Dahi kadhi is a delicious slightly thick soup made from curds. Various different regions in India have their own styles of preparing dahi kadhi.
Curd which is set daily in many Indian households forms a part of their staple diet. It is consumed with lunch and dinner and some communities use it to prepare some traditional dishes. One such dish is the dahi kadhi. The use of ghee and specific aromatic spices gives this kadhi a unique flavor.
Here I am presenting a simple and a bit sweet, no fuss kadhi which is actually a Gujarati Kadhi and goes well with plain steamed rice or even pulao due to it’s sweet and subtle taste. One of my favourites!
2 cups Thick fresh sweet buttermilk
1 tbs Besan (gramflour)
1 tsp Sugar
For tempering :
1 tbs Homemade ghee
1/2 tsp Mustard seeds
8-10 Methi seeds (fenugreek seeds)
1/4 tsp Asafoetida…. preferably strong pickle asafoetida like Irani or Hira hing
2 Green chillies……. chopped
1. The first thing to be done to make the dahi kadhi is to beat the besan and buttermilk together to remove lumps if any.
2. In a pan heat the ghee and add the tempering ingredients. When they splutter, switch off the flame and add the beaten buttermilk. Mix well
3. Once again keep the pan on the flame and bring the Kadhi to a boil stirring continuosly. Else the kadhi can split.
4. When it starts boiling, reduce the flame and add mentioned sugar and salt to taste.
5. Boil for about five more minutes stirring occasionally, for the besan to cook and the kadhi to thicken a bit.
7. Do serve some Phodi by the side for a delicious accompaniment when served with some hot steamed rice.
Dahi kadhi tastes delicious even with pulao or just by itself like a soup. The simple tempering and minimum spices makes it deliciously refreshing!