Low Fat Kadi
Indulge in the comforting flavors of **Low Fat Kadi**, a light and healthy twist on the classic Indian yogurt-based curry. This flavorful dish combines creamy low-fat yogurt with the rich aroma of tempered spices like mustard seeds, cumin, and curry leaves, offering a guilt-free delight for your taste buds. Enhanced with a blend of nutrient-rich gram flour (besan) and aromatic ginger-garlic, this low-fat version retains all the traditional essence without the added calories. Perfectly balanced with a hint of red chili for mild heat, it’s simmered to a luscious consistency and garnished with fresh coriander for a vibrant finish. Enjoy it hot with steamed rice or soft rotis for a wholesome, satisfying meal that's low in fat yet high in flavor. Ideal for health-conscious food lovers, this quick and easy recipe is ready in under 45 minutes, making it a fantastic choice for weeknight dinners.
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Recipe Information
Ingredients
- 500 grams Low-fat yogurt
- 4 tablespoons Besan (gram flour)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 750 milliliters Water
- 1 large Onion
- 1 Green chili
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Fenugreek seeds
- 8 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Low-fat oil
Instructions
In a large bowl, whisk together the low-fat yogurt and besan until smooth.
Add turmeric powder, red chili powder, and salt to the yogurt mixture.
Slowly add 750 ml of water while whisking continuously to ensure there are no lumps.
Slice the onion thinly and slit the green chili.
Heat low-fat oil in a large pot over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
Add the sliced onion, green chili, ginger paste, and garlic paste. Sauté until the onions are translucent.
Stir in the curry leaves and asafoetida, sauté for another 2 minutes.
Pour the yogurt mixture into the pot, stirring continuously.
Cook on low heat, stirring occasionally, until the kadi thickens, about 20 minutes.
Adjust salt to taste and do not allow the mixture to boil rapidly to prevent curdling.
Once thickened to a satisfactory consistency, remove from heat.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 51.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1159 mg | 89% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
