Kadhi (Yogurt-Based Sauce)
- Total Time
- 40 minutes, plus overnight stand
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups yogurt (or sour cream, if preferred)
- ½cup chickpea flour
- 7cups water
- 4small, fresh hot green chilies, each about 2 inches long
- 11-inch cube of peeled fresh ginger
- 1small red ripe tomato, about ¼ pound
- 1tablespoon salt, if desired
- 4teaspoons sugar
- 18curry leaves, rinsed and patted dry, preferably fresh (or use double the amount dried)
- 2tablespoons unsalted butter
- 12whole cloves
- 11-inch stick cinnamon broken into small pieces
- ¼teaspoon dried cumin seeds
- 1teaspoon dried black mustard seeds
- 4small dried hot red peppers
- ¼teaspoon asafetida
- Juice of half a lime
- ½cup coarsely chopped fresh coriander leaves
Nutritional analysis per serving (8 servings)
120 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 5 grams protein; 833 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
- Step 2
Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.
- Step 3
Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.
- Step 4
Cut (do not grind) ginger cube into very small pieces. Add this.
- Step 5
Cut away and discard tomato core. Cut tomato into ¼-inch cubes. There should be about ½ cup. Add this.
- Step 6
Add salt, sugar and curry leaves.
- Step 7
Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about ¼ cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
- Step 8
Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).
Private Notes
Comments
Authentic Gujarati Khadhi does not contain tomatoes nor lime. The tumeric is literally a an eighth of a teaspoon. Khadhi is a good food have with freshly cooked Basmati rice.
Authentic Gujarati Khadhi does not contain tomatoes nor lime. The tumeric is literally a an eighth of a teaspoon. Khadhi is a good food have with freshly cooked Basmati rice.
From the curry leaves and mustard seeds, as well as extra acid, this clearly is a Hyderabadi kadhi.