Mirchi Khatti-Meethi Kadhi
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Mirchi Khatti-Meethi Kadhi

This is a Gujarati kadhi with some variations :)
Long chilies in a sweet and sour yogurt-gram-flour based curry/soup. Best relished with boiled rice, phulkas, parathas, (Indian Breads) etc.

Anagha Gunjal Reddy

Ingredients

2-serving
  1. 1 cup Yoghurt Sour
  2. 2 tablespoons Gram Flour (Besan)
  3. 1 tablespoon Ginger-Garlic Green Chili - Paste
  4. 2 teaspoons Cumin Seeds
  5. 1 teaspoon Salt
  6. 1 1/2 teaspoons Sugar
  7. 1/2 teaspoon Turmeric
  8. 1/2 cup Water
  9. 4 nos Chilis Long (cut into rounds)
  10. 1 Onion (finely chopped)
  11. 1 tablespoon Butter Clarified (Ghee)
  12. pinch Asafoetida (Hing) a
  13. 8 Curry Leaves leaves
  14. handful Coriander Leaves
  15. 1 teaspoon Mustard seeds
  16. 4 Nos Chilies Dried Red

Method

15 mins
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    In a bowl mix yogurt, gram flour, ginger-garlic-chili paste, salt, sugar, 1 teaspoon of cumin seeds, turmeric and water. Use a whisk to mix to avoid any lumps. At medium flame bring this mixture to a boil stirring occasionally. You will see that the yogurt mixture has become thick.

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    While the mixture is coming to a boil heat clarified butter in a wok. Add cumin and mustard. Let them splutter. Add asafoetida, dried red chilies, curry leaves, onions and fry for less than a minute. Add the long chilies. Saute them for 3 minutes. Add the hot yogurt mixture and heat it for less than a minute. Kadhi is ready.

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    Sprinkle the kadhi with coriander and clarified butter. Serve it hot with rice or rotis.

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