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Dahi Ki Kadhi

I made Dahi Ki Kadhi (spicy dish whose thick gravy is based on chickpea flour) today using the recipe that my mother uses. And, yes, my attempt was rather successful considering that it did quite taste similar to what she prepares. I only wish I could have invited all of you over for a meal, and since that were not to be possible, I did take a photograph of the finished kadhi above for those who could not make it. Most unfortunately, I did not have sufficient time to make vegetable fritters, (commonly called as pakoras) with the kadhi. Vegetable fritters taste delicious as a dry accompaniment, or when dunked into the kadhi which helps them absorb the flavour of the gravy. 


Wet Masala

Dahi (Curds also known as Yoghurt) – 500 Grams (½ Litre)
Chana Atta (Also known as Besan or Gram Flour or Chickpea) – 2 Table Spoons
Garlic (Crushed or Coarsely Ground) – 1 Full Tea Spoon
Coconut Milk – 100 Millilitres

Dry Masala

Dhania (Coriander) Powder – 1 Table Spoon
Chilli Powder – As Per Taste
Haldi (Turmeric) Powder – ¼ (Quarter) Tea Spoon
Roasted Jeera Powder – ½ Tea Spoon
Jeera Methi (Fenugreek) Powder – ½ Tea Spoon 
Curry Leaves – 2 Sprigs
Green Chilli – 2 Full (Or As Per Taste)
Coriander Leaves – As Per Taste
Oil – 2 Table Spoon
Rai Dana (Mustard) – ½ Tea Spoon
Jeera – ½ Tea Spoon
Salt – As Per Taste


- Heat oil in a pan
- Add mustard, jeera and sauté until it spurts
- Add curry leaves/chilli/garlic and stir-fry till it changes colour
- Add the dry powders, dhania/chilli/haldi/roasted jeera powder/jeera methi powder/chana atta and fry-up until it turns brown and the roasted aroma starts to waft in the air
- Add curds (beaten lightly in a hand blender) to the mixture along with coconut milk
- Add salt to taste
- Allow it to cook until the chana atta is well cooked
- Sprinkle coriander and let it simmer on low flame for a while and turn out the flame

Serve with slightly soft, steamed rice.