Tap a timecode to jump to roughly that moment in the video.
1
Strain sour yogurt through a fine sieve and combine with chickpea flour, sifting well to remove any lumps.
2
Add turmeric powder, coriander powder, red chilli powder, cumin powder, and salt to the yogurt-flour mixture. Stir well until evenly combined.
3
Stir in water and mix thoroughly until the batter reaches a smooth, consistent texture.
4
Roughly crush ginger and green chillies together in a mortar until coarsely broken.
5
Heat groundnut oil in a pot. Once hot, add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, curry leaves, and cinnamon stick to create a full tempering.
6
Pour the yogurt-flour mixture into the pot and stir everything together thoroughly.
7
Bring the kadhi to a boil. Once it starts boiling, add two sprigs of fresh curry leaves.
8
Reduce heat to medium and simmer for at least 15–20 minutes, allowing the kadhi to cook through and the flavors to fully develop.
9
Heat ghee and briefly fry dried red chillies and Kashmiri red chillies, then pour this infused ghee over the cooked kadhi as a final tempering.
10
Garnish with fresh coriander and mix gently before serving.
PrimedTableBETA
