I made this a couple of days ago when it was kind of gloomy outside. Kadhi is one of the Indian foods I remember liking ever since I was a little kid. It’s my favorite thing to eat with rice, especially in cold weather. There are fancier variations of this (for example, putting okra in it), but I always default to the original one. Also, in my opinion, the more sour the yogurt the better. I’ve also tried this with ready-made buttermilk from the store (replace for the yogurt and water), and it tastes good with that too.
Ingredients1 tbsp gram flour (besan) 1 cups yogurt
1.5 cups water 1/4 tsp salt 1/4 tsp red chili powder (optional)
1 green chili, cut into slivers (optional)
1 tsp ginger, grated
2 curry leaves 1/2 inch stick of cinnamon
2 cloves 1 tsp ghee (clarified butter) or oil
1/4 tsp cumin seeds
1/4 tsp black mustard seeds
a pinch asafoetida powder 1 tbsp cilantro, chopped
1. Mix the gram flour with the yogurt until all of the lumps are gone (I do this by adding a little yogurt at a time). Add the water, salt, red chili powder, green chili, ginger, curry leaves, cinnamon stick, and cloves. Mix well.
2. Bring to a boil, then turn the heat down and simmer for 10 mins (be careful, if the heat is too high, it will boil over).
3. In a separate small pan, heat the ghee/oil until hot. Add the cumin, mustard seeds, and asafoetida and fry for ~1 min (until the mustard seeds start to pop).
4. Add this to the kadhi and boil for another 5 min.
5. Sprinkle the cilantro on top and serve hot.