Ingredients
Method
Prep
- Rinse and slit the serrano peppers into 2 halves vertically.
- Rinse and chop the cilantro leaves and set aside.
- In a deep mixing bowl, add in yogurt, water, chickpea flour and using a whisk well until no lumps remain. It needs to be well combined. Further add in ground cumin and serrano peppers. Mix well.
- Using a motor and pestle crush the ginger finely.
Cook
- When you are ready to cook, place a deep wok and deep pot on medium-heat.
- Further add oil or ghee to the pot. When the oil is hot, add in cumin seeds, mustard seeds, and curry leaves.
- Furthermore, when the cumin seeds splutter add in the whisked mixture. Also add in salt, ground turmeric, and crushed ginger to the pot. If adding sugar add it here. I typically don't add it. Keep stirring continually until the kadhi comes to a boil. This step is key to prevent curdling of yogurt.
- Finally lower the flame to low-medium heat and let the kadhi simmer until the required consistency is reached. Some people like it thin while others thick. I typically let it cook for 12 to 15 minutes. Keep stirring intermittently to prevent the kadhi from sticking to the pot.
- Finally turn off the heat- transfer to a serving bowl and garnish with cilantro.
Notes
- Never cook kadhi on high-heat. High-heat tends to curdle the yogurt.
- Also whisk the yogurt well before cooking.
- Keeping stirring continuously when the kadhi is cooking until it comes to a boil.
- Its best to use yogurt at room temperature to prevent curdling.
- Additionally, you can add some sugar (1 tbsp) if you'd like when you add salt.