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

Ingredients:

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

Method:

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.

TIPS:

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