This is a very common dish in India and is made in all regions - of course with regional differences. Here is how I like it
2 cups yogurt
2 cloves garlic, 2 green chillies (or 1 if you don't like it too spicy), 1/2 inch piece of fresh ginger. This is to be put through the chopper or the blender..but it should be a little coarse.
1 TBS of gram flour (besan - chick pea flour)
salt and sugar to taste, chopped coriander (cilantro) for garnish
5-6 curry leaves
pinch of asafoetida, mustard seeds for tempering, 1/8 tsp turmeric.
1 TBS oil
Blend together the yogurt, chili/garlic/ginger, salt, sugar and gram flour.
In a non-reactive pot (use stainless steel or a non stick one) heat 1 TBS oil, add the mustard seeds, asafoetida, turmeric and the curry leaves.
Put in the blended yogurt mixture. Add about 2 cups of water and whisk till it becomes smooth. Keep on low heat. Taste - check if extra salt is needed after you add the water.
Stir continuously till the kadhi is heated through and starts bubbling at the edges, add the chopped coriander. Do not let it boil...that will cause the yogurt to separate.
Enjoy with Khichadi!
2 cups yogurt
2 cloves garlic, 2 green chillies (or 1 if you don't like it too spicy), 1/2 inch piece of fresh ginger. This is to be put through the chopper or the blender..but it should be a little coarse.
1 TBS of gram flour (besan - chick pea flour)
salt and sugar to taste, chopped coriander (cilantro) for garnish
5-6 curry leaves
pinch of asafoetida, mustard seeds for tempering, 1/8 tsp turmeric.
1 TBS oil
Blend together the yogurt, chili/garlic/ginger, salt, sugar and gram flour.
In a non-reactive pot (use stainless steel or a non stick one) heat 1 TBS oil, add the mustard seeds, asafoetida, turmeric and the curry leaves.
Put in the blended yogurt mixture. Add about 2 cups of water and whisk till it becomes smooth. Keep on low heat. Taste - check if extra salt is needed after you add the water.
Stir continuously till the kadhi is heated through and starts bubbling at the edges, add the chopped coriander. Do not let it boil...that will cause the yogurt to separate.
Enjoy with Khichadi!
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