Dahi Kadhi

- Submitted by Raji Ramakrishnan

(Dahi Karhi, Curd Cury)

Ingredients

• Beaten Curd - 2 cups (should be little bit sour for best results)
• Besan (gram flour) - 1 tbsp (this is added to prevent the curdling of the curd)
• Turmeric Powder - a pinch
• Garlic - 4-5 cloves
• Ginger - 1 small piece
• Salt - to taste
• Sugar - 1 tsp
• Black pepper powder -  1/4 tsp (optional)
• Coriander Leaves - handful (finely chopped)

For Seasoning

• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Dry Red Chilly - 1 (broken into pieces)
• Green chilies - 2 (chopped)
• Asafoetida - 1/4 tsp
• Curry leaves - few

Method

1. In a bowl, take the beaten curd, turmeric powder, salt, sugar and mix well.
2. Mix the gram flour with little water and add to the beaten curd mix.
3. Crush the ginger and garlic cloves.
4. In a kadai, pour oil, when it becomes hot, add the mustard seeds and cumin seeds.
5. When it splutters, add the dry red chilly, green chillies, asafetida and curry leaves.
6. Add the crushed ginger and garlic. Saute for a minute till the raw smell goes off.
7. Add little water, then add the curd mix in it.
8. Bring to a boil and switch off.
9. Garnish with fresh green coriander leaves and black pepper powder.

Variation

• You can mix left over vadas broken into pieces,  pakodas in it.  It becomes pakoda/vada khadi.

Serving Suggestion

• Serve hot  with pulao, rice, kichadi etc.

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