Kadhi (Yogurt-Based Sauce)

By Craig Claiborne

Published August 20, 1985

Total Time
40 minutes, plus overnight stand
Rating
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Featured in: EXOTIC VEGETARIAN DISCOVERY: THE CUISINE OF AN INDIAN STATE

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Ingredients

Yield:6 to 8 servings

  • 2 cups yogurt (or sour cream, if preferred)

  • ½ cup chickpea flour

  • 7 cups water

  • 4 small, fresh hot green chilies, each about 2 inches long

  • 1 1-inch cube of peeled fresh ginger

  • 1 small red ripe tomato, about ¼ pound

  • 1 tablespoon salt, if desired

  • 4 teaspoons sugar

  • 18 curry leaves, rinsed and patted dry, preferably fresh (or use double the amount dried)

  • 2 tablespoons unsalted butter

  • 12 whole cloves

  • 1 1-inch stick cinnamon broken into small pieces

  • ¼ teaspoon dried cumin seeds

  • 1 teaspoon dried black mustard seeds

  • 4 small dried hot red peppers

  • ¼ teaspoon asafetida

  • Juice of half a lime

  • ½ cup coarsely chopped fresh coriander leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

14 grams carbs; 16 milligrams cholesterol; 120 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 833 milligrams sodium; 5 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Leave yogurt or sour cream outside refrigerator overnight so it will sour more.

  2. Step 2

    Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.

  3. Step 3

    Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.

  4. Step 4

    Cut (do not grind) ginger cube into very small pieces. Add this.

  5. Step 5

    Cut away and discard tomato core. Cut tomato into ¼-inch cubes. There should be about ½ cup. Add this.

  6. Step 6

    Add salt, sugar and curry leaves.

  7. Step 7

    Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about ¼ cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.

  8. Step 8

    Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).

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Comments

bhavs62

Authentic Gujarati Khadhi does not contain tomatoes nor lime. The tumeric is literally a an eighth of a teaspoon. Khadhi is a good food have with freshly cooked Basmati rice.

bhavs62

Authentic Gujarati Khadhi does not contain tomatoes nor lime. The tumeric is literally a an eighth of a teaspoon. Khadhi is a good food have with freshly cooked Basmati rice.

AK

From the curry leaves and mustard seeds, as well as extra acid, this clearly is a Hyderabadi kadhi.

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