Vegetable Kadhi - Yoghurt and Gram Flour Sauce with Vegetables

Deceptively simple and extremely comforting. Kadhi with Rice is soul food for many Indians. There are a number of ways to make this staple spicy yoghurt and gram flour sauce.

This blog will feature a number of kadhi recipes and I will start with my own special vegetable curry, which is an example of simplifying Indian food and adapting it to conveniently available American ingredients. It completely works and you could make a simple Indian meal in 20 minutues. Just cook your rice on one burner and stir the kadhi on the other. The recipe is very light, very healthy , and cooks fast.

Vegetable Kadhi

Ingredients

2 Tbspn of gram flour ( besan)
2 cups of plain yoghurt
2 cups of water
1 thai chilli
1/2 tspn turmeric
2 Tbspn salt
1 clove of garlic
1/2 inch piece of ginger
1 Tbspn ghee
1 tspn cumin seeds (zeera)
1/2 tspn fenugreek seeds (methi)
1/2 tspn mustard seeds (rai)
1 Tspn of dried fenugreek leaves (kasoori methi)
1/2 lb of frozen petite vegetables ( corn , peas, carrot, beans)
1/2 cup of frozen edmame

Instructions

1. Beat the yoghurt with the besan, turmeic, and salt. Add the thai chilli to the yoghurt misture after dicing it to tiny pieces
2. To the saucepan add the mixture with water and adjust the flame to medium. Add the crushed garlic and ginger. Stir the mixture once in a while.
3. Cook for 10 minutes and add the vegetables and the edmame. Cook for another 10 minutes. Turn off the flame.
4. In a small sauce pan heat the ghee and add the zeera, methi, and rai. When they splutter add the ghee and spices to the kadhi.
5. Crush the kasoori methi and stir in the kadhi.

Serve with rice.