Curd curry is a delicious accompaniment with rice. It is a perfect base for variations. Tempering of the flour-based yogurt derives the flavours.

Preparation & cooking time: 20 minutes

For Kadhi:
2 cups curds
3 tablespoons Bengal gram flour (approx.)
5 cups water
‘/a teaspoon red chilli powder
1 tablespoon dhana-jeers powder (opt.)
½ teaspoon turmeric powder (opt.) 3 green chillies (slit – deseeded) or 3-4 whole red chillies (boria)
5-6 curry leaves
Salt to taste

For the Tempering:
1 tablespoon oil or ghee
1/2 teaspoon fenugreek seeds (optional) 
1/2  teaspoon mustard seeds
3/4 teaspoon cumin seeds
3-5 cloves
3 cinnamon sticks
Pinch of asafoetida
To Garnish: optional coriander leaves (finely cut)

For Kadhi: Method 
1. In a pan, whisk curds, gram flour and water to a smooth liquid. Add rest of the ingredients.
2. On a low flame, put kadhi to boil.
Stir continuously till it thickens. No lumps should be formed.
3. On a low flame, heat oil in a ladle for tempering. Add the fenugreek and mustard seeds. As they crackle, add the cinnamons, cloves, cumin seeds and asafoetida. Pour over the boiling kadhi.
Stir. Simmer for 10-12 minutes.
Garnish and serve hot.


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