How To Make Dahi ni Kadhi Yoghurt Curry by Cyrus Todiwala

This is a basic, simple Kadhi how my mother made it, though different regions of India have they own ways of making it.

It is perfect plain, but myriad items can be added and simmered in the curry at the end to give it more complexity: fried, thinly sliced okra (ladies’ fingers) or aubergine (eggplant) pieces; small onion or cauliflower fritters; thickly sliced raw banana or fried plantain.

You can even drink it hot with your food.

Excerpt from Mr Todiwala’s Bombay by Cyrus Todiwala (Hardie Grant, £24), Photography by Helen Cathcart


Ingredients for Dahi ni Kadhi Yoghurt Curry


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.
© Speciality Cooking Supplies Limited 2024



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