Every state in India has a recipe which changes curd into a curry. This is a Gujarathi recipe. So no onion , no garlic!! It has got a beautiful sweet, spicy taste. A delicate balance of flavours. I have made both plain kadhi and kadhi with fried pakode. Today I had some left over dal vada, which I have added.(a south Indian twist?)
Curd - 1 cup
Water - 2 cups
salt
Sugar - 1 tsp
Ginger pounded - 1 tbsp
Green chilli - 2 - pounded
Besan / kadalamav / chick pea flour - 1 heaped tbsp
Mix / whisk all the dry ingredients (salt, sugar and besan) with the curd and water till no lumps remain. If necessary, sieve. Then add the pounded ginger- green chilli and keep aside.
Ghee / clarified butter - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Red chilli - 2 , broken into pieces
Methi seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaf - I used 2 sprigs, lesser is fine
Asafoetida - 1tsp
Heat ghee and splutter mustard, jeera, red chilli and methi seeds.
Then add the asafoetida powder, curry leaf and turmeric powder.
Add then the curd mixture.
Bring to a boil, while stirring constantly.
Reduce flame and continue cooking for 10 -12 minutes.
If you are using any fried pakode / vade add it to the kadhi and cook for 1 minute.
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