Gujarati Kadhi

Curd curry is a delicious accompaniment with rice. It is a perfect base for variations. Tempering of the flour-based yogurt derives the flavours.

Preparation & cooking time: 20 minutes

INGREDIENTS

For Kadhi:

2 cups curds

3 tablespoons Bengal gram flour (approx.)

5 cups water

'/a teaspoon red chilli powder

1 tablespoon dhana-jeers powder (opt.)

^½ teaspoon turmeric powder (opt.) 3 green chillies (slit - deseeded) or 3-4 whole red chillies (boria)

5-6 curry leaves

Salt to taste

For the Tempering:

1 tablespoon oil or ghee

^1/2 teaspoon fenugreek seeds (optional) 

1/2  teaspoon mustard seeds

³/4 teaspoon cumin seeds

3-5 cloves

3 cinnamon sticks

Pinch of asafoetida

To Garnish: optional coriander leaves (finely cut)

METHOD

For Kadhi: Method 

1. In a pan, whisk curds, gram flour and water to a smooth liquid. Add rest of the ingredients.

2. On a low flame, put kadhi to boil.

Stir continuously till it thickens. No lumps should be formed.

3. On a low flame, heat oil in a ladle for tempering. Add the fenugreek and mustard seeds. As they crackle, add the cinnamons, cloves, cumin seeds and asafoetida. Pour over the boiling kadhi.

Stir. Simmer for 10-12 minutes.

Garnish and serve hot.