Ingredients: |
Ingredients: Kadhi is a yogurt-based curry that is thickened with chickpea flour, tempered with spices, and slow-cooked. This version is served with a cauliflower jeera "rice".
KADHI
3 cups/720 ml water
1 cup/220 g whole milk plain Greek yogurt
1 TB chickpea flour
2 tsp avocado oil or other neutral oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
8-10 fresh curry leaves - double if using dried
1 dry red Indian chili
1 TB grated ginger
1 TB minced garlic
1 tsp salt
½ tsp ground turmeric
¼ tsp cayenne - or to taste
JEERA "RICE"
1 TB ghee or vegetable oil
1 tsp cumin seeds
1 cinnamon stick
1 bay leaf
2 whole cloves
¼ cup/40 g finely chopped onion
½ tsp salt
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Directions: |
Directions:1. In a large bowl, whist together the water, yogurt, and chickpea flour until smooth.
2. Heat the oil in a large saucepan over medium heat. When the oil is hot add the mustard seeds and wait until they crackle. Then add the cumin seeds and fenugreek seeds. When the cumin seeds turn dark brown, add the curry leaves, dry red chili, ginger, and garlic and sauté for 30 seconds. Add the salt, turmeric, and cayenne and mix well.
3. Add the chickpea flour/yogurt mixture to the pan and stir well. Bring to a boil, then reduce the heat to medium low and simmer until thick like heavy cream. 20-25 minutes.
4. To make the jeera rice, heat the ghee in a medium sauté pan over medium heat. Add the cumin sseds, cinnamon stick, bay leaf and cloves and cook, stirring until fragrant, 2-3 minutes. Add the onion, increase the heat to medium-high, and cook, stirring often, until lightly brown, about 5 minutes. Add the cauliflower rice and salt. Mix well and reduce the heat to medium.
Cook, stirring, until dry and heated through 10-15 minutes. |
Personal
Notes: |
Personal
Notes: The punjabi version has fritters (pakora) and also has more besan, the Gujarati version is thinner, has less besan, no fritters and is also little sweet.
The sindhi kadhi uses lot of vegetables like cluster beans, okra, potatoes etc.
How to Prevent Kadhi from Splitting?
If you face this problem of the kadhi splitting/separating when you cook it, here’s what you need to do-
use room temperature yogurt: take the yogurt out of the fridge and let it sit for some time at room temperature before you use it.
whisk the yogurt well before adding to the batter: I usually whisk the room temperature yogurt first and then add besan to it.
add the salt later: let the kadhi come to a boil and then let it cook on low heat for 15 minutes and then add the salt. Adding salt in the beginning might cause the kadhi to split.
stir the kadhi continuously until it comes to the first boil: once you add the batter to pan, whisk it continuously, until the kadhi comes to a boil. Once it comes to a boil, you can then lower the heat and let it cook. You don’t need to stir it all the time after that.
This is optional, but if you are really concerned about the yogurt splitting, you may add a bit or cornstarch to the batter. The cornstarch binds the yogurt and prevents it from splitting. I don’t do it though and kadhi remains just fine.
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This recipe for Kadhi with Jeera Rice is from