Thursday, April 2, 2009

Dahi Ni Kadhi

Probably, every community in India has its own version of kadhi - a buttermilk soup. Today I am sharing the kadhi made Parsi way.

Dahi Ni Kadhi
Parsi Buttermilk Soup
Whisk & Set aside
1 cup plain yogurt (I used fat free organic)
1 1/2 cup water
salt to taste
1 tsp sugar
2 tbsp besan/chickpea flour
Tempering 1
2 tsp oil
1 small onion, thinly sliced
3-4 cloves garlic, minced
1/4 tsp sugar

Tempering 2
1 sprig curry leaves
1/2 tsp cumin seeds
1 green chili, minced
1 red chili, halved

1 tbsp cilantro/coriander leaves, chopped
A generous pinch of freshly ground black pepper

Note -
1. Heat oil in a nonstick saucepan. Add sugar. As the sugar caramelizes, add onion and garlic. Saute on medium flame, till the onion becomes deep brown but not burnt. Drain the onion mixture and set aside.

2. In the same oil, add tempering2.

3. As the cumin seeds splutter, add yogurt mixture. Bring to boil on a low flame while stirring with a ladle or spoon.

4. As the curry comes to a gentle boil, add onion mixture, cilantro and black pepper powder.

5. Simmer for a few minutes. Serve with plain rice or Parsi brown rice or Khicheree.

Note -

1. Because of the caramelized onions and no turmeric powder, this kadhi has a color of the evaporated milk.

2. If you do not like thinly sliced onions due to its length , you can chop them.

3. Serve this kadhi with Parsi Khicheree.


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