I had my best friend and her family over for dinner last week. I usually make dishes that are commonly known to avoid awkwardness.
So this time too, I made chhole and poori along with simple dal khichdi. I love to pair my humble looking khichdi with a kickass Kadhi. My way of Kadhi includes lot of ginger and sweet-ish-sour taste.
The moment I served Kadhi this way, my friend was smitten. She loved the taste and the creamy texture. And most surprising thing was, she was having it for the first time. WOW!
That day, before leaving she noted down my recipe and made it the next day. She and her husband couldn’t stop raving about it. 😀
So I thought, I could share it with you guys. Because, you know, you guys are my best friends too <3
You can see some of my favorite recipes to pair with Kadhi at the end of the post.
Over the years, I have learned few tips that I would like to share.
- Make sure the curd you are using has sour taste. This just increases the taste 10 times.
- The underlying flavor that should come out is the ginger flavor. So if you feel the ginger flavor is low, feel free to add more ginger. More the merrier, you see.
- If kadhi is kept for a long time, it tends to become thick and paste-y. So add little water and boil again.
- Do not store the kadhi at room temperature for long time. Keep it refrigerated.
- When you add the besan-yogurt mix, keep an eye on the consistency. The gram flour has the tendency to thicken and become lumpy. Add water immediately and keep stirring.
- The kadhi recipe that I am sharing is slightly sweet. Make sure you add little more sugar. This will bring out the perfect balance of sweet and sour kadhi. If you don’t like, feel free to skip the sugar altogether.