Kuddi (Spiced Yogurt Sauce)
Kuddi, also called kadhi, is a sort of gravy based on yogurt and chickpea flour. It can be served with pakora, rice, or roti.
Ingredients
- ½ litre (1 pint) yoghurt
- 1 teaspoon besan (Indian chickpea flour)
- 2–3 teaspoons sugar
- 1 pinch salt
- 1-inch piece of fresh ginger, grated
- 1 green chilli, chopped
- 1 tablespoon butter
- ½ teaspoon jeera seeds
Ingredients for 20 servings (605 g) · the original recipe
Method
- 1
Combine the yogurt, chickpea flour, sugar, salt, grated ginger, and chopped green chilli.
- 2
Heat and bring to a boil with continuous stirring.
Stovetop - 3
Taste and add more sugar or salt as needed. It should be sour, salty, and sweet.
- 4
Fry the jeera seeds in butter, and mix them into the kuddi.
Stovetop - 5
Serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.