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Creamy Kadhi
A delicious creamy Kadhi, perfect to have with some braised rice or Kitchari, a side of aloo fry and braised pumpkin. You can easily make it thicker or thinner according to your liking. When you make it a little thicker you can add some spicy Veda or Pakoras to it. A dish sweet, sour and spicy that can be eaten in so many different ways.
Creamy Kadhi

Ingredients

Kadhi 

  • 2 & a 1/2 cups of double thick plain yogurt
  • 2 & a 1/2 tbsp of gram flour
  • 1/2 tsp turmeric
  • 3 or more finely chopped green chillies
  • 1/2 tsp crushed ginger
  • 3 cups of water
  • Pinch of Hing (Asafetida Salt)
  • 1 tsp to 2 tsp of sugar xylitol

Vagaar

  • 3 tsp ghee
  • 1/2 tsp Mustard seeds
  • 8 curry leaf
  • chopped coriander
  • 1/2 tsp Jeera seeds
  • 3 cloves
  • Cinnamon stick
  • Dried red chillies

Method

Kadhi 

  1. Add Khadi ingredients to a pot and whisk together until smooth.
  2. Turn the stove to low/medium heat continuously stirring to prevent it from overflowing. Stir for about five minutes.

Vagaar

  1. In a separate pan add the vagaar ingredients at medium heat, letting it sizzle for a few minutes.
  2. Add to the Kadhi mixture, letting it cook for a few minutes on low heat. You can adjust how thick or thin you like it.

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