Kadhi

I make kadhi twice a month. As I make homemade butter and ghee I get buttermilk out of it and same day or next day I make kadhi. You can also make kadhi from curd. To make buttermilk out of curd add 2 glass of water to 1/2 ltr curd and churn it for a minute. I learnt this kadhi recipe from my dearest father.

Preparation time -  30 minutes

Serves - 4

Procedure -

1. 1 ltr buttermilk
2. 1 Tb spoon gram flour (besan)
3. 1 Tb spoon sugar
4. 3 Tb spoon oil
5. 1 tea spoon mustard seeds
6. 1 tea spoon cumin seeds
7. 6 to 7 pods garlic or 1 tea spoon aesafotida powder or 1 and 1/2 tea spoon ginger paste.
8. 3 to 4 red chillies
9. 1 string curry leaves
10. Salt

Procedure -

1. In a bowl add gram flour and water. Mix until the lumps are dissolved. You will get a paste like consistency. Add this mixture in buttermilk stir and keep aside.

2. In a kadhai add oil. Once the oil is hot add mustard seeds. Let the mustard seeds crackle then add cumin seeds, curry leaves and red chillies. Fry it for a minute, stirring continuously.

3. Now add crushed garlic and stir for another minute.

4. Pour the buttermilk and gram flour mixture in the kadhai and stir. Add sugar and bring it to boil.

5. Boil for 10 minutes on medium flame or till the oil starts separating. Do not add salt until you switch off the flame. If you do so your kadhi might curdle.

6. Switch off the flame and add salt. Stir and serve hot with steamed rice or chapati.