Ingredients and Weight:
- Yogurt: 1 cup
- Chickpea flour: 1/2 cup
- Water: 1 1/2 cups
- Salt: 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Red chili powder: 1/4 teaspoon
- Vegetable oil: 1/4 cup
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Curry leaves: 8-10
- Green chilies: 1-2, chopped
- Coriander leaves: 1/4 cup, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the yogurt, chickpea flour, water, salt, turmeric, and red chili powder until smooth.
- Heat the oil in a large saucepan over medium heat.
- Add the mustard seeds and cumin seeds and let them crackle.
- Add the curry leaves, green chilies, and coriander leaves and sauté for 30 seconds.
- Pour the yogurt mixture into the saucepan and bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens.
- Adjust seasonings as desired.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 15g
Dish Characteristics:
- A creamy, tangy, and flavorful vegetarian curry
- Perfect for dipping with rice, naan, or roti
- Rich in protein and calcium
- Easy to make and customizable to personal taste
User Comments:
- "This kadhi is absolutely delicious! The sourness and sweetness balance each other perfectly."
- "I love the addition of green chilies for a little bit of heat."
- "This is the best American-style kadhi I've ever had. I will definitely be making it again."
Special Precautions and Tips:
- If you can't find chickpea flour, you can substitute it with all-purpose flour.
- To make the kadhi vegan, use plant-based yogurt.
- If the kadhi becomes too thick, add a little bit of water and stir until desired consistency is achieved.
