Kadhi Yogurt Based Sauce Recipes
GUJARATI KADHI
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
KADI SAUCE
This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour.
Provided by Vikram Sunderam
Yield Makes 2 1/2 cups
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the yogurt, gram flour, water, turmeric, ginger, and green chile. Cook over medium heat, stirring constantly, until the mixture comes to a boil, 10 to 12 minutes. (Once the sauce comes to a boil, it is stabilized and the yogurt is no longer in danger of breaking.) Continue to cook, stirring occasionally, until the sauce thickens and coats the back of the spoon, about 15 minutes. Remove from the heat.
- In a small skillet, heat the oil over medium heat until it shimmers. Add the mustard seeds and let them crackle. Stir in the Kashmiri chilies, curry leaves, and asafetida. Scrape all of the pan's contents into the yogurt sauce. Stir in the sugar and salt. If not using immediately, let cool. Store in an airtight container in the refrigerator for up to 2 days.
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- Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
- Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
- Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed.
- About 5 minutes before kadhi is done cooking, melt remaining 4½ tsp. ghee in a small saucepan or butter warmer over medium-high. Cook remaining 1 tsp. cumin seeds until they start to sputter and turn brown, a matter of seconds. Immediately remove pan from heat and stir in chiles, asafetida (if using), and chili powder.
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