Indian Kadhi
Ingredients
- 250 gyogurt Indian (plain)
- 50 gChickpea flour (sifted)
- 600 mlMineral water
- 1 tspturmeric
- 2 tbspghee
- 1 tspWhole cumin seeds
- 1 tspmustard seeds
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 10 pccurry leaves (fresh)
- 1 pinchasafoetida
- 1 tspHot pepper en poudre
- 1 pinchGray sea salt
Method
A smooth, vibrant yellow sauce where yogurt acidity meets warm spices. The texture is velvety and coating, with the aroma of toasted ghee awakening the senses as the tempering is added.
- 1
In a large bowl, combine the Indian yogurt and chickpea flour. Whisk vigorously to remove all lumps. Gradually pour in the mineral water while stirring to obtain a smooth liquid. Add turmeric and salt.
- 2
Pour the mixture into a pan over medium heat. Stir constantly until it reaches the first boil to prevent the yogurt from curdling. Lower the heat and simmer. The sauce should thicken until it coats the back of a spoon.
- 3
Heat the ghee in a small pan. When hot, toss in the cumin and mustard seeds; they should crackle instantly. Add the sliced onion, minced garlic, asafoetida, and curry leaves. Sauté until the onion is translucent.
- 4
Add the chili powder to the hot ghee, stir for a second, and immediately pour this boiling mixture over the yogurt sauce. It should sizzle. Mix gently to infuse the flavors.
Frequently asked questions
How do you get this dish right?
- Never stop stirring at the beginning of the cooking process, otherwise the yogurt will curdle and the sauce will lose its silkiness.
- If the sauce becomes too thick while resting, thin it out with a splash of hot water before serving.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The flavor intensifies the next day.
