Spiced Yogurt curry with tempered chilli and garlic
yogurt – greek or naturla
gramflour/ chickpea flour / besan
asafoetida or hing
dried red chillies
Salt to taste
Add the yogurt to a large mixing bowl. Mix the yogurt well by using a whisk. Add the gramflour and mix well, make sure there are no lumps.
Now add in the turmeric and mix well. Pour in water little by little. Set the yogurt gramflour mixture aside.
Heat oil in a deep bottomed pan on medium heat. When the oil is hot, add cumin seeds and roast for a minute.
Now add asafoetida, dried red chilli, chopped ginger and garlic and fry all of these for a minute or so. You may also throw in some curry leaves.
Now top in the yogurt mixture into the tempered spices. Bring everything together and bring the curry to boil.
Season with salt and optionally add some sugar to balance out the flavours.
The kadhi will thicken because of the gramflour. Add water to the kadhi based on how thick or runny you’d like the curry to be.
Serve kadhi with hot rice and papad.