Butter Milk Gravy (Kadhi)

Recipe By:
Lesley
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Total Time 60 min Ico-add
  • Yield 6 Servings
  • Level Medium

This is real Southern(Indian) comfort food made of buttermilk.
 

Ingredients

  • 2 cups sour curd
  • 1 sprig curry leaves
  • 1 cup gram flour
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 2-3 dried red chillies
  • 1 teaspoon cummin seeds(jeera)
  • 1/4 teaspoon fenugreek seeds
  • 1/4 - 1/2 teaspoon asafoetida(hing) powder or, instead of these
  • 3 ingredients, 1 teaspoon panch-poran (mixture of five spices)
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Sieve the gram flour into a large mixing bowl. Gradually add the curd, beating and stirring all the time till you have a smooth paste.
  2. 2. Slowly stir in 6 cups water, beating continuously till you have a thin batter without lumps.
  3. 3. Sprinkle in the turmeric and salt, and beat and stir well.
  4. 4. Heat the oil in a large heavy-bottomed pan or kadhai(buttermilk gravy), burning it if using mustard oil.
  5. 5. Add the red chillies, and fry till black and plump. Reduce the heat and add the cumin(jeera) and fenugreek seeds, and as soon as they turn golden and fragrant add the asafetida(hing).
  6. 6. Alternatively add the panch-poran, covering the pan till the spluttering subsides.
  7. 7. Add the curry leaves and immediately pour in the curd-gram flour mixture. Bring to the boil on medium heat stirring constantly.
  8. 8. Lower heat and let it simmer uncovered, stirring occasionally, till it is thick, creamy and reduced to about half its original bulk, 30-40 minutes.
  9. 9. Serve with plain rice.
  10. 10. Variations: The given quantities make a medium-consistency Kadhi(Butter milk gravy). Reduce the quantity of water if you like it thicker, as the Punjabis do, or increase it if you prefer it much thinner, as they make it in Gujarat and south India.
  11. 11. Slice one medium onion and add to the chaunk before the curry leaves, stir-frying over high heat till golden.
  12. 12. Cut the flesh of one unripe mango into medium dice and add to the chaunk instead of the curry leaves. Cover the pan and cook on low heat till the mango is soft, then add the curd-gram flour mixture and proceed as above. Add 1-2 teaspoons sugar if it seems too sour.
  13. 13. Incorporate some spinach, say 300-500 grams, cleaned, washed and chopped fine as described on p. 109. Add it to the chaunk before the curd-gram flour mixture goes in. Lower the heat, cover and cook till the spinach has wilted and lost its bulk, then add the curd-gram flour mixture and proceed as above.
  14. 14. Add 1 teaspoon ginger powder and the liquidised pulp of 3-4 ripe mangoes to the curd-gram-flour mixture for a gourmet Kadhi(buttermilk gravy).