Yogurt (Dahi) Kadi
- 500 grams Yogurt
- 4 tbsp Chickpeas flour divided in 2 parts
- 2 Curry leaves
- 5 medium garlic cloves
- 1 1/2 tsp Turmeric powder
- 1 tsp cumin seeds (divided in 2 parts)
- 1/2 tsp Mustard seeds
- 3 tbsp coriander leaves chopped
- 2 medium onion, chopped in fine slices
- 1/4 tsp onion seeds (kaluanji)
- 2 each Green chilly
- 2 tbsp olive oil, extra virgin. divided
- 2 pinch asafoetida
- 1/4 tsp baking powder
- First grind the yogurt, 2 table spoons chickpea, 2 table spoons coriander leaves, half tea spoon cumin seeds salt 1 green chilly (if you want spicy use 2 chillies), 1 tea spoon turmeric powder and 3 cloves of garlic.
- Add a little water to it.
- It looks like a smoothie.
- Take a large skillet.
- Add oil and once hot add half an onion cut into fine slices to it.
- As the onions become transparent add 1 stock of curry leaves to it with the stock.
- Add the complete mixture from the grinder, you will need to add more water and salt as per taste as this will thicken up.
- Stir in short breaks.
- This is called the "Kadi".
- Taste n check if the consistency and the salt is ok. Close the flame once done.
- In a bowl take the remaining onion, add the remaining chickpea flour, baking powder, chopped coriander leaves, salt as per taste, remaining turmeric powder and very little water to make a thick batter.
- Mix well.
- Take enough oil for deep frying in a deep pan or skillet.
- Once the oil is hot, with a tea spoon leave scoops of this onion batter in the oil.
- Once these are golden brown remove them and keep aside.
- These are called bhajia.
- You can eat this bhajia with any chutney or with ketchup.
- Now put these bhajia's in the kadi.
- You need to season the kadi.
- Take 1 table spoon of olive oil in a small fry pan, once it's hot put the curry leaves, the remaining garlic cut into 4 parts of each cloves, cumin seeds, mustard seeds.
- Add all these ingredients together to the hot oil with the flames on low.
- Once it starts to sizzle add the asafoetida to it and close the flame and add this hot sizzling seasoning to the kadi and put the lid over the kadi.
- This is called a "Baghar"
yogurt, chickpeas flour, curry, garlic, turmeric, cumin seeds, seeds, coriander, onion, onion, green chilly, olive oil, asafoetida, baking powder
Taken from cookpad.com/us/recipes/482502-yogurt-dahi-kadi (may not work)