Kadhi

Submitted by Girl from India

"This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice. You can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves. The consistency of a kadhi should be thick enough to coat the back of a ladle."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4

ingredients

• 3 cups slightly soured buttermilk (1 cup sour curd + 2 cups water)
• 2 tablespoons gram flour or 2 tablespoons graham flour (besan)
• 1 teaspoon wheat flour
• 1⁄4 teaspoon ground cloves or 1/4 teaspoon ground cinnamon (or use whole)
• 1 bay leaf
• 4 -5 fenugreek leaves or 4 -5 mint leaves
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 sprig curry leaves or 2 bay leaves
• 2 whole red chili peppers
• 1⁄4 teaspoon grated ginger or 3 pinches ginger powder
• 1⁄2 red chile, crushed
• salt
• 1⁄2 teaspoon sugar
• 1 tablespoon clarified butter
• 2 pinches asafoetida powder
• 1⁄4 teaspoon turmeric
• 2 tablespoons chopped coriander

directions

1. Mix flour and butter milk well with a hand mixer or whipper.
2. Heat the clarified butter in a saucepan, add cumin and mustard seeds, curry leaves, whole chilli and ginger allow to splutter.
3. Add the buttermilk.
4. Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida and the mint/fenugreek leaves.
5. Stir continuously till it reched boiling point.
6. Simmer on low for 10 minutes till the flour cooks, stirring once in a while.
7. Serve piping hot garnished with coriander.
8. Note: 1.
9. Kadhis have to be stirred continuously, till the curd mixture starts boiling to get a smooth and uncurdled texture.
10. Once boiling starts,then it may be simmered on slow, to extract flavours to full extent, stirring occasionally.
11. 2.
12. Kadhis may be made in advance (a few hours and not days) but do not temper the kadhi, just boil the buttermilk with the flour and the ingredients added after that.
13. Heat the clarified butter and temper just before serving and heat the kadhi through before serving.
14. 3.
15. Try and use the kadhi within a day.
16. 4.
17. If the curds/ buttermilk is not sour enough, then add a few grains of citric acid to get the sour flavour.
18. But do not use overly sour curds (stale), as this will result in the kadhi tasting pungent, not aromatic.

Reviews

[Charishma_Ramchandani]

This has been my bro.'s as well as my all-time favourite kadhi! I love it more than my traditional Sindhi and Punjabi curries(all these are Indian). I have had bowl fulls of this in Gujrati restaurants whenever we've gone to those. I love Gujrati food with all my heart(its light and delicious!) and this kadhi is the BEST one ever! The main ingredient I use more is ginger. I use 1 tsp. of grated ginger instead of 1/4 tsp. Also, I do not use and have never heard of anyone using wheat flour for this recipe. I've made this curry twice in the last 3 days and realised that if I added 3 cups of water instead of 2 and 3/4 cup of sour curd{which I make sour by adding the juice of 1/2 lemon to it}instead of 1, then my curry has a much better consistency{we like it somewhat thin and not too thick}, so I just would like to bring that to light. This is a good recipe to have on hand when time is short and you want to serve - THE BEST with plain simple white Basmati rice! We love it!