Dahi ki Kadhi(Yoghurt curry)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 132.9
  • Total Fat: 7.4 g
  • Cholesterol: 20.8 mg
  • Sodium: 101.6 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.5 g

View full nutritional breakdown of Dahi ki Kadhi(Yoghurt curry) calories by ingredient


Introduction

This thick Yoghurt Curry is very popular all over India but each State prepares it differently.I am giving the North Indian style of making this.This is the recipe used by one of our cooks named Sohan Singh and one of my personal favourites.This should be eaten with piping hot plain Steamed Rice specially in the heavy Monsoon days.Heaven!!! This thick Yoghurt Curry is very popular all over India but each State prepares it differently.I am giving the North Indian style of making this.This is the recipe used by one of our cooks named Sohan Singh and one of my personal favourites.This should be eaten with piping hot plain Steamed Rice specially in the heavy Monsoon days.Heaven!!!
Number of Servings: 4

Ingredients

    400gms.Fresh Curds(plain Yoghurt)
    0.25cup Chick Pea Flour(Besan) or Mung dal Flour
    3tsps.Coriander-Cumin Powder
    2tsps.Garam Masala Powder(any Brand)
    2tsps.Red Chilli Powder
    1.5tsps.Turmeric Powder
    1tsp.Cane Sugar
    Salt to taste
    2-3 cups Water
    1 small bunch fresh Coriander(Cilantro)Leaves SEASONING
    1tsp.Fenugreek(Methi Daana/Sabut Methi)Seeds
    1.5tsps.Cumin Seeds
    1.5tsps.Asafoetida(Hing)Powder
    2" fresh Ginger Root
    10 Sweet Curry Leaves
    5-10whole Dry Red Chillies
    1.5tbsp.Clarified Butter(Ghee)

Directions

Wash and chop the Coriander Leaves for Garnishing . Remove stalks from the Dry Red Chillies.Finely mince Ginger Root.
Blend together the Water, Yoghurt,Chick Pea or Mung Flour,Salt to taste,Sugar,Coriander-Cumin ,Garam Masala and Red Chilli Powders to a smooth lump free Mix.
METHOD
Heat Ghee in a wok and sprinkle in the finely minced Ginger Root,Fenugreek Seeds,Cumin Seeds, whole Dry Red Chillies,Sweet Curry Leaves and the Turmeric and Asafoetida Powders.
When these sputter gently pour in the blended Yoghurt Mix.Stir constantly till the Mix boils or this Curry will curdle.
Lower flame and simmer for 5-7 minutes stirring occasionally.Garnish with chopped Coriander Leaves and serve hot with hot steamed Rice.

Number of Servings: 4

Recipe submitted by SparkPeople user KOMAL53.