Low Sodium Kadi
Discover a comforting twist on a beloved classic with this Low Sodium Kadi, perfect for those seeking heart-healthier options without sacrificing flavor. This traditional yogurt-based curry features a velvety texture from gram flour (besan) and a delicate harmony of warming spices like turmeric, cumin, mustard seeds, and fenugreek. Fresh ginger, asafoetida, and aromatic curry leaves lend depth to the dish, while cilantro adds a burst of freshness. With minimal prep time and just 20 minutes of cooking, this reduced-sodium recipe is an easy, wholesome addition to your weekly rotation. Pair it with steamed rice or whole-grain roti for a complete meal that’s as nourishing as it is delicious. Perfect for health-conscious foodies, this Low Sodium Kadi balances taste and wellness effortlessly!
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Recipe Information
Ingredients
- 1 cup Plain yogurt
- 1/4 cup Gram flour (besan)
- 3 cups Water
- 1 teaspoon Ginger, grated
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida
- 8 leaves Curry leaves
- 1 Green chili, slit
- 2 tablespoons Cilantro leaves, chopped
- 2 tablespoons Oil
Instructions
In a large mixing bowl, combine the yogurt and gram flour. Whisk together until smooth and no lumps remain.
Add 3 cups of water, ginger, turmeric powder, and red chili powder to the yogurt mixture. Mix well to form a smooth, thin batter.
In a deep pan or kadhai, heat the oil over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter and crackle for a few seconds.
Add asafoetida, curry leaves, and the slit green chili to the pan. Stir for about a minute until the curry leaves become fragrant.
Reduce the heat to low and pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
Cook the kadi on low heat, stirring occasionally, for about 15-20 minutes until it thickens and the raw taste of gram flour disappears.
Once thickened to your desired consistency, remove from the heat.
Garnish the kadi with chopped cilantro leaves before serving.
Serve the low sodium kadi warm with rice or roti.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 23.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 583 mg | 45% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1178 mg | 25% | |
*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.
