In winters not only parathas also make Methi Kadhi… It is so delicious that eating it with rice will become a habit. Last Updated: 02 December 2025, 23:30 IST Methi Kadhi is one such traditional recipe in which fresh fenugreek, mild solution of curd-gram flour and aromatic tempering of spices together prepare a very tasty, light and beneficial dish for digestion. When the mild bitterness of fenugreek leaves combines with the sourness of curd and the creamy texture of gram flour, its taste becomes even better.4 If you are bored of eating the same kadhi every day, then fenugreek kadhi can bring a fresh and tasty twist to your meal. The mild bitterness of fenugreek leaves, the sour creamy curry of curd-gram flour and the spice of tadka, all three together create a recipe that is very tasty as well as light on the stomach. Fenugreek is rich in iron, fiber and antioxidants, hence this kadhi is also considered excellent for digestion. The special thing is that it is very easy to make and ready in less time, so whether it is lunch or dinner, it is always perfect. Ingredients 1 cup of freshly chopped fenugreek 1 cup of curd 2 grams of flour 1 teaspoon of turmeric Salt to taste 1 tablespoon of oil or ghee 1/2 teaspoon of mustard seeds 1/2 teaspoon of cumin A pinch of asafoetida 2 dry red chilies 3–4 cup of all the chilies 3–4 cup of all the curry. fenugreek leaves thoroughly and chop them finely. Many people think that the bitterness of fenugreek will spoil the taste of the curry, but this is not the case at all. When fenugreek is lightly roasted and added to the kadhi, its taste is completely balanced and the kadhi begins to acquire a different aroma and flavor. Homemade fresh fenugreek tastes much better than packaged Kasuri methi, so try to use only fresh leaves. The real taste of kadhi comes from the mixture of curd and gram flour. It is very important to whisk this mixture well without any lumps, otherwise lumps of gram flour remain in the curry and can spoil the taste. Always use cream at room temperature. Cold curd can curdle when mixed with hot curry. The smoother the curd-gram flour batter, the more velvety and delicious the kadhi will be. After this, prepare a thin solution by mixing salt, turmeric and water in it, because the curry thickens as it cooks. Now let’s talk about tempering, which gives life to the curry. Heat mustard oil or ghee in a hot pan and add fenugreek seeds, cumin, asafoetida, dry red chilli and curry leaves. When these spices start to crackle, add chopped fenugreek and fry on low flame for a few minutes. It reduces the bitterness of fenugreek and its aromatic flavor comes out clearly in the curry. Now add curd-gram flour solution to this tempering and keep stirring continuously so that the curry does not stick to the bottom. Let the curry cook for 12-15 minutes on low heat. As it cooks, its color will thicken and turn a beautiful yellow. About the Author Vividha Singh Vividha Singh is a journalist at News18 Hindi (NEWS18). He earned a Bachelor’s and Master’s degree in Journalism from the University of Delhi. She has been working in the field of journalism for 3 years. Currently News18…read more First published: 02 December 2025, 23:30 IST home lifestyle Not only parathas in winter, Methi Kadhi also makes… so delicious to eat.