How To Make Dahi ni Kadhi Yoghurt Curry by Cyrus Todiwala

How to make Dahi ni Kadhi Yoghurt Curry

1. Beat the yoghurt in a bowl with a whisk and set aside.
2. Heat the oil in a heavy-based pan until it forms a haze. Add the mustard seeds and, when they stop crackling, add the curry leaves and the cumin.
3. Stir over a medium heat for a minute without allowing the cumin to burn.
4. Add the asafoetida.
5. Remove from the heat and slowly mix in the chickpea flour, stirring all the time to avoid any lumps forming.
6. When well mixed, return to a low heat and cook the flour, stirring with a wooden spoon, until it releases the oil and becomes soft (in the beginning the flour will absorb all the oil and become firm and hard, but with slow cooking and stirring, it will gradually soften and then release the oil).
7. When soft, add the turmeric and the green chillies and cook, stirring, for a minute or two. Remove from the heat, allow to cool for a few minutes, then add the whisked yoghurt and mix thoroughly to form a smooth paste.
8. Blend in the water and return to the heat. Bring to the boil over a medium heat. Add the sugar and salt to taste. It should be a bit sour but also a bit sweet and savoury.
9. Boil, stirring continuously, for a few minutes until thickened to the consistency of a cream soup. Add more water, if desired, to achieve the right consistency.
10. Add the coriander and serve with plain rice or khichdi.