Dahi Kadi

13 Dec

This one came out really really well. Dinesh got the rough recipe from his Mom and we implemented it. So this one is thanks to Aunty 😀

1. Mix curd and water well so the mixture is smooth. There isn’t a fixed amount of water really – it depends on how thin or thick you want it. Stir it really really well so there are no lumps of curd in the mixture, and it pours really smoothly.

2. Fry a little mustard, cumin seeds, curry leaves and turmeric. Add it to the mixture and stir.

3. Heat the mixture on a low flame.

4. Add some besan (gram flour) [Don’t know why], garlic powder, ginger powder, salt and chilly power to this mixture and stir well to mix.

5. Garnish with a few coriander leaves. Serve hot with rice and vegetable.

Update: There’s some tips I learned to make this better from Nishaji’s channel. The tips are:

  • Make sure the curd is at room temperature
  • Make sure you keep stirring it till it boils. Yes. Curd boils too.

Both these prevent it from breaking up.


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