Spring is almost here. Yesterday I found the greenest okra at the store and instantly wanted to make kadhi with it. ‘Kadhi’ is a yogurt and chickpea flour based curry made in many ways all over India. The spice selection changes from region to region and each family has its unique way to make it.
Kadhi comes from the word, “Kadhana” which means boiling the yogurt broth long enough so that it attains a velvety consistency. Done, the right way a well made Kadhi is comfort food. Mom is a champion when t comes to adding vegetables to kadhi- from okra to eggplant to spinach to fresh fenugreek leaves to mixed vegetables, she makes many kinds. If you would love to make a traditional kadhi, there is already a recipe on blog here
A few things to be kept in mind when making Kadhi
- Don’t be tempted to add a lot of chickpea flour all at once when you mix it with the yogurt. Not only will the yogurt be become lumpy but too much chickpea flour results in a very thick kadhi.
- When tempering, make sure that your oil is not too hot and whisk continuously as you add the yogurt to it else the yogurt will curdle.
- Use mustard oil for the best taste, if not use ghee.
- Use full fat yogurt or indian style dahi if you can find it.
- The yogurt should be lightly tangy, if not place it in a warm place for few hours or 1-2 days to make it sour.
- The spice selection is for you to decide- I like to make it north indian style with coriander seeds, cumin, ajwain and fenugreek seeds.
- It important to boil the kadhi on low heat for good 22-25 minutes for the best consistency.
- Stir fry the vegetables before hand in a tablespoon of oil before adding to kadhi and then finish cooking them in kadhi, gives the best taste.
Bhindi Pyaz Kadhi
- Cooking pot, Cooking Spoons, Mixing bowls
- 1.5 cup plain whole milk yogurt, slightly sour
- 5-6 tbsp besan (chickpea flour)
- 1 tsp turmeric powder
- 1 tsp extra hot red chilli powder (adjust to tolerance)
- 2.5-3 cups slightly warm water
- 1 tbsp mustard oil
- 15-18 tbsp okra, ends removed, cut in half if they are too long
- 1 small onion thick sliced
- 3 tbsp pure mustard oil (or ghee)
- 1.5 tsp cumin seeds
- Generous pinch of hing powder
- 1/4 tsp ajwain seeds
- 1/2 tsp fenugreek seeds
- 1/2 tbsp minced fresh ginger
- 1 tsp coriander seeds (coarsely crushed)
- 3-4 whole dried red chillies
- Salt to taste
- 1 tbsp mustard oil
For the Temepring on top
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- 3 garlic cloves, sliced
- 2-3 thai green chillies , slit open, seeded if you want (optional, adjust to tolerance)
- 1/4 tsp red chilli powder
- In a bowl, combine besan, yogurt,turmeric & red chilli powder, kasuri methi (if using) salt to taste and water to make a lump free smooth mix. Let stand.
- In a heavy bottomed pot, heat 1 tbsp mustard oil to smoking point.Remove from heat. Add the okra and char for 4-5 minutes till the skin is slightly blistered. No need to cook through. Take the okra out in a plate and set aside.
- Add 3 tbsp mustard oil to the same pot. Let warm up. Remove from stove and let cool for a minute else spices will burn.
- Add cumin, ajwain, fenugreek and coriander seeds along with hing & whole red chillies. Return to stove top. When spices begin to splutter and you smell the aroma, add minced ginger. Let cook for 10-15 seconds.
- Next,remove the pot from stove again and slowly add the besan-yogurt mixture and mix thoroughly. Return to medium heat and let the kadhi come to a boil.
- Dont be tempted to rush this else kadhi will curdle. Once you see the kadhi starting to bubble, turn the heat to low, add the garam masala and let the kadhi simmer for about 15 minutes till it thickens slightly and is rich yellow in color.
- Add the okra now along with sliced onion, add a little water(1/3 cup-1/2 cup) depending on the consisteny you like and let th ekadhi simmer for another 8-10 minutes till the okra is cooked through. Remove from stove and let stand.
- Temper the Kadhi – In a small saucepan, warm up the ghee and add cumin seeds to it, when they splutter, take away from the heat and add sliced garlic and red chiilies.Return to stove and cook for a minute or so till garlic is slightly browned.
- Top up the kadhi with this cumin garlic ghee just before serving along side rotis (flatbread) or steamed basmati rice.