Dahi Kadhi (Yogurt Curry)

CafeSpice Namaste, p. 88

NOTE: Since I live on a graduate student stipend, I substituted the ground versions of a lot of these spices to save on cash. It probably didn’t taste exactly like the recipe intended, but it did taste damn good. In the end, I think that’s what matters.

16 oz. Greek-style yogurt

2 tbsp oil

½ tsp mustard seeds

10-15 curry leaves

1 tsp cumin seeds

¼ tsp asafetida

3 tbsp besan (chickpea flour), sifted

½ tsp ground turmeric

2-3 hot green chilies, slit lengthwise and seeded

5 fl oz water

1 tbsp sugar

1 tbsp fresh chopped cilantro

Salt

As always, remember to wash your hands immediately after messing with chilies.

Put the yogurt in a bowl and whisk until smooth, then set aside.

"Whisk," like "umbrella," is one of most entertaining words to say - ever.

Heat the oil in a saucepan until it forms a haze and add the mustard seeds. When they stop crackling, add the curry leaves and the cumin. Stir for a minute, being careful not to let the cumin burn, then add the asafetida. Pull the pan off the heat and slowly add the chickpea flour, stirring all the time. Return to low heat and cook, stirring with a wooden spoon. At first the flour will become hard but eventually it will soften and release the oil. At this stage add the turmeric and green chilies and cook for a minute or two longer.

The Dude's verdict at this point: "It tastes good... and I just burned my hand."

Remove from the heat, let cool for a few minutes, then add the whisked yogurt.

I'm always perplexed and befuddled by the big glob of stuff left in the bottom of a whisk.

Mix until you have a smooth paste. (If you add the yogurt over the heat it is likely to become lumpy.) 

It's a satisfying texture to stir. :)

Stir in the water and return to medium heat. Bring to a boil, then add the sugar and some salt. Taste to check the seasoning: it should be slightly sour but also slightly sweet and savory.

Boil for a few minutes until thickened to the consistency of a thick cream soup. If too thick, dilute to the consistency desired. Add the cilantro and remove from heat. 

Yay for pretty yellow food!

Served over rice with Parsee Fish Friend in Masala. 

My Rating: 4/5 "The flavor reminded me of the inside of a deviled egg, which was fun - it was just a LOT of the inside of a deviled egg in one go."