‘Kadhi’ is made out of yogurt, is spicy and sometime sweet, tempered with mustard, cumin, red chillies and curry leaves. We can translate it as a hot yogurt soup, but it is not had before meal but with your meal, may be with rice. Although the way it is prepared and served depends upon the region where it is made. In North India, kadhi is thick and usually served with pakodas. In Maharashtra it is thinner and served on rice acheter cialis generique belgique. This recipe if from Gujarat. Gujarati kadhi has a distinct sweet and spicy taste and is usually served with ‘khichadi’; another Gujarati preparation.
2 cups yogurt (curd),
2-3 tbsp sugar,
2 tbsp gram flour,
1 tsp green chilli-ginger paste,
1 tbsp chopped coriander leaves,
Salt to taste.
1/2 tsp mustard seeds (rai),
1/2 tsp cumin seeds (jeera),
A pinch of asafoetida (heeng),
Few curry leaves,
2 Dry Kashmiri red chillies; broken into pieces,
Ghee for tempering.
In a large bowl, beat the yogurt until smooth. Mix together gramflour with some water to prepare a paste. Add this paste to the yogurt. Stir well. Put on flame and bring to boil. Meanwhile, melt ghee in another saucepan. Add mustard seeds, cumin seeds, cloves and when they splutter add curry leaves, asafoetida, red chillies and some coriander leaves. Fry for a minute and then pour over the kadhi. Stir the kadhi and boil for 2-3 minutes. Garnish with remaining coriander leaves and serve hot with khichadi (rice) or even chapati and sabji.