Kadhi is a very popular dish in northern and western India. It is a cooked yogurt soup with some chickpea flour and various spices. This dish is cooked a lot at home and served with basmati rice, pickles, and papadums (lentil flatbread).
Ingredients for 4 persons:
600 gms plain yogurt (room temperature)
1 liter of water (more or less depending on consistency)
1 heaped tbsp chickpea flour (besan in Hindi)
1 tsp salt or to taste
3/4 tsp red chili powder
3/4 tsp turmeric powder or turmeric
For the Tadka/seasoning
1 tsp mustard seeds
1/2 tsp cumin seeds
1 teaspoon of fenugreek seeds
A pinch of asafoetida
1 tbsp ghee (clarified butter)
1 green chili, finely chopped
1 dried red chili (optional)
Some sprigs of curry leaves
Garnish
Fresh coriander
Preparation:
Using a whisk, mix the chickpea flour and 1/2 cup water in a large bowl. There should be no more lumps.
Then add the yogurt, the remaining water, salt, chili powder and turmeric.
Mix well and set aside.
Heat ghee in a heavy-bottomed saucepan.
When the ghee starts to smoke, reduce the heat to half and then add asafoetida, mustard seeds, and cumin seeds. When the grains are crackling, add the curry leaves, dried chili, and fenugreek. Roast everything for about 30 seconds.
Now add the prepared yogurt mixture to the pan and heat, stirring constantly. This is an important step in the preparation. Without constant stirring, the yogurt separates into its components and the dish is inedible.
This will take about 12-15 minutes. When the liquid starts to boil, reduce the heat and let it cook for another 7-8 minutes.
Remove from the plate garnish with fresh coriander and serve with rice or bread.
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