You will find several popular food combos in Indian cuisine, including kadhi and chawal. Kadhi is the yogurt and chickpea flour curry, and chawal is the rice. You can make this kadhi and chawal rice quickly with minimal effort and the Instant Pot, and that’s what I am sharing today.
My version of kadhi
Kadhi pakora(vegetable fritters) is quite popular in Punjabi cuisine. My version of kadhi is different from the authentic Punjabi recipe, and I am not using the pakora but mixed vegetables making it a tad bit healthy as there is no deep frying. I have already shared Gujarati kadhi and sol kadhi from Konkani cuisine, and here is my third kadhi recipe. PS – I am not claiming this as a traditional or authentic Punjabi kadhi. This version of mine is a mix of kadhi and South Indian mor kuzhambu. This inspiration for mixed vegetable kadhi is from the food trucks and food stalls in Sac State, where they sell kadhi rice bowls, and the kadhi usually has mixed vegetables instead of pakoras. I made this only with spinach initially and shared it on Instagram in 2019. (It has taken four years to share on the blog) Slowly I started adding different vegetables; this spinach + carrot + broccoli combo has become our favorite. If you love yogurt-based curries like me, I have shared a few from my archives below, do check them out.
Ingredients required
For the yogurt mix: We need yogurt, chickpea flour or the gram flour (besan in Hindi, kadalai maavu in Tamil), and water. If you have buttermilk in handy, you can use that too. I usually blend yogurt and chickpea flour with water for a smooth, lump-free mix. You can also whisk it using a hand whisk but ensure there aren’t any lumps. I have tried this recipe with full-fat and no-fat yogurt. You can use both store-bought or homemade ones. Tempering ingredients and onion: We need oil, mustard seeds, fenugreek seeds, asafoetida, curry leaves, green chili, and ginger to temper, and also we saute the onion before adding the vegetables. You can skip onion for a no-onion no-garlic version. Vegetables: I have used carrots, broccoli, and spinach, but please check the recipe notes for other vegetable options. Spices: We need minimal and basic Indian spices like red chili powder, coriander powder, turmeric powder, and salt. We also need cilantro and add it towards the end for enhanced flavor. For the rice: I have used basmati rice, and with this cooking time, basmati rice works well when compared to other varieties. I haven’t tested cooking kadhi and rice with other rice varieties except for basmati.
VVK Tips
When tempering, ensure the mustard seeds splutter and the fenugreek seeds turn deep red-brown. If not, they will have a chewy bitter taste.Make sure you scrape the bottom of the Instant Pot and add sufficient water to prevent “BURN” notifications. Mix the yogurt and chickpea flour without any lumps. Blending them in a mixer jar helps a lot.
Dietary specifications and serving suggestions
This curry is a nut-free dish. You can use plant-based yogurt for a vegan version. Use gluten-free asafoetida for a gluten-free version. You can enjoy kadhi with plain steamed rice or with jeera rice. I have stored this curry for up to 3 days in the refrigerator. Before reheating, I bring the required amount to room temperature, add water to thin it down, and microwave it. I never had issues with yogurt curdling. Now without any further ado, let’s see how to make this kadhi and chawal.
How to make kadhi in Instant Pot
Prepare the yogurt chickpea flour mix
Add the yogurt, chickpea flour, and ¾ cup of water to a mixer jar or blender.
Blend it thoroughly and set it aside.
Prepare the tempering
Set the Instant Pot in saute mode, and when the display shows “HOT’, add the oil. Add mustard seeds, fenugreek seeds, and asafoetida when it is hot. Let the mustard seeds splutter and the fenugreek seeds turn deep red. Next, add the chopped green chilies, ginger, and curry leaves and saute for 30 to 45 seconds.
Add the chopped onion and saute until it becomes soft and translucent.
Add the veggies and spices
Add the carrots, broccoli, spinach, and spices – red chili powder, coriander powder, turmeric powder, and salt.
Mix well. Add ¼ cup of water, scrape the bottom, and cook for a couple of minutes. Then turn off the Instant Pot.
Add the yogurt mix and keep the rice
Now add the yogurt and chickpea flour blend and the remaining water. Mix well.
Place the tall trivet or the egg rack inside and place the rice bowl. Ensure you rinse the basmati rice well and soak it for 20 minutes or until the kadhi prep work continues. Drain the water, add 1.25 cups of fresh water, and keep the rice bowl on the tall trivet below.
Cook the rice and kadhi
Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 4 minutes at high-pressure mode. When the cooking is complete, wait 5 minutes and then release the remaining pressure. Carefully open the lid after releasing the pressure; this is how the kadhi and rice look after the cooking is complete.
Carefully remove the rice and tall trivet.
Simmer the kadhi
Mix the kadhi well and set the Instant Pot in saute mode.
Check for salt and spice. Add salt and red chili powder if needed, then chopped cilantro.
Let it simmer for two minutes, and turn off the heat.
Enjoy the kadhi hot with rice.
Recipe Notes
You can use oil or your choice. I highly recommend coconut oil as it adds a nice flavor. Adjust the salt and spices to your taste.You can make this kadhi only with spinach or mixed vegetables of your choice. Zucchini, asparagus, sweet potatoes, potatoes, eggplant, and squash go well in this kadhi.Add more water if you prefer a thin, consistency kadhi. Please note the kadhi thickens as it cools down.
More yogurt-based curries
Loved this recipe?
If you try this kadhi and rice made in Instant Pot, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
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