Plain Kadhi

Kadhi is like the north Indian equivalent of south Indian ‘Mor kuzhambu’, both have yoghurt or curds as the base; however, the preparation varies much. I would say kadhi (just the gravy) is easier and hassle free to prepare compared to southern versions, taste-wise both are very different. Plain kadhi which I have shared here is what I call as hot raita for it seems as simple as that.

Serves: 2
Preparation Time: 2 minutes
Cooking Time: 5 minutes
1.       Curds – 1 cup
2.       Gram flour – 1 tbsp
3.       Turmeric – 1 pinch
4.       Green chilies – 2
5.       Cumin seeds – ½ tsp
6.       Curry leaves – 1 sprig
7.       Asafoetida – 1 pinch
8.       Salt to taste
9.       Sugar – 1 tsp
10.   Oil – ½ tbsp
Step 1:  Beat the curds to a smooth consistency; mix to it the gram flour and turmeric powder.

Step 2: Heat oil in a pan, splutter cumin seeds, sprinkle asafoetida, add curry leaves and chopped chilies and simmer the stove.
Step 3: Pour in the mixed curds and keep stirring continuously in simmer to prevent curdling.

Step 4: When it thickens and starts to boil add enough salt & sugar and mix well.
Step 5: Turn off stove and transfer to another vessel immediately.
Step 6: Serve hot or warm with Kitchadi or rice or roti.

*Instead of green chilies you can mix red chili powder with the curds and flour which is how it is generally made.


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