Kadhi is a popular North-Indian food. It is a mild spicy sour sauce with yogurt and chick pea flour base. The texture of the base sauce and on what goes inside the base sauce depends on the regional recipe. Like Punjabi Kadhi is a thick base sauce with fritters. Gujrati Kadhi is thin base sauce with little sugar making it sweet and sour recipe. Sindhi Kadhi has base sauce and variety of vegetables. In a nutshell, with a great base sauce, pretty much everything that goes inside is added on flavor. Kadhi is usually served piping hot with rice or naan. The base in itself is very healthy as the only main ingredients are - chick pea flour, yogurt and water.
In my home, everyone loves Kadhi. Though I have grown up eating more of Punjabi Kadhi, my fav is Gujrati kadhi or other variations I make by putting different vegetable combinations. I enjoy it as a soup. It is very comforting. One of my fav is Spinach Kadhi. It is quick, easy to make and very healthy.
2 cup fresh chopped spinach or baby spinach
1 medium red onion
1 cup yogurt or greek yogurt
1/4 cup chick pea flour (Besan)
3 cups water
4-6 curry leaves
2 tsp black mustard seeds (rai)
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1tsp ginger paste
1 green chili
1 Tbsp clarified butter (ghee)
pinch of asafoetida
salt to taste
- In a bowl, whisk together yogurt, water and chick pea flour until smooth.
- Heat a sauce pan, add clarified butter (ghee). When it melts add all the spices in the second section above and saute for a min.
- Add chopped onions and cook until translucent.
- Add the the yogurt sauce base and bring to boil in medium high. Keep stirring during this time.
- After a boil, put the pan on medium low and add spinach leaves. Cover and let it simmer until the spinach is cooked.
Serve with a plate of rice or if like me, just pour in a bowl and enjoy as soup.