DAHI KADI/CURRY (YOGURT CURRY)

DAHI KADHI (YOGURT CURRY)

Dahi kadhi or curry is a yogurt based curry from the land of Panjab. Its easy to make, gentle on the stomach and gluten free. It consists  of a thin curry made with gram flour (besan) and yogurt(curds/dahi). Small onion baajis (pakoras or fritters) are added to it. Now when i was in Pune (India) my healthy eating sister Renu Sakhrani taught me how to make a lighter version. It tastes just as good and has the added goodness of vegetables. What i did was make both the original and the healthy version as you can see from the pic.
INGREDIENTS FOR 2:
125 grams of white yogurt/dahi/curds, without sugar, the sour the curds the better
1.5 tablespoons of gram flour (besan)
1/4 teaspoon of asafoetida (hing)
1 teaspoon of black mustard seeds (rai)
1 teaspoon of cumin seeds
8 curry leaves
1 small red chilli bruised (if you want it spicy)
4 cups of water
salt to taste
1/2 teaspoon of Nitu Didi turmeric powder
1/4 cup of chopped coriander leaves
1 green chilli, chopped , optional
1/2 teaspoon of lemon juice, or to taste if needed
4 flakes of garlic , chopped fine
1 teaspoon of finely chopped fresh ginger
1 tablespoon of oil or olive oil (you can use more if you wish)
FOR THE PAKORIS (ONION BAAJIS)
1/2 cup of gram flour (besan)
1 teaspoon of kasuri methi (dried fenugreek leaves)
1 tablespoon of chopped coriander leaves
2 tablespoons of chopped onion
1/4 teaspoon of ajwain (carom seeds) , optional or you can use oregano
1/4 teaspoon of cumin seeds
1/2 teaspoon of red chilli flakes
salt to taste and sparkling water (soda water) for the batter
oil to deep fry
METHOD:
FOR THE CURRY:
In a blender, i used my magic bullet, i added the yogurt and the gram flour and blended it well. Then i added 1 cup of water and blended it again. Heat the oil in a pot and add the asafoetida and let it sizzle for a few seconds, then add the black mustard seeds and sizzle till they pop. Add the cumin seeds and the red chilli. Now add the garlic and wait till it just about starts to change color and then the ginger.Add the curry leaves.  Be careful not to burn anything ok? If the garlic burns you need to start again…so just be on your guard. Next add the blended yogurt and the turmeric powder and let it come to a boil while stirring all the time. Once it comes to a boil add the rest of the water (3 cups) . Let it come to a boil and then add the vegetables you like. I added some chopped french beans because i love them. You can add vegetables like carrots, peas, turai (courgette/zuchini) etc. Boil the curry for about 10 minutes and taste. Adjust seasoning and also add some lemon juice for added sourness.
FOR THE PAKORIS:
Mix all the ingredients for the pakoris. Heat the oil for deep frying. Add the soda water last to the mixture to make a thick batter. Pour spoonfuls of batter into hot oil and fry till golden brown and crispy. Add this to the curry and serve hot with white rice.
NITU DIDI TIP:
If you are counting calories and the rest of the family isn´t you can make the curry the normal way, steam the veggies and add it to your curry while you can serve the rest of the family the curry with the deep fried pakoris. For Jain recipe, just omit the ginger and garlic. Some people even add a bit of sugar to the curry.  This is so delicious , i just have it as a soup.
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This entry was posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Jain recipes, Low Cost, Magic Bullet, Quick Recipes, Soups-hot and cold and tagged , , , , , , , . Bookmark the permalink.

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