Kadhi

Kadhi - A popular delicious Indian dish in Ayurvedic way

How to Prepare Kadhi

Pour the water together with the yoghurt into a bowl and whisk the mixture. 

Mix the chickpea flower into it with the hand and make sure that it is well mixed. The flour has to be completely in the yoghurt and water so that there is no dry chickpea flour left. The mixture should be thin like buttermilk.

Heat the oil in a pot and when it is hot, shortly fry fenugreek seeds, mustard, asafetida and curry leaves. Before any of the spices burns, add the yoghurt mixture and keep on churning while bringing it to boil. Add turmeric and salt according to your taste and keep on churning. 

The longer it boils, the better the taste will be. It should boil at least about 20-30 minutes but you can boil and churn it for two hours, it will only increase the good taste!

In India we use sour yoghurt for this dish but when we are travelling out of India we often use lemon juice to make the Kadhi sour. Just pour it in in the end and enjoy hot Kadhi on your rice. 

You can add Pakori if you like and some people like it thicker whereas others like it very liquid. You can regulate this very simply by a bigger or smaller amount of water.

Tip by Ammaji: When the Kadhi starts boiling and rising in the pot, just put a small steel bowl into the pot, too, and there will not be any need of churning anymore. The curry will happily boil on its own while you prepare the rest of your meal.