Kadhi or yogurt & gram flour curry is something we don’t find in our usual curry restaurants and this is perhaps because it is assumed by restaurateurs that it is something which wouldn’t sit too well with the European palate and is more an acquired taste.
However, if you have ever had an Indian vegetarian thali, served with a variety of dainty little bowls containing different vegetable dishes, it is very possible that kadhi formed part of this medley. You could say it is a little like being served with a bowl of miso in a Japanese restaurant but usually in India and Pakistan it is eaten with rice or kichdi, which is rice and lentil dish cooked together.
Generally, we would add some gram flour pakoras (click here for recipe) to the kadhi but some people add a few vegetables – you could happily eat this as a very satisfying soup!
2 tablespoons gram flour
2 tablespoons natural unsweetened soya yogurt (I used Sojade which is available at As Nature Intended or Wholefoods)
2 tablespoons oil
1 heaped teaspoon panchporan (a mix of black mustard seed, fenugreek seed, fennel seed, cumin seed, black onion seed, available at Asian stores or online here)
1 level teaspoon turmeric
1 teaspoon curry powder
3 cloves garlic, finely minced
1 inch piece ginger, finely minced
2 tomatoes, chopped
Few curry leaves (optional but worth stocking up – you can buy these dry from Tescos & Asian stores)
2 tablespoons lemon juice
Salt to taste
Some chopped fresh coriander
- Mix the gram flour and yogurt with a little water into a smooth paste. Add about 1 litre of water and set aside
- Heat oil in a deep pan and add panchporan; give it a minute or two until the seeds begin to pop
- Add spices, garlic, ginger. salt and curry leaves and tomatoes cover and cook for 10-15 minutes until tomatoes are soft
- Add the gram flour and yogurt mixture and bring to boil. Be careful as it will boil over very easily.
- As soon as it comes to the boil, lower heat and leave to simmer (do not cover), stirring intermittently, for about 45 minutes or until it is thickish, but not too thick. Consistency depends on how you like it – some people like it very thin and runny, whereas others prefer it thicker
- Add lemon juice and give it a stir, now add the onion pakoras, sprinkle with coriander leaves and serve (see picture above)
Note: Instead of pakoras, you could add some vegetables like carrots, peas, sweet potato, butternut squash or green beans and cook for a further 15 minutes until vegetables are cooked