Kadhi and Rice.
A dish when you are up for a very simple and Quick recipe.I have had various versions of this simple curry , a South Indian, Gujarati , Sindhi and numerous variations from home to home.
Here is an adaptation of these various forms to suit my palate. I love this one due to its simplicity and mainlyfor the fact that im sorted in about 20 mins. So here goes.
1 ) 500 Ml curd. I’ve used the Packet Curds as opposed to the Set Dahi in this case.
2 ) 4 to 5 Teaspoons of Gram Flour
3 ) 1 inch Ginger Pod
4 ) 3 to 4 Green Chillies.
5 ) Asfoetida – 1/4 Tea-Spoon
6 ) Mustard Seeds – 1/2 tea spoon
7 ) A pinch of turmeric
8 ) Salt to taste
9 ) 1 teaspoon Sugar
10 ) Oil – 2 tea spoons
11 ) Curry leaves for garnish
Beat the curds well with a beater or churner to a smooth mixture. Add water to attain desired consistency. Take a small portion of this curd in a cup and add the Gram flour to it. This is to ensure that there are no lumps. Add the Gram flour mixture to the Curd. At this point you can add in the Salt, Sugar and Turmeric and set it aside.
Coarsely grind the Ginger and Chillies and add them to the curd mixture too.In a vessel add the Oil and wait until its hot. To this add the Asfoetida, Mustard seeds and the curry leaves. Once the Mustard seeds splutter , you can pour in the curd mixture and boil it for about 8 to 10 minutes.
Served best with steaming rice 🙂