Kadhi

I love yogurt and anything and everything that is made of yogurt. Sunny boy loves yogurt, just like little Krishna. This is yet another recipe I learned long back when my father was posted in Amritsar. I instantly fell in love with the velvety, tangy and spicy Khadi complete with crunchy Pokade. These days my Khadi is complete without Pakodes. We all love it.

We will need,

Yogurt 2 cups
Chickpea flour 2 tbsp
Chilli powder 3/4 tsp (adjust according to taste)
Dhania powder 1.5 tsp
Turmeric  1/2 tsp

For the tadka
Peanut oil 1 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Fennel seeds 1/2 tsp
Fenugreek seeds 1/8 tsp
Curry leaves a handful
Green chillies  1-2 slit length wise

Salt and Kasuri Methi to finish

Method:
  • Make a paste with the chickpea flour, chilli powder, turmeric, dhania powder and a little water.
  • Beat the yogurt well and add two cups of water.Stir in the chickpea paste. Place the mixture in a thick bottom pot and bring it to a gentle simmer. Cook the mixture till it smells fragrant.
  • Make the tadka. Heat the oil and throw in all the ingredients listed under the tadka one after the other.Once they stop spluttering, remove from heat. 
  • Pour the tadka  into the simmering yogurt mixture. Cook for a few more minutes. 
  • Finish with two  tbsp of crushed Kasuri Methi and adjust salt.
  • Serve hot with rice and may be some Boondi or Pakode.
 

10 comments:

Chitra said...

Lovely. i want to prepare this for long time.. will try..

Sushma Madhuchandra said...

same pinch, even I am an ardent fan of yogurt!

radha said...

I have loads of curd at home. And this is what I will have for dinner. Without the pakodi. And with a steaming bowl of brown rice.
PS - sometimes the curd splits when heated. ANy tips?

Shilpakiran said...

i will prepare at home today .. thanks for sharing .. lovely pick

Priya said...

One of my comforting food, inviting.

Kannada Cuisine said...

@Chirta and Shilpa hope you like it.
@ Sushma...same pinch! super ri...we share the same taste :)

@Radha, well that is why we use the chickpea flour as the stabilizer. Never heat plain yogurt, whisk in the chickpea flour well and only then start warming the yogurt mixture and never put the mixture on high heat. Hope that solves the problem

Nagashree said...

Comforting & yummy, love mosaru & majjige.

Recipeswap said...

Very nice colors, am sure it's a yogurts lovers fav.

Kalyan said...

looks so healthy & delicious...mouthwatering!

radha said...

I made Kadi today too. And I had some leftover capsicum bits from a dish I was making. So I diced it and then added it to the seasoning, fried it a little and mixed it with the kadi. Such a versatile dish!