Kadhi

A Light and refreshing curry option is the kadhi.There is the Gujarati kadhi, light,slightly sweet and tangy, the Sindhi kadhi with vegetables, The Maharshtrian/ Konkani kadhi , without turmeric, the punjabi kadhi with onions and more chick pea flour, the UP kadhi with more powdered spices.

Here is the basic recipe for kadhi

1 bowl of thick yoghurt, 2 tbsp besan (chick pea flour), 4-5 curry leaves, 1 tsp grated ginger, 4 small red chillies, 1/4 tsp each mustard seeds, methi ( fenugreek) seeds, cumin and turmeric, 4 cloves, 1 inch piece of cinnamon, a pinch of Asafoetida, Salt to taste, 2 tbsp ghee.

Whisk together the yoghurt, ginger, chick pea flour, salt and turmeric. Heat the ghee in a heavy bottomed pan. Add in methi seeds , mustard, cumin, asafoetida, cloves, cinnamon, curry leaves and red chillies. Lower the flame and slowly pour in the youghurt mixture, carefully and slowly stirring till the mixture is evenly hot. Let the mixture cook till it thickens and slowly comes to a boil.Serve garnished with corainder leaves (optional), along with steamed rice.