Tehsin gave me this recipe earlier, but I had not taken it down. And yes, I do make kadhi, but it is never perfect, so this time I wrote it down. My son loves yogurt. So he likes to eat this kadhi with Moong khichdi.
Ingredients:
1 bowl yogurt,
2-3 tsp chickpea flour (besan),
turmeric,
corriander seeds (dhania) pdr,
cumin (jeera) pdr,
red chilli pdr,
salt,
oil for cooking,
fenugreek (methi) seeds,
cumin (jeera) or mustard (rai) seeds,
optional chopped tomatoes, curry leaves, chopped onion, fresh green hot peppers, fresh cilantro (dhania)
Method:
Mix all the above ingredients up to salt, and keep it ready in a bowl.
In oil, fry methi seeds, till brown, add rai or jeera, then onion chopped (optional), and cook till translucent.
Add curry leaves, and tomatoes(optional), green chilli.
Add yogurt mixture, add water, cook till done. Stir continuously.
Fresh cilantro or coriander for garnish.
Note: Once I did not have chickpea flour, and I used all purpose flour instead, and it worked fine.
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