Kadhi is a traditional North Indian dish. It is a spicy yogurt based soup which usually contains fried besan pakoras and is eaten with rice or chappatis. Gujarati Kadhi differs from the north Indian variety as it is sweeter, eaten without pakoras and is a slightly thinner consistency. This variety of Kadhi is fat free and the only oil added is when preparing the tadka for the dish. Got this version of Kadhi from a friend (thanks Mayuresh) and tried it last night and it turned out to be quite tasty, even without the excessive use of oil or regular dahi (as opposed to fat free dahi which is used in this recipe). Enjoy :)
2 cups fat free dahi or yogurt or curd
1 cup water
2 tsps cumin seeds
1 tsp rai, mustard seeds
4-5 curry leaves
5-6 cloves of garlic chopped
1" ginger peeled and chopped
1/2 tsp haldi or turmeric powder
1/4 cup cilantro finely chopped
1 tsp oil
Salt to taste
1. Mix dahi and water in a bowl.
2. Add haldi and mix.
3. Add chopped cilantro and salt and mix.
4. Prepare tadka in a small pan, add oil and heat.
5. Add rai, cumin seeds and leave to splutter.
6. Add curry leaves, ginger and garlic and stir.
7. Pour tadka into the dahi and water mixture and mix. Taste and add salt if necessary.
This dish can be eaten with rice and Black eyed peas...recipe for Black eyed peas is next.