Kadhi is a simple yogurt-based curry that will bowl you over with its sweet and sour taste. Pair with rice and a vegetable dish for a complete meal.
Prep Time 5 minutes
Cook Time 15 minutes
- 2 cups yogurt dahi
- 2 tablespoon gram flour Besan
- 2 cups water
- 2 tablespoon powdered jaggery or sugar
- 2 Thai green chilies finely cut
- 1/2 teaspoon of crushed ginger
- 1/4 cup finely chopped cilantro / coriander leaves for garnishing
- salt to taste
In a non-stick pan, whisk the gram flour and yogurt together until completely mixed.
Add water, green chilies, jaggery, and salt to the mixture and mix well.
On medium heat bring the mixture to boil while stirring continuously. Let it simmer on low heat. (Note: On high heat, the yogurt will curdle. Reduce the heat as necessary)
For the tempering, heat the oil or ghee (if using) in a small pan and add cumin and mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves. Take the pan off heat in 15 seconds.
Pour the tempering over the kadhi and continue to simmer for 5 more minutes.
Take it off heat and garnish it with coriander.