Potato & Radish Dahi Kadhi#Soupswappers

This Potato & Radish Dahi Kadhi/Aloo Mooli Kadhi is potato and radish sticks in yogurt without onion/garlic. Make radish sticks along with potato and no one will know what they are eating. This is an interesting way to put such veggies into ones diet. The radish has a pungent taste when once it is incorporate in the kadhi which is on a thinner side like a shorba, the smell and pungent taste vanishes. It taste great, it's rich and delicious and this served only with steamed rice. 

2 Tablespoons Heaped Besan/Gram flour 
2 Cups Thick Slightly Sour Yogurt
1 Large White Radish
1 Medium Potato
1 Teaspoon Salt  or to taste
1 Teaspoon Sugar  
2 Green chilies
1 Inch Piece Ginger
1 Stick Cinnamon
3 Cloves 
1/2 Teaspoon Cumin seeds 
1/2 Teaspoon Mustard seeds
4 Grains of Fenugreek seeds
A Pinch Asafoetida
A Sprig Curry leaves
3 Button Red Chilies
1 Tablespoon Ghee 
1 Tablespoon Oil

Coarsely grind the green chilies and ginger.
Peel potatoes and radish. Cut into similar-sized thick sticks. Keep them immersed into water to prevent discoloration.

In a mixer jar add the besan, a cup of water. Blend it well, making sure no lumps remain, add the coarsely ground ginger and green chillies to this and and run it for a minute.

Whisk sour yogurt with 3 - 4 cups of water, salt and sugar, keep aside.
In a kadai/large, heat oil and ghee, add the cumin, mustard and fenugreek seeds, cinnamon stick, cloves. When they crackle, add red chilies, asafoetida powder and curry leaves. Stir and add potato and radish sticks, sauté potato and radish sticks for a minutes on high heat, then reduce the heat to low and cover it for 2 - 3 minutes till the radish and potato turns light golden. Add the besan mixture and stir well it comes to a rolling boil. Reduce the flame to low, cover and let is cook till oil surfaces and the it thickens and till the rawness leaves the besan. Stir regularly while the besan cooks. 
Take the pan off the heat. Mix the yogurt and keep stirring continuously till the yogurt is completely incorporated. Keep it back on high flame and stir continuously till it comes to a rolling boil. Reduce the flame to low and let it simmer for 25 to 30 minutes or till the kadhi reduces to half the quantity. Keep stirring in between to make sure it does not burn at the bottom of the kadai. 
When done serve this with steaming hot rice, pickle, a delicious and comforting meal.
I love to drink this, take a bowl full...slurp & Enjoy!!  
Labels : Soup, Soup Swappers, Kadhi, Potato, Vegetarian, Main course, Yogurt, Radish, Healthy, Gluten free, No Onion No Garlic
November 2020 event for Soup Swapper's this month our host is  Camilla Mann  from http://culinary-adventures-with-cam.blogspot.co, and the theme is Let's showcase a soup made with roots! 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. That combination of flavors looks delicious, Sneha. I can't wait to try it. Appreciate you joining the soup fun this month.

  2. That looks absolutely delicious!! I was hesitant when you said no onion or garlic, but now my mouth is watering!

  3. So many wonderful ingredients in this soup! It's also so pretty!

  4. What a lovely flavorful dish!

  5. All the warm comforting flavors in this soup has me yearning for a cup.