Dahi ni kadhi

Dahi ni kadhi

Yoghurt curry

Mr Todiwala's Bombay
Helen Cathcart

This is a basic, simple kadhi how my mother made it, though different regions of India have they own ways of making it. It is perfect plain, but myriad items can be added and simmered in the curry at the end to give it more complexity: fried, thinly sliced okra or aubergine pieces; small onion or cauliflower fritters; thickly sliced raw banana or fried plantain. You can even drink it hot with your food.


Quantity Ingredient
500ml greek-style plain yoghurt
2 tablespoons sunflower or rapeseed oil
1/2 teaspoon black mustard seeds
10-15 curry leaves, preferably fresh
1 teaspoon cumin seeds
1/4 teaspoon ground asafoetida
3 tablespoons chickpea flour, sifted
1/2 teaspoon ground turmeric
2-3 green chillies, split lengthways and seeded
1 tablespoon caster sugar
salt, to taste
150ml water
1 tablespoon coriander leaves, chopped

To serve

Quantity Ingredient
Baafaela chawal
or Laapsi khichdi a' la Pervin


  1. Beat the yoghurt in a bowl with a whisk and set aside.
  2. Heat the oil in a heavy-based pan until it forms a haze. Add the mustard seeds and, when they stop crackling, add the curry leaves and the cumin. Stir over a medium heat for a minute without allowing the cumin to burn. Add the asafoetida. Remove from the heat and slowly mix in the chickpea flour, stirring all the time to avoid any lumps forming.
  3. When well mixed return to a low heat and cook the flour, stirring with a wooden spoon, until it releases the oil and becomes soft (in the beginning the flour will absorb all the oil and become firm and hard, but with slow cooking and stirring, it will gradually soften and then release the oil).
  4. When soft, add the turmeric and the green chillies and cook, stirring, for a minute or two. Remove from the heat, allow to cool for a few minutes, then add the whisked yoghurt and mix thoroughly to a smooth paste. Blend in the water and return to the heat. Bring to the boil over a medium heat. Add the sugar and salt to taste. It should be a bit sour but also a bit sweet and savoury.
  5. Boil, stirring continuously, for a few minutes until thickened to the consistency of a cream soup. Add the coriander and serve with plain rice or khichdi.
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