In Gujarat, kadhi is served as an accompaniment to rice and is an alternative to dahl.  It has a yogurt base and is very lightly spiced.  Depending on the type of yogurt used it can be quite sour.  I prefer the sour flavour but you can add extra sugar to balance it if you prefer.


Serves 2 as an accompaniment

Ingredients
  • 7 tablespoons fresh natural yogurt
  • 1 tablespoon gram flour
  • 225 millilitres water
  • 0.25 teaspoon salt
  • 0.5 teaspoon sugar
  • 3 teaspoons light tasting vegetable oil
  • 2 cloves
  • pinch of asafoetida
  • 1/2 teaspoon cumin seeds
  • 6 curry leaves
  • 1 small green chilli - finely chopped
  • 5 grams root ginger - peeled and grated
  • handful chopped coriander 
Method
  1. Place the yogurt, gram flour, water, salt and sugar in a blender and blend until slightly frothy.  You can use a hand blender for this if you prefer.  Leave to one side.
  2. In a small saucepan, heat the oil.
  3. Now add the cloves, asafoetida, cumin seeds, curry leaves, chilli and ginger to the saucepan.  Stir well and leave to sizzle and fry for a minute or two.
  4. Add the yogurt mixture to the saucepan and stir well.
  5. Using a medium heat, keep heating and stirring the mixture until it comes to the boil.  This will take approximately 5 minutes but it is important to keep stirring during this time to prevent the yogurt and water from separating.
  6. Now turn the heat down to low, put the lid on the pan and leave to simmer for 10 minutes.  Stir occasionally.
  7. Garnish with coriander.
  8. Serve hot with rice.

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