Kadhi

Kadhi is a yogurt preparation that goes well with rice and goes well with the heavy greasy food to change the taste. Like Daal Chawal, Kadhi Chawal, Khichadi Kadhi are the combinations used commonly. Generally Kadhi replaces soups, rasam, daal. Moong Chawal and Kadhi or Rajma Chawal Kadhi type of triplets are popular also.

Ingredients (Serves 2):

• Yogurt 1 cup
  
• Besan 1/2 cup
• Kadhipatta ( Curry leaves ) 2 twigs
  
• Ajwine 1/4 tsp
• Methi (Fenugreek) 1/2 tsp
• Jeera (Cumin ) 1/2 tsp
• Rai (Mustard seeds) 1/2 tsp
• Hing (Asafoitida) 1/8 tsp
• Ginger paste 1/2 tsp
• Subrus 2 tsp ( may replace with 1 Jalapino cut in 10 circles added in Tadka)
• Salt 2 tsp
  
• Ghee (seperated butter) 2 tbsp

Directions:

1. In a bowl mix yogurt, besan, subrus, Ajwine, ginger paste, salt to make a uniform mix
2. Add 2 cups of water and mix well this is the kadhi mix
   
3. In a 3 quart pot put ghee at medium heat for making tadka
4. Ghee is hot enough when single mustard seed added makes sound, reduce heat and add all the mustard seeds
5. Add other ingredients in given order, Jeera, Methi, hing, kadhipatta (and Jalapeno)
6. Partially cover the pot and add 1 cup water
7. Add kadhi mix and stir to make a uniform mix. At this stage one can adjust the consistancy by varying the water quantity
8. Let it boil on medium heat

One can add Pakode(fritters) to make Baddon ki kadhi or Childa (spicy pancake) or Gutte
to the boiling kadhi at the end. Kadhi has an appetizing effect.