I’ve had Kahdi since I was a little kid. My mom and grandma would make this dish at least once a week. When I’ve tried to make it in the past, I would always feel as something was missing until now. The key to making kahdi is patience. You have to stir this dish from start to finish or it will curdle.
Recipe
Kahdi
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Loading...Kadhi is a dish that is very popular in Pakistan and India. It consists of a thick gravy thickened with gram flour, spices and dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti (flatbread).
Ingredients
- 2 tbsp of vegetable oil
- 1 cup of whole milk plain yogurt (I used greek)
- 1/4 cup of chick pea flour
- 1 tsp of turmeric powder
- 2 tsp of salt
- 2-3 cloves
- 3 black peppercorns
- 1 tsp of cumin seeds
- 2 tsp of mustard seeds
- 2-3 small curry leaves
- 2 tbsp of fine grated coconut
- 2 cups of water
- lime or lemon juice and cilantro for garnish
Instructions
In a mixing bowl combine the yogurt, turmeric, and chickpea powder and set aside.
Then in a medium sized pot, heat about 2 tbsp of vegetable oil and add your cumin and mustard seeds, peppercorns, cloves and curry leaves and stir and toast.
When the mustard seeds start to pop, you can add your yogurt mixture along with 2 cups of water, and your coconut and mix.
At this point you want to put your heat on low to medium and stir until your kahdi starts to thicken.
Once its come to a boil, you can turn off the heat, add lime or lemon juice, and garnish with cilantro.
Serve with rotis or with fresh white rice.
I’ve topped mine with @traderjoes chili onion crunch and its just the perfect touch! Enjoy!
Notes
This was the trick I learned from @bonappetitmag and to never stop stirring once it’s on the heat.
