Pasta Kadhi

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Pasta Kadhi


Cooking Time

Preparation Time :5 Min

Cook Time : 15 Min

Total Time : 20 Min


Serves : 3
  • 1/2 cup yoghurt

  • 1/2 cup pasta, boiled al dente

  • 2 tbsp. besan (chickpea flour)

  • 3 cups water

  • 1 tsp. ginger-green chili paste

  • 1/4 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 1 tsp. kasuri methi, crushed

  • 1/2 tsp. cumin powder

  • 1-2 tbsp. ghee

  • 1/2 tsp. cumin seeds

  • 1/4 tsp. asafoetida

  • 1/4 tsp. red chili flakes

  • 1 tsp. coriander leaves, chopped


  • Whisk together yoghurt, water, besan, ginger-green chili paste and all the dry spices till smooth.
  • Heat ghee and temper with cumin seeds and asafoetida. Add the yoghurt mix and bring it to a boil.
  • Simmer on low flame, by stirring at intervals till it turns slightly thick in texture. Add the pasta and simmer for a minute more.
  • Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and chili flakes.
  • Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati.