Dahi Kadhi

This weekend's been great, so much food, cooking, napping and reading- all my favourite stuff basically! I'm going to spend the rest of this week catching up and scheduling my blog to make way for an influx of new reviews and recipes that will be coming your way soon. I have got 15 more recipes waiting in my drafts which have been tried and tested since a while, waiting to get published. I intend putting them up at the earliest.

Can you say YUMMY? This is such a great QUICK and EASY recipe, yet the results taste like you’ve been in the kitchen for hours. This is an ample serving. You could easily just steam some rice and still have room in your calories for some meat or chicken on the side. It is perfect for the summer months and a pleasure to the digestive system. We call it the Dahi Ki Kadhi in India, made up mainly of sour yogurt. Each state has its own version of this recipe and all versions taste wonderful.

INGREDIENTS:

For the kadhi:

• 1 small to medium onion
• ¾ to 1 tbsp chopped garlic or crushed garlic
• 8-10 fenugreek seeds
• 2 green chillies chopped or slit lengthwise
• 2 red chillies broken
• 1 tsp cumin seeds
• a generous pinch of asafoetida
• 8 to 10 curry leaves or 1 sprig
• 2 tbsp.oil
• a handful of finely chopped coriander leaves

For the curd mixture:

• 1 1/2 cup full fat sour curd
• 1 cup coconut milk
• 1 cup water or add as required
• ½ tsp red chilli powder
• 1 tsp turmeric powder
• Pinch garam masala powder
• generous pinch of asafoetida/hing
• Salt to taste

HOW TO MAKE:

 

The curd mixture:

 

1) Mix all the ingredients listed under the curd mixture in a bowl and keep aside.

 

The Kadhi :

 

1) Heat oil in a low bottomed vessel. Add in the red chilies, garlic  and the asafetida.

 

2) Then add the mustard seeds, fenugreek seeds, curry leaves and the cumin seeds.

 

3) Once the mustard seeds crackle, add the green chilies and the sliced onion and fry them until onion is soft.

 

4) Pour in the curd mixture. Allow it to simmer on low flame for about 10 to 15 minutes.

 

5) Garnish with finely chopped coriander leaves and switch off the flame.

 

6) You can drop in some onion fritters or spinach fritters and can serve it with steamed rice.