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.
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.