Kadhi

Not sure if it was an invention or a discovery! But I can't help to think how different our eating styles would have been without the existence of curd. I am a curd addict. My meal somehow doesn't seem to be complete without ending with a cup of curd. Just a cup of plain curd. No salt, no sugar. Curd compliments any Indian meal, be it north or south, east or west. Not just eaten as it is, for those who don't like it in it's true form, there are various recipes that use curd like Punjabi Kadhi, Sindhi Kadhi, Raita, Papad ki subzi, Dum Aloo, Aviyal, Majjige Huli, Dahi vada, Dhokla, various Indian chats, Jalebi, Srikhand, etc... list just goes on! It gives a creamy richness the healthy way.

Today, I bring forth a very common North Indian recipe, Kadhi. This one is quite commonly made by my mum. I learnt it from her. I have not yet shared the basic Kadhi recipe which is much simpler than this one. This one requires the following:

Kadhi

INGREDIENTS

Roughly mince:
A pod of ginger
A sprig of coriander
1 hot chilli

1 cup curd/buttermilk
1/4 cup besan, chikpea flour
1 cup water
Chilli powder to taste
A pinch of hing/asafeotida (a must)
A few curry leaves
1/2 tsp. turmeric
1 tsp. oil or ghee
1/2 tsp. mustard seeds
Salt

DIRECTIONS

Mix the besan for the kadhi with the buttermilk. Add salt, chilli powder and the minced paste to the same so that they mix well. Heat oil. Add the mustard seeds, curry leaves, turmeric and hing and then pour in the liquid. Add the water and let the whole thing simmer till the raw taste of besan is gone. If the water has evaporated by now do add more water. Consistency of kadhi differs depending on you. Generally, kadhi is done when it's thick enough to stick to the back of the spoon. Enjoy this dish with rice.