Suva Kadhi (Dill Leaves Kadhi)

Suva kadhi or dill leaves kadhi recipe - the procedure and ingredients are almost similar to this gujarati kadhi recipe.

There are couple of differences between this one and usual gujarati kadhi. One is addition of shepu bhaji. Second is use of oil instead of ghee.

Green chili is the only ingredient which adds the spicy taste. So adjust the quantity as per your liking. If you do not want to bite into chilies then add the slit chili instead of chopped.

Shepu bhaji recipes are regular in my kitchen. I learnt this from my mom and I have shared many recipes here on the blog e.g. dill dal, dill leaves pakoda, suva bhaji, carrot with dill, etc.

Whenever I buy a bunch of shepu bhaji I make few different recipes throughout the week. Since the flavor and taste of this bhaji is strong, you will need very little amount in the recipe. So the whole bunch is too much for single recipe.

Step By Step Instructions

1) Take yogurt and besan in a bowl.

2) Whisk well and make sure there are no lumps.

3) Add green chilies, ginger paste and dill leaves along with salt and sugar.

4) Mix well.

5) Add water and make lump free batter.

6) Now pour it into the pan and turn the heat to medium. Stir continuously and let it come to a boil. Stay there and keep an eye on it otherwise it may get overflow. Once it starts boiling, simmer for 3-4 minutes.

7) Meanwhile, in another small pan heat the oil on medium heat. Once hot add mustard seeds, let them pop. Add cumin seeds and let them sizzle.

8) Add cloves, cinnamon and dried red chili. Sauté for 40-50 seconds.

9) Add curry leaves.

10) Add this temoering to the simmering kadhi. Mix and let it simmer for 2-3 minutes or until it thickens.

Serving suggestion: Serve this dill leaves kadhi with plain steamed rice or jeera rice.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Print Pin

Suva Kadhi (Dill Leaves Kadhi)

5 from 4 votes

Tried this recipe? Leave a comment and/or give ★ ratings

A delicious tasting kadhi recipe made with dill leaves. It makes a comforting meal when served with rice or jeera rice.

Author: Kanan

Course: Main Course

Cuisine: Indian

Calories: 124kcal

Servings 3

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

For Kadhi:

• ▢ 1 cup Plain yogurt
• ▢ 1 tablespoon Besan (gram flour)
• ▢ 2 Green chilies chopped
• ▢ ½ teaspoon Ginger paste or freshly grated or crushed
• ▢ 2 teaspoon Sugar optional
• ▢ Salt to taste
• ▢ 2-3 tablespoons Dill leaves (sephu bhaji or suva bhaji) chopped
• ▢ 1 cup Water

For Tempering:

• ▢ 1 tablespoon Oil
• ▢ ¼ teaspoon Mustard seeds
• ▢ ½ teaspoon Cumin seeds
• ▢ 1 Dried red chilies
• ▢ 2 Cloves
• ▢ ½ inch Cinnamon stick
• ▢ 5-6 Curry leaves

Instructions 

• Take yogurt and besan in a bowl. Whisk well and make sure there are no lumps.
• Add green chilies, ginger paste and dill leaves along with salt and sugar. Mix well.
• Add water and make lump free batter.
• Now pour it into the pan and turn the heat to medium. Stir continuously and let it come to a boil. it starts boiling, simmer for 3-4 minutes.
• In another small pan heat the oil on medium heat. Once hot add mustard seeds, let them pop. Add cumin seeds and let them sizzle.
• Add cloves, cinnamon and dried red chili. Sauté for 40-50 seconds.
• Add curry leaves. Immediately add this tempering to the simmering kadhi.
• Mix and let it simmer for 2-3 minutes or until it thickens.

Nutrition

Calories: 124kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 144mg | Potassium: 164mg | Fiber: 2g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 38mg | Calcium: 116mg | Iron: 1mg

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.