YOGHURT KADHI, DAHI KADHI

Dahi kadhi, yoghurt kadhi is prepared with yoghurt, dahi, thayir.   This is a special dish of Maharashtrian served as an appetizer or with  steamed rice, pulao etc.  I love to drink this hot whenever I get a chance.  The flavours of ginger, garlic and the onion in it gives a different taste to the kadhi.

Let us look at the recipe now:

I have posted the video on Youtube.  certain ingredients may not be in the video which I am adding in the recipe.  dahi kadhi, yoghurt kadhi

Ingredients:

1/2 cup thick yoghurt
1 cup water
ginger, green chilli, garlic paste 1 tsp (or you can chop the three ingredients and add to the kadhi)
1 onion finely chopped
few curry leaves
1 tbsp / 1 tsp gram flour, besan, chickpea flour.
turmeric powder
salt to taste

Seasoning:

1 tsp oil
1 tsp mustard seeds
1/4 tsp cumin seeds (
less than 1/4 tsp fenugreek seeds (i used methi sprouts which I had in fridge)
red chilli broken 4-5 pcs
a pinch of asafoetida
few curry leaves

garnishing:

chopped coriander leaves.

Method:

Beat the curd, add one cup water, mix and keep aside. add little water in the chick pea flour and mix well and add this to the curd.
Heat oil in kadai.
add the mustard seeds, cumin seeds, fenugreek seeds, red chilli broken,asafoetida (if you are using methi sprouts, saute the same)
when it is done, add the curry leaves, ginger garlic green chilli paste or the chopped ones.saute for a minute and add little water in the kadai.  then add the curd, besan mix
add salt and simmer for 5 -7 minutes.
garnish with chopped coriander leaves

Note:  You can add little sugar if you wish.  the thickness of the kadhi can be adjusted as you like by increasing the quantity of besan.