Priya's Kadhi

Ingredients

1 cup besan (chickpea) flour

2 cups plain yoghurt or buttermilk

3 cups water

1 tsp chili flakes

1 tbs minced fresh ginger

20 fresh or frozen curry leaves

2 fresh, hot green chiles, minced

1 1/4 cups diced tomatoes (fresh or canned)

2 tsp salt

1/2 tsp turmeric

2 tsp sugar

1 tsp canola oil or ghee

4 tsp cumin seeds

1/8 tsp fenugreek seeds

1 cup fresh or frozen green peas, green (fresh) chickpeas, or other vegetable cut into small pieces

Instructions

Whisk besan and yoghurt. Add chile flakes, salt, turmeric, and water to make a thin mixture. Whisk to remove lumps.

In a large saucepan, heat the oil or ghee over medium heat. When hot, add the cumin seeds and let them sputter. Add the fenugreek seeds, curry leaves, ginger, and green chile. Add tomatoes and peas (or other vegetable used). Add the yoghurt mixture. Bring to a rolling boil and then simmer for 15 - 20 minutes.

Notes

• Indian yoghurt tends to be thin. If the yoghurt you have is very thick, it will be easier to instead use buttermilk.

• Serve the kadhi in small bowls, with a plate of rice.

• This recipe was given to use by Priya Agrawal.

Last update: 12/4/10