Kadhi - or a buttermilk curry - comes in different forms, depending on which part of India it is from. This one is from Rajasthan and is a light, tangy dish spiced with cumin, mustard, turmeric and some chilli. It’s very quick to make - it comes together in about 10 minutes and is delicious with both rice and rotis. It has a beautiful, creamy texture and is wonderfully warming in cooler weather.
1 cup yogurt
2 cups water
2 tablespoons chickpea flour (besan)
1/2 teaspoon turmeric powder
1 small onion, finely sliced and then halved crosswise into 1-inch lengths
1 teaspoon ghee or sunflower oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 - 2 dried red chillies
1/2 cm piece of ginger, peeled and lightly smashed
Salt to taste
Coriander to garnish
In a bowl, mix together the yogurt, water, turmeric, chickpea flour and salt. Whisk together so that there are no lumps and set aside.
Heat the oil or ghee in a wok or medium heavy pot on medium heat. Once warm, add the cumin, chilli and mustard seeds and wait till the mustard seeds start popping. Add the onions and the ginger and stir. Fry for about 2 to 3 minutes until the onions soften, lower the heat and then stir in the yogurt mixture. Cook for about 5 minutes, stirring gently, but do not allow it to come to a boil. The curry will slowly thicken as the chickpea flour starts cooking. Taste for salt and adjust if necessary.
Transfer into a serving bowl, top with some fresh coriander and serve hot.
Serves 2 - 3
Prep time: 5 minutes Cooking time: 5 - 6 minutes