Kadhi is a yogurt based curry/soup. My dad used to drink it in a cup, I preferred it on khichri with masala bateta. I also recall my mother pouring it in on a bowl with cut up rotlis. I never liked the dish, that is until I ended up in a-oh-so foreign land. Then I craved home-made kadhi. In my search for a kadhi recipe, I have found many variations, some with onions and some without. If you have a kadhi recipe that is more authentic, please do share it with us on this blog.
Also known as: N/A
Servings: Makes about 3 cups
Mix the following ingredients using a fork/whisk and taste check for salt:
- 1 1/4 cup unflavored yogurt
- 1 1/2 cup water
- 2 tsp channa flour (chickpea/gram/besan flour)
- 3/4 tsp salt (or to taste)
- 1/4 tsp cumin powder
- 1/4 tsp garlic paste
- 1/4 tsp ginger paste
- 1/4 tsp turmeric powder
- 1/2 tsp sugar
- 1 Tbsp lemon juice
- few cilantro leaves, chopped
For the tempering:
- 1 Tbsp oil
- 1/4 tsp mustard seeds (rai seeds)
- 1/4 tsp cumin seeds (jeeru seeds)
- 1 small green chilli, diced (optional)
- 3-4 curry leaves
- Keep all the ingredients ready.
- Heat the oil in a pot. Add the mustard and cumin seeds. When fragrant, add the green chili if using and curry leaves. Fry till fragrant (about 30 seconds).
- Slowly add the yogurt mixture.
- Boil on low-medium heat while stirring continuously.
- The mixture will thicken slightly (5-7 mins), the color of the kadhi will change (see pictures) and some oil will float.
- When done, add the lemon juice and cilantro and stir them in.
If your kadhi is too thick, thin with water. If your kadhi is too thin, thicken by adding some more channa flour dissolved in a little water.
Approx. nutritional content: Calculated using fat-free yogurt