A Taste of Tradition: Yellow Kadhi Rice from Rozeena Grandma’s Kitchen
Growing up in India, the kitchen was the heart of our home—a place where aromas mingled and flavors danced. Some of my fondest memories are tied to my grandmother, who was a culinary magician. Among her many enchanting dishes, Yellow Kadhi Rice holds a special place in my heart. Each bowl of this tangy yogurt-based curry paired with rice is a reminder of the warmth and love that filled our home.
I can still picture my grandmother in her vibrant saree, her hands deftly mixing ingredients while sharing stories of our family’s history. Kadhi was more than just a dish; it was a celebration of our culture, a testament to the beauty of simple, wholesome cooking. Whenever I taste Yellow Kadhi Rice, I am transported back to those moments, surrounded by the laughter of family and the intoxicating aroma of spices.
The Comfort of Kadhi
Kadhi, with its luscious, tangy yogurt and chickpea flour base, is a staple in many Indian households. It’s the kind of dish that nourishes both body and soul—a perfect balance of flavors and textures. The bright yellow hue, often achieved with a touch of turmeric, is not just visually appealing; it symbolizes warmth and comfort, making it an ideal meal for any occasion.
My grandmother taught me that the secret to a great Kadhi lies in the slow cooking process and the love you pour into it. Every ingredient, from the yogurt to the spices, plays a vital role in creating a dish that brings people together. It’s a recipe that has been passed down through generations, evolving while remaining rooted in tradition.
Gathering the Ingredients
As I prepare to recreate this beloved dish, I take a moment to gather my ingredients, recalling my grandmother’s wise words about using fresh, quality produce. Here’s what you’ll need for my grandmother’s Yellow Kadhi Rice:
For the kadhi:
- 1 cup plain yogurt
- 1/4 cup chickpea flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1-2 green chilies, slit (adjust to taste)
- 2-3 cups water (adjust for desired consistency)
- Salt, to taste
- Fresh cilantro, for garnish
For the rice:
- 1 cup basmati rice
- 2 cups water
- Salt, to taste
The Cooking Journey
With everything in place, I start by preparing the kadhi. In a mixing bowl, I whisk together the yogurt, chickpea flour, turmeric, and red chili powder until smooth. It’s a comforting ritual that connects me to my grandmother, and I can almost hear her voice guiding me.
Next, I heat a little oil in a pan and add the cumin seeds. The moment they sizzle, I know I’m on the right track. I add the slit green chilies, allowing their heat to infuse the oil before pouring in the yogurt mixture. As I stir and let it simmer, I feel a wave of nostalgia wash over me. The kadhi begins to bubble and thicken, and I add water to reach the desired consistency, tasting and adjusting the salt along the way.
Perfectly Cooked Rice
While the kadhi simmers, I turn my attention to the rice. After rinsing the basmati until the water runs clear, I cook it in a separate pot with salt and water, letting it fluff up until perfectly tender. The aroma of the rice fills the kitchen, blending beautifully with the rich, tangy kadhi.
Serving with Love
When both dishes are ready, I serve the Yellow Kadhi over a generous helping of rice, garnishing with fresh cilantro. The vibrant yellow curry against the fluffy white rice is a sight to behold. As I take my first bite, I am once again transported to my grandmother’s kitchen, where love and flavor combined in every dish.
Yellow Kadhi Rice is more than just a meal; it’s a reminder of my roots, of family gatherings, and the stories that bring us together. I hope you enjoy making this recipe as much as I do, and that it fills your home with the same warmth and joy that my grandmother’s kitchen always did. After all, food is not just about nourishment; it’s about connection, tradition, and love—a legacy I am proud to share with you.