When kadhi is mentioned, people often recall the traditional dish made from yogurt and gram flour (besan). However, if you want to try something different, you can prepare okra kadhi using Chef Sanjeev Kapoor's recipe. In this dish, okra is separately fried with spices and then mixed with a tangy-spicy dressing made from yogurt and besan. This flavor is especially good when paired with hot rice.
To prepare this dish, you will need 250 grams of okra, half a cup of yogurt, two tablespoons of besan, half a teaspoon of turmeric, four tablespoons of oil, half a teaspoon of red chili powder, one teaspoon of coriander, salt to taste, half a teaspoon of cumin seeds, a quarter teaspoon of fennel seeds, two chopped green chilies, one piece of grated ginger, a quarter teaspoon of asafoetida, six to eight curry leaves, two dried red chilies, one large chopped onion, and two tablespoons of chopped fresh dill for garnish. The dish is served with cooked rice.
In this recipe, the okra is fried before being added to the yogurt dressing. This approach helps maintain the texture of the okra, preventing the kadhi from becoming excessively viscous. Additionally, the aroma from the fried spice mixture, such as fennel, asafoetida, and curry leaves, significantly enhances the flavor of the dish.