Kathiyawadi Kadhi

Steps

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1. 1
   Set a strainer over a bowl. Add sour curd and besan to the strainer and sieve them together to remove lumps and ensure a smooth base.
   ▶ ≈1:32
2. 2
   Transfer the sieved mixture to a bowl. Add turmeric powder, coriander powder, red chilli powder, cumin powder, and salt. Whisk well, then gradually add 3 cups of water while stirring to form a smooth kadhi mixture.
   ▶ ≈2:03
3. 3
   Using a mortar and pestle, coarsely crush 10 cloves of garlic and 2 green chillies into a rough paste. Garlic flavour is essential to this curry.
   ▶ ≈3:21
4. 4
   Heat 1-2 tablespoons of groundnut oil in a large kadhai over medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle. Add asafoetida, fenugreek seeds, bay leaves, cinnamon stick, curry leaves, and the crushed garlic-chilli paste. Stir well until fragrant.
   ▶ ≈5:28
5. 5
   Stir the kadhi mixture once more and slowly add it to the pan, stirring continuously to prevent curdling. Mix well.
   ▶ ≈6:18
6. 6
   Bring the kadhi to a gentle boil. Once boiling, reduce heat to medium and add curry leaf sprigs. Simmer uncovered for 5 minutes.
   ▶ ≈6:33
7. 7
   Cover the pan, reduce heat to low, and simmer for 15-20 minutes, stirring occasionally. This step is crucial for developing flavour, achieving proper consistency, and removing any raw taste.
   ▶ ≈6:54
8. 8
   After cooking, remove and discard the bay leaves and curry leaf stems for easier serving. Taste and adjust salt as needed.
   ▶ ≈7:41
9. 9
   Heat 1 tablespoon of ghee in a small pan. Once hot, add 2 dried red chillies and 1/2 teaspoon of Kashmiri red chilli powder. Immediately pour this fragrant tempering over the kadhi.
   ▶ ≈8:23
10. 10
    Finish by garnishing with freshly chopped coriander and stir to combine. Kathiyawadi Kadhi is ready.
    ▶ ≈8:51