Is there always a story or rambling or any memory associated with a recipe? It is not always the same…as of this recipe today….I am having a huge writers block….I don’t know where to start and what to start that which goes with the recipe…I scratched my head to think, is there any thing fond associated with this recipe, so that I can share or anything funny or anything crazy….but nothing was hitting my mind…..this is because it is just an regular recipe…..simple ingredients readily always available in pantry and nothing fancy required in making…..There are so recipes which are comforting and made on regular basis, but we never pay attention to them….This is one such recipe….
My mom use to make this simple Kadhi which can be translated as ‘Tempered Yogurt Soup’ mostly during summers. She makes a plain kadhi with no fritters (pakodae) and moreover she makes use of homemade curd, which gives nice taste to the recipe. Just plain rice, kadhi and papad and you are set to experience a gratifying meal that cools your senses apart from pampering the taste buds. I call this recipe as simplicity at its best…..Try out and I bet you will fall in love with this simple kadhi…..
- 1 cup thick Yogurt
- 3 cups Water
- 1 Green chili, slit length-wise
- 1 Onion, sliced
- 1 tbsp. Red Chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. Mustard seeds
- 1 tbsp. Cumin/Jeera
- 2-3 dry Red chilies
- 10 fresh Curry leaves
- a pinch of Asafoetida/Hing
- 2-3 tbsp. fresh minced Coriander leaves
- In a bowl, whisk yogurt with red chili powder, turmeric powder and salt. Now add water and whisk again.
(Whisking helps in avoiding lumps). Set aside.
- Add oil to a heavy bottom cooking vessel and to this add one by one ingredient listed under tempering. When curry leaves start to change color add asafoetida. Now add sliced onions and fry till they turn light brown.
- Add green chili and fry for 1-2 minutes. Lower the flame and add a tbsp. of water *. Now add whisked yogurt-spice mixture. Keep stirring until the mixture starts to boil. Adjust salt. Turn off the flame and serve hot garnished with fresh minced coriander leaves.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- Adding 1 tbsp. water at the end of tempering cools the tempering and when yogurt-spice mix is added, it won’t cuddle.
- Whisk yogurt gives you thick and creamy mixture.
- You can even add 2-3 tbsp. of chickpea flour (Besan) by mixing the chickpea flour with 5-6 tbsp. of water and making a smooth paste. Add this in the first step under preparation. You get more creamy and yum kadhi.
- Sometimes, I add finely chopped tomatoes while frying out onion slices; this gives entire new color and flavour to the recipe.