No authentic Gujarati menu is complete without kadhi. Curd curry or dahi kadhi is served as a soup or appetizer, part of the main course and even drunk after any meal. The beauty of the dish and its versatility lies in the fact that it can be served in a variety of ways. Thickened I passes off well as a dip and thinned it can be combined with rice to make a kind of a kichdi to take along on journeys.
Ingredients:
1/2 kg curd (beaten)
1/2 cup gram flour
2 green chilies chopped very fine
1/2 tsp each of turmeric powder
Cumin seeds
Mustard seeds
Red chili powder and asafetida
2-3 cloves of garlic chopped fine or crushed
2-3 curry leaves
1/4 cup of chopped coriander leaves
2 tblsp of sugar
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
Dahi kadhi is eaten with relish at lunch or at dinner time. It is not heavy on the digestive system and in fact, when thinned enough it helps digestion just like buttermilk does. You can work on the consistency of the gravy by monitoring or reducing the gram flour content. You could also use whole spices instead of red chili powder and the other dry powdered masalas. This gives the kadhi a unique flavor. Sweetened with jaggery instead of sugar it appeals to any child’s taste buds. It makes a great meal accompaniment for the ill since the distinct tangy flavor offered to the dish by the curd lends taste to the otherwise weakened and deadened taste buds. Dahi kadhi is as good in taste as it is nutritious. You could also add previously made mint chutney to the list of ingredients to jazz up the taste.
Preparation:
Mix together the curd, turmeric powder, red chili powder, finely chopped green chilies, sugar and salt, in a large mixing bowl or the blender jar.
Main Cooking:
In a heavy bottom vessel, heat some cooking medium. You could use either ghee or clarified butter or even regular cooking oil.
Add the curry leaves.
Once they become crisp in the hot oil, add the cumin seeds and mustard seeds.
Once these ingredients splutter, add the asafetida.
Slowly add the curd mix and enough water for the gram flour to thicken evenly and cook well.
Presentation:
When the kadhi comes to a roaring boil, reduce the flame and garnish with chopped coriander leaves. Serve hot.
