly powder and turmeric.
- Add asafoetida and curry leaves now. Stir a little before turning off the gas and adding this mixture to the kadhi in the pot.
- Continue heating the kadhi at a simmer setting for about 15 minutes. If it’s looking too thick add more water.
- Add salt according to taste and keep stirring.
- Garnish with chopped coriander leaves and serve hot.
If you try this recipe, I would really love to know how it went. Take a moment leave your thoughts about the recipe in the comment section below. Tag your picture with #Ketoforindia on Instagram or connect with me on Facebook or Pinterest.
Also, don’t forget to try my Keto Mushroom Curry that never fails to bring a smile to the faces of my family members. I am sure your family members will love it too.