Did you forget about that yoghurt in your fridge and it’s too sour now to eat? Fret not. You might have seen your mother (if you’re an Indian) make kadhi with sour yoghurt. What I’m going to present today is a little different from the age-old kadhi that everyone knows about. This dish is equally old and very very Indian in its roots; it is also easier and faster to make and very tasty.
Skip to the bottom of the post for a quick summary link.
Yoghurt – 2 cups (Fresh can be used, but sour tastes better)
Boiled and sliced potatoes – 2 cups
Sliced onion – 1 medium
Gram flour (Besan) – 1 tablespoon
Oil – For chhaunk (Seasoning)
Mustard Seeds – For chhaunk (Seasoning)
Whole Red chillies – 2-3 For chhaunk (Seasoning)Turmeric powder – As needed
Chilli powder – To taste
Salt – To taste
The measure serves 2.
1. Getting started – Take about a teaspoon of oil in a pan and heat it. Add mustard seeds to the oil when it is hot, but before it starts to smoke.
Meanwhile boil and slice your potatoes, that should take about 15-20 minutes.
2.The onions – When the mustard seeds begin to crackle, add sliced onions to the pan followed by red chillis, and heat till the onions are a little brown (it’s known as caramelisation of onions).
3. Prep the yoghurt base – Your potatoes should be boiled by now. Slice them up. Meanwhile, pass your yoghurt through a sieve to remove all lumps and mix it with the besan. The besan should also be passed through the sieve or else it make lumps in the yoghurt. Besan is to give consistency to the yoghurt and to ensure that it doesn’t curdle when heated.
Add water to the mixture to give it a running consistency. Do not add too much besan or the gravy will be very thick, which is not what we want.
Tip: Passing the yoghurt through a sieve works much better than using a blender. This gives it a very smooth and creamy consistency.
4. Let’s add some colour! – Add turmeric powder to the yoghurt-besan solution. This colour shows up better than adding turmeric to the onions.
5. Are the onions done? – By now, your onions should be brown or caramelised. Add turmeric and chilli powder followed by potato slices to the pan and mix well. You can also break your boiled potatoes into bite-sized lumps for a more rustic feel.
6. Mix and cook! – Add the yoghurt-besan mixture to the pan, followed by salt to taste. Mix well and cook on medium-low flame until the contents of the pan come to a boil.
7. And it’s done! – As the curry comes to a boil, its colour will change from a very light beige to a deep rich yellow. This is the indication that the yoghurt and besan are now cooked. Take it off the flame.
8. Serve it hot! – Enjoy the tangy, spicy and low cal yoghurt curry to your heart’s content. You can serve it to guests at short notice, to be enjoyed with rice or rotis as well!
- You can increase the amount of chilli powder and salt to enhance the tangy taste of the curry.
- Do NOT use ghee in this dish, according to Ayurveda the mixing of ghee and yoghurt is toxic to the body.
- Add Asafoetida (Heeng) to the chhaunk for better flavour and better digestion.
Head over to my Rocketium profile at http://rocketium.com/@ankita-priyadarshini to see all my recipes in abridged slideshow format. The Rocketium link for a step-by-step version of this recipe is here:
Time taken to prepare the yoghurt – 10 minutes
Time taken for chhaunk and caramelisation of onions – 10 minutes
Time taken for boiling the potatoes – 15 minutes (In parallel with the yoghurt preparation and onion caramelisation)
Time taken to cook the gravy – 10 minutes
In 30 minutes, you have a very tasty and low cal dish on your hands! This dish is known as Aloo-Kadhi in UP and Bihar, and is also cooked in Rajasthan. A variation of this dish is made in South India, with green vegetables instead of potatoes and some coconut paste incorporated in the gravy. But, that is for another day.
This dish is as rustic and as authentically Indian as it is possible to be. So go ahead, make this at home and let me know how it went! 🙂
I love to hear from you and eagerly await your feedback. Until we meet again, Namaste!