PUNJABI KADHI ( YOGHURT AND CHICKPEA FLOUR CURRY)

One of the common curries in the North Indian household is the kadhi.There are many versions of making it. Many recipes call for sugar, vegetables etc and some also make without chickpea flour. Traditionally kadhi is served with pakoras, an Indian vegetable fried fritters, but it's up to your choice if you want to add in. I like potatoes in my kadhi. It is made best when the yoghurt is very sour. I have seen people adding citric acid, lemon juice, dry mango powder or even dry pomegranate powder, my suggestion is never to use these.The only  They just change the whole flavour of the dish. The only ingredient I use is a small tomato in the simmering stage. Tomato helps in cooking the chickpea flour quick and fluffs up the flour. If you have never added tomato to your kadhi, try it. 

Serves 4-6

Time; 1 hour

Wet mix

2 cups sour yoghurt

3 cups water

1/4 chickpea flour

1/4 tsp red chilli powder

1 tsp coriander powder

1 tsp salt

1 tsp turmeric

For tempering

2 tbs ghee

1 tsp mustard seeds

1 tsp coriander seeds

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1/2 tsp asafoetida

A few curry leaves

1-2 dry red chillies whole

1 big onion sliced

1 tsp garlic paste

1 tsp ginger paste

2-3 hot green chillies

2-3 potatoes quartered

1 very small tomato or 2 tbs grated tomato

1/2 fresh coriander chopped

Method

First, mix all the wet ingredients and keep aside and start with tempering.

Heat ghee in a pot.When reached at the smoking point add the ingredients from mustard seeds to dry red chillies. Let it saute till you hear the popping sounds.

Now add the onions and cook till slightly pink at the edges. After that add the garlic, ginger paste and the hot chillies. Give it a stir and cook for 2-3 minutes.

Pour the yoghurt and flour mixture through the sieve so no lumps are in the kadhi.

Bring it to a boil. Let it cook for 10 minutes till slightly thickened on a medium heat.

Now at this stage add the potatos, tomatoes and coriander. adjust the salt and let it simmer for 30 minutes till thick and creamy and potatoes are cooked through. You can cook longer if you like very thick consistency. By the time kadhi is cooked you won't notice any tomato residues. 

Add some more coriander to the kadhi serve with rice, roti or paratha.