kulfa kadhi

Kulfa ki Kadhi | How to make kulfa kadhi?

What is Kulfa Kadhi?

Before answering this one let’s talk about Kulfa. Kulfa grows like a weed on the wasteland. But it has various medicinal and Ayurvedic properties. Unfortunately, it has become one of the forgotten things. Not many know about it. Next time when you go vegetable shopping ask your vegetable wala to get you one or two bunches of kulfa. And try recipes using it. Make this kulfa kadhi to start with. It really compliments the flavors of kadhi as the kulfa has a tangy flavor.

Let’s talk about the ingredients for Kulfa Kadhi

Kulfa: Where I live, kulfa is available in the markets during the summers. You can ask your veggies vendor to get you kulfa if it isn’t available with him/her :). Also, leaves should be separated, and wash thoroughly. Well, I do not chop the kulfa leaves. On being cooked they themselves shrink quite a bit. Also, the flavor remains more intact if they are added as wholes.

Buttermilk: 4 cups of buttermilk for 1 bunch of kulfa, that’s what works for me. Now 2 things here: a) if you don’t have buttermilk or chach blend together 1 cup yogurt with 3 cups of water and proceed with the recipe. b) If you are trying kulfa for the first time, use just half of the mentioned quantity of kulfa. I too did the same. I prepared kulfa kadhi with 4 cups of buttermilk and ½ a bunch of kulfa for the first time. I loved the taste and next time I added the entire bunch for the same recipe.

Other ingredients: Not many ingredients go into flavor kulfa kadhi. Kulfa does everything. Green chili compliments the kulfa kadhi and is therefore added therein. Sliced onion is also added. You can skip the onion if you wish. You can also add in potato cut into small pieces. I have even seen chana dal, arhar dal being added to kulfa kadhi. I was not sure therefore did not try adding these.

Similar recipes on the blog

I am a Kadhi fan. I simply love its tanginess and the flavor of gram flour and therefore we have a few kadhi recipes on the blog. The very popular one Punjabi kadhi, authentic Sindhi kadhi, simple yet delicious Gujarati kadhi!

How to serve Kulfa Kadhi?

Kulfa kadhi can be served with rice for a weekday dinner.

How to make Kulfa Kadhi?

1.This recipe serves 4-6 persons.

kulfa kadhi

2.In a mixing bowl add 4 cups of buttermilk, 4 tbsp gram flour (besan), ½ tsp red chili powder, and ¼ tsp turmeric powder.

kulfa kadhi

3.Mix well. The best way to do that is by passing the mixture through a strainer. My Mom used to do it.

kulfa kadhi

4.Heat 2 tbsp of ghee. Add in 1 tsp mustard seeds (raie) and ½ tsp cumin seeds (jeera).

kulfa kadhi

5.Next goes in a handful of torn curry leaves.

kulfa kadhi

6.Next goes in kulfa leaves from one bunch of kulfa. For maximum flavor do not chop the leaves. Add them as whole.

kulfa kadhi

7.Add in 1 chopped green chili.

kulfa kadhi

8.Cook on low flame till the leaves shrink.

kulfa kadhi

9.Next add in the buttermilk mixture.

kulfa kadhi

10.Also add 1 sliced onion.

kulfa kadhi

11.Let it simmer for 15-20 minutes or till the desired consistency. Add in salt to taste.

Tips:In kadhi and other yogurt based preparations, salt should be added in the end, this ensure that the dish doesn't curdle.

kulfa kadhi

12.Serve hot. Bon appétit!

kulfa kadhi

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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