Kadi/ Yogurt Curry

This week blog hop came early. Because of Diwali we all blog hoppers decided to take break on that day and do it a week earlier. After three wonderful weeks of blog hop this week I had to hop to PJ aka Padmaja of Seduce Your Tastebuds. I was in big dilemma because she has a tons of recipes wanting to be tried. After days of looking through her wonderful recipes and not having time for any elaborate preparations I chose her Guajarati Kadi  For one thing my DH loves Guajarati food and this kadi is one of his favorites. I didn't change the ingredients, just a little bit change in the way of preparation. Do visit her to check out all the other recipes.

Serves: 6 | Prep time: 7 min. | Cooking Time: 20 min.

Ingredients:

• Yogurt – 2 cups
• Gram Flour/ Besan – 2 tbsp.
• Ginger – Lime size
• Green Chili – 2 or 3
• Sugar – 1 tsp.
• Turmeric powder – 1 pinch
• Curry / Kadipatta Leaves – 1 spring
• Salt to taste

For tempering

• Oil - 1 tsp.
• Mustard Seeds - 1 tsp.
• Cumin/ Jeera Seeds - 1 tsp.
• Dry Red Chili - 1
• Asafetida/ Hing powder - 1 pinch
• Coriander leaves - to garnish

Method of Preparation:

~ Grind green chilies and ginger together.

~ Add gram flour, yogurt, sugar, turmeric powder to the grinder and run the mixer for a minute so everything gets incorporated without any lumps.

~ In a heavy bottomed pan heat this mix and curry leaves. Add little more water than the required thickness and let it come to boil on a low to medium heat.

~ Add salt to taste. Keep checking in between to make sure it doesn’t burn in the bottom.
~ It took me about 20 min. to bring to boil on a low heat (until the raw smell of the flour goes away)
~ Switch off the heat.
~ Prepare a small kadai or pan for tempering. Heat oil, add mustard seeds. When it splutters add Cumin seeds, Asafetida, Red chili.
~ Pour it on top of kadi and close the lid.
~ Serve it garnished with coriander alongside steamed rice, or you can drink like soup J

My previous blog hop entries…

This is off to Radhika’s blog hop event.