Methi kadhi recipe – Methi or fenugreek kadhi recipe – How to make methi kadhi recipe

Kadhi is a light comfort food made with yoghurt which goes well with steamed rice.  Kadhi is basically a yoghurt based gravy to which gram flour is added and  then tempered and simmered with Indian spices.  In this recipe, methi leaves are added to give a healthy and unique flavor to the kadhi.  This kadhi can also be had with rotis or parathas.  Methi kadhi is not only  a nutritious dish but also very simple and easy to make.

Prep Time : 15 mins

Cook Time :  20 mins

Servings : 4  persons

North Indian cuisine


Methi or fenugreek leaves – 1 cup (cleaned and chopped finely)

Ghee or oil – 2 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Methi seeds – 1/2 teaspoon

A pinch of asafetida or hing

Whole red chillies – 2 (broken into small pieces)

Salt to taste


Besan or gram flour  – 2 tablespoons

Turmeric powder – 1/4 teaspoon

Yoghurt/curd- 3 cups

Green chillies – 2

Ginger – 1 inch small piece


In a mixer grinder, add the gram flour, ginger, green chillies and curd.  Blend to a smooth paste.

Add salt and turmeric powder to the smooth paste.  Add 2 cups of water to it  and blend well again.

Keep this curd mixture aside.  Heat oil or ghee in a pan on medium flame.  Add hing, mustard seeds and cumin seeds.  Allow the seeds to splutter.

Once the seeds stop spluttering, add methi seeds, red chillies and chopped methi leaves.  Saute on low flame for 2-3 minutes till the methi leaves start shrinking.


Add the curd mixture and mix everything well.  Add water at this time and adjust the consistency either thick or thin, as required by you.  Cook on a low to medium flame for 10-15 minutes till the mixture starts thickening.  Once the kadhi comes to a nice boil,  switch off the flame.

Serve methi kadhi with steamed rice and enjoy!!


You can also add chopped onion at the time of seasoning.

Use fresh curd for kadhi for better taste.

Ghee gives a nice flavor to the kadhi.

Add red chilli powder and garam masala for an enhanced flavor.

Sprinkle little amchur powder for a tangy taste.

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