By Rittwik Naskar
Mild and flavourful South Indian Kadhi is a yoghurt-based curry that can be quickly put together as a side dish. It is light on the gut and is believed to aid digestion, here's how to make it at home.
2 cups plain yoghurt 250 gm freshly grated coconut 1 cup water 2 green chillies 2 dry red chillies, broken in half 2 tbsp ghee and chopped coriander leaves 1½ tsp cumin seeds ½ tsp mustard seeds, urad dal, and chana dal ¼ tsp salt, asafoetida, and turmeric powder 8-10 curry leaves
In a heated pan, dry roast a teaspoon of cumin seeds till fragrant and add it to a food processor along with green chillies and grated coconut. Turn them into a smooth paste.
Whisk the yoghurt in a mixing bowl with water, salt, turmeric powder, and the prepared paste and add it to a pan over medium heat.
Stir the yoghurt mixture in the pan so that it doesn't get curdled or, burned underneath.
In a separate frying pan, add the ghee followed by cumin seeds, mustard seeds, urad and chana dal, asafoetida along with curry leaves and dry red chillies.
Once the yoghurt mixture comes upto a boil, turn off the heat and add the tempered spices and herbs on top of the kadhi. Stir it in for the flavours to merge with the kadhi.
Garnish with freshly chopped coriander leaves and serve warm.