GRANDMA'S SPRING ONION KADHI | RAJASTHANI PYAAZ KI KADHI RECIPE (2024)

Warming and comfortingLili Dungri ni Kadhiis one those meals you just can not go wrong with.Kadhi and chawalis a firm winter favourite in our household.

ThisRajasthani kadhi recipemade with spring onion/pyaaz has passed down generations in our family.

SPRING ONION KADHI | RAJASTHANI PYAAZ KI KADHI RECIPE

Grandma’s Spring Onion Kadhi (Rajasthani)

Kadhi is a lightly spiced yogurt-based soup recipe from India. This particular recipe contains spring onion or lili dungri (green onion) for added flavour.

My Grandma, who has Rajasthani roots, used to make this spring onion kadhi a lot in India, so naturally, my Mum picked up the recipe from her.

My Mum has since been making this kadhi for our family here. When I was little I never used to like spring onion but as I’ve grown older, I’ve come to appreciate and love it!

This kadhi is:

✓ A great way to use up leftover spring onion

✓ Easy lunch/dinner recipe

✓ Made easily under 30 minutes

✓ Gluten-free

✓ Mild yet flavourful

✓ Creamy

✓This Kadhi is wonderful with plain boiled basmati rice, but you can also eat it with Bajri Na Rotla (Millet flour flatbread) Dudhi Ni Khichdi or Gujarati Rotli.

We can’t get enough of ourGujarati Kadhi– a delicious sweet kadhi that goes wonderfully with Gujarati food

OurMango Kadhiis a great summertime special!

Ingredients for Spring Onion Kadhi

Here is the list of ingredients you’ll need to make this kadhi.

1. Spring onion – known as Lili Dungri in Gujarati and Hara Pyaaz in Hindi, usually available in during winter months in India but in the UK it is available all year round.

2. Gram flour/besan – gluten-free flour easily available in any health, Asian or major supermarkets.

3. Yogurt – we have used greek yogurt but you can use homemade yogurt as long as it is sour.

4. Spices – red chilli powder, turmeric, ground cumin and coriander, garam masala

5. Cumin seeds & asafoetida (hing) – for tempering in oil

6. Oil – any oil will work.

Instant Pot Pyaaz Ki Kadhi

1. Whisk besan and yogurt in a bowl with 1/2 cup water.

2. Select saute mode for 5 minutes, add oil and cumin seeds.

3. Once splutter add hing and chopped spring onion.

4. Saute for a couple of minutes then add yogurt and besan mixture.

5. Add all the spices and salt, 1/2 cup water mix well and bring it to the first boil.

6. Close the lid and select the pressure cook mode and press LOW-PRESSURE setting and press 10 minutes.

7. NPR 10 minutes then release the pressure manually.

8. Mix well and serve hot.

Tips on how to prevent Kadhi splitting/curdling:

• Cook kadhi on low/medium heat once it has come to a boil
• Add salt immediately with the other masalas
• Stir the kadhi continuously when it is simmering
• Use full-fat yogurt
• Use the full measurement of besan as it is needed to bind the kadhi
• If the kadhi does split, then add more besan that has been mixed with water to make a paste and recook the kadhi

Can I use regular onion?

Although this dish tastes so much better with spring onion, if you can’t find or don’t have any other vegetables in the kitchen, use regular white or yellow onion and follow the same method and use same ingredients.

How to store spring onion kadhi?

Fridge – this kadhi keeps well in the fridge for around 2/3 days

Freezer – This kadhi can be frozen. It must be defrosted naturally and then reheated on the stovetop and not in a microwave, else it will split.

How to make Spring Onion Kadhi Step-by-Step and Video

Follow this step-by-step instruction or watch a video, exact measurements and full written recipe card can be found the bottom of this post.

1. Take gram flour in a bowl.

2. Add yogurt.

3. Add water and whisk it with balloon whisker or hand blender.

4. Heat oil in a pan, add cumin seeds and hing.

5. Add chopped spring onion and saute for a couple of minutes.

6. Add 1/2 cup water to thin it out.

7. Now add all the spices and salt.

8. Mix, keep stirring and simmer for 8-10 minutes until cooked.

Other Gram flour and Kadhi recipes

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Note: this recipe originally created and posted on 12 January 2011, but since this post has been updated with new images and content.