Kadhi  is a famous dish of India and Pakistan. Kadhi is basically a thin curry of chickpea flour and yogurt. As a combination kadhi gets tartness from yogurt. Traditionally potato and onion fritters (pakoray) are added to kadhi in order to give it some extra richness and flavor. It taste good with plain roti, naan or rice.

INGREDIENTS

½ cup of vegetable oil

½ inch cube of fresh ginger

4 medium sized fresh cloves of garlic

2 large size green chilies

2 tsp of ground coriander powder

1 tbsp of red chili powder

1/3 tsp of turmeric powder(optional)

1 tsp of salt

4 cups of water

2 tbsp of gram flour

1 cup plain yogurt

PROCEDURE

1. Take a small bowl and add gram flour with ½ cup of water. Mix them well and make the mixture smooth. Make sure you mix it well and set that a side. In a large bowl add yogurt and whisk it very well. And also set that aside.

2. Peel off ginger and garlic and rinse them well. Ground or mince them in a mortar and pestle. Add coriander powder and green chilies. Ground them well. Texture should be roughly like a paste.

3. Now take a heavy bottom pan and on medium heat warm up oil (Don’t heat up your oil too much otherwise you will burn your ginger and garlic paste). Then add your ginger and garlic paste.

4. Cook ginger and garlic until they are fully cooked and all the bits turned golden in color. Keep on stirring. Add salt, red chili powder and turmeric powder. Stir it for 1 to 2 minutes.

5. Add one cup of water, mix it well. Add gram flour and yogurt mix it well. Add the remaining 3 cups of water and mix all really well with constant stirring until it gets a boil. Cover the lid and let it cook on medium heat until it thickens. About 30 to 35 minutes but keep an eye on it.

6. Serve warm either plain or with potato fritters. Enjoy it with naan or rice.

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