I love the Gujarati version of slightly sweet dahi kadhi very much.
2 cups plain yogurt,
2 cups water,
2 tbsp chickpea flour(besan),
2 tbsp sugar,
1/2 tsp turmeric powder,
1 tbsp minced ginger,
1 green chilly, minced,
For the Tadka(tempering).
2 tbsp oil,
1 tsp mustard seeds,
1 tsp cumin seeds,
1 inch piece of cinnamon,
pinch of hing,
3 dry red chillies,
7-8 kadipatta leaves(curry leaves),
cilantro for garnish.
- Mix yogurt, water, besan, sugar, salt, minced ginger, minced green chilly, and turmeric powder till everything is well mixed and there are no lumps.
- Pour this mixture in a pan and keep the flame on medium heat, keep stirring till there is a rolling boil in the mixture.
- Then reduce heat to low and cook for 15-18 minutes , stirring all the while.
- Heat oil in another pan on medium heat and add mustard seeds, cumin seeds, hing, cloves, cinnamon, curry leaves, dry red chilly.
- When the seeds start to splutter pour it in the yogurt besan mixture, stir well and cook for another 5-8 minutes till the kadhi gets a smooth velvety look.
- Garnish with chopped coriander leaves and serve with rice.
Can make white kadhi by simply omitting the turmeric powder.
Can add any pakoda, vegetables or boondi to the kadhi.
The key step for this kadhi is to pour the yogurt-besan mixture into a pan and then heat the pan and then later add the oil-spices tempering. This way there is no chance for the buttermilk mixture to curdle. And the dahi kadhi gets a velvety smooth taste and look to it.
I have noticed that if you make the tempering first and then add the buttermilk-besan mixture into the hot pan there are chances that it might curdle.