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Gujarati Kadhi Yogurt Curry with Cumin
A thin, sweet-sour Gujarati kadhi: yogurt and water bound with a little chickpea flour and simmered with fenugreek and bishop's weed, then finished with a ghee tempering of cumin, dried chiles and curry leaves. Sip it or pour it over rice.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on12 min
- Total26 min
- Difficulty
Ingredients
- 480 gplain yogurt, about 2 cups
- 480 mlwater
- 15 gchickpea flour (besan), 2 tbsp
- 1 tbspwhite granulated sugar
- 1 tspcoarse kosher or sea salt
- ½ tspground turmeric
- ½ tspbishop's weed (ajwain)
- ½ tspfenugreek seeds
Tempering
- 2 tbspghee or melted butter
- 2 tspcumin seeds
- 5dried red Thai or cayenne chiles, stems removed
- 11 leavesfresh curry leaves, 10 to 12, medium to large
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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