Kadhi (Yogurt-Based Sauce) Recipe

Name: Kadhi (Yogurt-Based Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yogurt (or sour cream, if preferred); 1/2 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 1/4 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; 1/4 teaspoon dried cumin seeds; 1 teaspoon dried black mustard seeds; 4 small dried hot red peppers; 1/4 teaspoon asafetida; Juice of half a lime; 1/2 cup coarsely chopped fresh coriander leaves

Servings: persons

2 cups yogurt (or sour cream, if preferred)
1/2 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 1/4 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
1/4 teaspoon dried cumin seeds
1 teaspoon dried black mustard seeds
4 small dried hot red peppers
1/4 teaspoon asafetida
Juice of half a lime
1/2 cup coarsely chopped fresh coriander leaves

1
Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
2
Put flour in bowl and add yogurt or sour cream.
3
Stir while adding 5 cups of water.
4
Cut chilies in half lengthwise.
5
Cut each length in half crosswise and add to mixture of yogurt or sour cream.
6
Cut (do not grind) ginger cube into very small pieces.
7
Add this.
8
Cut away and discard tomato core.
9
Cut tomato into 1/4-inch cubes.
10
There should be about 1/2 cup.
11
Add this.
12
Add salt, sugar and curry leaves.
13
Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida.
14
Cook briefly, stirring, and add about 1/4 cup of sour cream or yogurt mixture.
15
Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
16
Add remaining 2 cups water to saucepan in which spices cooked.
17
Stir this around and add it to kettle.
18
Bring to boil, stirring.
19
Add lime juice.
20
Cook, stirring, about 15 minutes.
21
Stir in coriander leaves.
22
Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups yogurt (or sour cream, if preferred), 1/2 cup chickpea flour, 7 cups water, 4 small, fresh hot green chilies, each about 2 inches long, and more.

Yes, Kadhi (Yogurt-Based Sauce) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kadhi (Yogurt-Based Sauce)

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