KADHI (YOGURT-BASED SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
- Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.
- Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.
- Cut (do not grind) ginger cube into very small pieces. Add this.
- Cut away and discard tomato core. Cut tomato into 1/4-inch cubes. There should be about 1/2 cup. Add this.
- Add salt, sugar and curry leaves.
- Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about 1/4 cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
- Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 897 milligrams, Sugar 10 grams, TransFat 0 grams
KADI SAUCE
This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour.
Provided by Vikram Sunderam
Yield Makes 2 1/2 cups
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the yogurt, gram flour, water, turmeric, ginger, and green chile. Cook over medium heat, stirring constantly, until the mixture comes to a boil, 10 to 12 minutes. (Once the sauce comes to a boil, it is stabilized and the yogurt is no longer in danger of breaking.) Continue to cook, stirring occasionally, until the sauce thickens and coats the back of the spoon, about 15 minutes. Remove from the heat.
- In a small skillet, heat the oil over medium heat until it shimmers. Add the mustard seeds and let them crackle. Stir in the Kashmiri chilies, curry leaves, and asafetida. Scrape all of the pan's contents into the yogurt sauce. Stir in the sugar and salt. If not using immediately, let cool. Store in an airtight container in the refrigerator for up to 2 days.
GUJARATI KADHI
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
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