| Curd | 350 GMS |
| Turmeric Powder | 1 TSP |
| Red Chilli Powder | 3 TSP |
| Salt | 1 and ½ TSP |
| Besan/Gram Flour | 2 and ½ TBSP |
| Methi Seeds/Fenugreek Seeds | ½ TSP |
| Mustard Seeds/Sarso | 1 TSP |
| Curry leaves/Kari Patta | 8-10 Leaves |
| Water | 8 TBSP |
| Refined Oil | 3 TBSP |
My mother’s Kadhi! Like all Bengalis my mother too was a foodie and was fond of trying different cuisines. Her jolly behavior attracted friends from different cultures. From each of these friends she picked something or the other up- sometimes it was music, sometimes it was art and sometimes it was their food. I still remember her friend Ashwina. She was at least 10 years older than her. But my mother had friends of all age groups. Ashwina aunty was a Gujarati and she taught her how to make Gujarati kadhi. Traditionally Gujaratis add sugar or jaggery in it, but ma tweaked it a bit by adding a little more red chilli powder as she loved spicy food. The second tweak was to use curd instead of buttermilk (In no Bengali household will you see anyone taking the pain of making buttermilk). I guess my love for kadhis without fritters started since then. After a tiresome day all you need is this kadhi. Hardly takes any time to prepare and is delicious. Do give this easy recipe a try!
Preparation:
STEP 1- Beat the curd till you get a silky, smooth texture. Pour water and mix it well. Add besan/gram flour and the maslas- turmeric powder, red chilli powder and salt. Mix everything well.
STEP 2- In a saucepan, pour 3 TBSP of refined oil. The heat should be on high at this point of time. After 15 secs, add the fenugreek seeds, mustard seeds and curry leaves. Reduce the flame to low. Let the seeds crackle.
STEP 3- After another 20 secs pour the curd mixture. Increase the flame to medium. Keep stirring. You’ll see the curd mixture gradually thickening up. If you like your kadhi to be runny add more water.
STEP 4- After 2 mins of continuous stirring your kadhi should be ready. Have it with a plate of steamed rice.