Indian Kadhi

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 214
• Protein: 7 g
• Carbs: 15 g
• Fat: 14 g

Ingredients

• 250 g yogurt Indian ( plain )
• 50 g Chickpea flour ( sifted )
• 600 ml Mineral water
• 1 tsp turmeric
• 2 tbsp ghee
• 1 tsp Whole cumin seeds
• 1 tsp mustard seeds
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 10 piece curry leaves ( fresh )
• 1 pinch asafoetida
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt

Instructions

1. Preparing the base

   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. Cooking the base

   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. The tempering (Tadka)

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The flavor intensifies the next day.