Kadhi is a delicious curry made with yogurt and gram flour. It is made in a variety of ways, in different parts of India. In North India, it is made thick in consistency and often has pakoras added to it. In South India, the seasoning added does not include any turmeric, and so the kadhi is white in color. This kadhi recipe that I share here, is the Maharashtrian way of making it. It is thin, soup-style, and is most often served with moong dal khichadi.
- Plain yogurt (dahi) or buttermilk - yogurt -1/2 cup or buttermilk -1 & 1/2 cup
- Gram flour - 1 tbsp
- Salt - To taste
- Sugar - 1 &1/2 tsp
- Oil - 2 tsp
- Cumin Seeds - 1/2 tsp
- Aasafoetida (Hing) - 1/8 tsp
- Turmeric Powder - 1/8 tsp
- Green chili - 1, Split vertically
- Curry leaves - 4-5
- Ginger - 1 tsp grated
- Fenugreek seeds (methi seeds) - 1/4 tsp
- Cilantro/Coriander leaves - For garnishing
- Blend 1/2 cup yogurt, 1 tbsp gram flour, salt, and 1 tsp sugar, and 1 cup warm water, in a blender. (If using buttermilk, then blend 1 & 1/2 cup buttermilk (at room temperature) with the gram flour, salt and sugar.)
- Heat 2 tsp oil in a pan and add 1/2 tsp cumin seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 4-5 curry leaves, 1/4 tsp fenugreek seeds, and 1 tsp grated ginger.
- Stir fry till the the ginger becomes slightly brownish in color.
- Add the yogurt that was blended with gram flour, in step 1.
- Add more water, about 1 & 1/4 cup, or according to the thickness desired, and bring to boil on a medium heat, stirring occasionally.
- Garnish with finely chopped coriander leaves and serve hot with khichadi, plain rice or chapati.