2-3tbsp. sour cream(Optional but give smooth texture to Kadhi)
1tspfresh mango ginger root(Amba Haldi)- if available
¼tspYellow turmeri rootc(Pili haldi)-if available
1tspginger paste- if you can't find other listed roots above, you can increase ginger paste
½tsp. chili paste
1tbspgram flour(besan)- also known as chickpea flour
sugar to taste
salt to taste
water as required
IngredientsFor seasoning:
2-3whole dry red chili
2-3tbspoil or Ghee(clarified butter)
½tspMustard seeds
½tspCumin seeds
¼tspFenugreeek seeds
For Garnishing:
1tbspCilantro
4-5curry patta
Instructions
In a heat proof pot, blend yogurt, sour cream, gram flour or chickpea flour (besan), 1/2 cup of water with electric hand blender or regular blander or whisk. Make very smooth puree.. When done check consistancy of Kadhi. If too thick, add more water, Prepare consistancy according to your preference. Now add ginger, haldis, chili, curry patta, salt, sugar and mix well. Now heat stove on medium heat and boil the Kadhi. Meanwhile prepare seasoning. For seasoning, heat oil or ghee in another very small pot. When oil is done, add whole red chili and let it become brown black. When chili is done, add mustard seeds, cumin seeds and fenugreek seeds. When mustard all popped up, turn of the stover and keep sasoning pot aside. Now keep stiring Kadhi as much as possible. When Kadhi about to come to the boil, pour prepared seasoning in Kadhi pot. Garnish cilantro. Kadhi is done. Serve hot with rice, roti or drink itself in the cold weather.