Kadhi is a soup like, yogourt based curry. It is often served with Khichdi although some people prefer to drink it on its own. It is another great vegetarian option (as long as you are okay with milk products). When I have a bad cold, I like to make my kadhi extra spicy and drink it to clear my sinuses. I also think the turmeric in it helps since turmeric is supposed to have strong anti-inflammatory properties.
There are a few spices involved with this dish. To start off, you need to sauté some turmeric, cumin (seed and ground), cloves, curry leaves, and mustard seeds in some oil.
You can get all of these spices from the grocery store, but curry leaves may be harder to find. If you go to a local Indian grocery store you will definitely find them there. I have a bag full of curry leaves that my mom gave a couple of years ago and just keep them in the freezer. As far as I can tell they are still in great shape!
Once the flavours have melded together, I add some ginger, garlic, and a hot pepper for some added zing!
Another important ingredient is chickpea flour. You can get this flour in the ethnic section of the grocery store. Chickpea flour is really important for kadhi because it is used to thicken the curry (kind of like corn starch). I add some water to the yogourt and the chickpea flour and then blend it all together. You could also just whisk it together if you don’t feel like taking out the blender.
Once you pour the yogourt mixture into the pot, stir frequently while you slowly bring the kadhi to a boil. Otherwise, the kadhi will curdle and you don’t want that! The texture is supposed to be creamy and smooth.
I hope you enjoy this recipe and I would love to hear from you in the comments below.