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
- 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
- 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.
- In a small saucepan, heat the oil.
- 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.
- Add the yogurt mixture to the saucepan and stir well.
- 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.
- Now turn the heat down to low, put the lid on the pan and leave to simmer for 10 minutes. Stir occasionally.
- Garnish with coriander.
- Serve hot with rice.