Yogurt Kadhi (No-Cook Variation)

Name: Yogurt Kadhi (No-Cook Variation)
Ingredients: 2 cups Thick Yogurt (Curd) (Originally 'curd made from 0.5 seer milk'. Ensure it is thick and strained of excess water.); 4 tablespoons Ghee (Originally '5 tolas'. Used for frying the tempering.); 1 medium Onion (Originally '5 tolas'. Finely chopped.); 1 teaspoon Ginger (Originally '0.5 tola'. Minced or crushed.); 2 cloves Garlic (Originally '5 val'. Minced or crushed.); 2 whole Green Chilies (Large size, finely chopped.); 1/2 cup Fresh Cilantro (Coriander leaves) (Originally 'leaves of 3 bunches'. Chopped.); 1 teaspoon Cumin seeds (Heaping teaspoon. Coarsely crushed.); 1 teaspoon Black pepper (Ground.); 1 1/2 teaspoons Salt (Or to taste.); 1 teaspoon Turmeric powder

A unique, no-cook variation of the traditional Gujarati Kadhi that functions more like a rich, tempered yogurt side dish. Thick, strained yogurt is infused with a hot, aromatic tempering of ghee, fried onions, ginger, garlic, and spices, creating a creamy and savory accompaniment. Unlike standard Kadhi, this version is never boiled, preserving the fresh tang of the yogurt to contrast perfectly with warm Khichdi or Pulao.

Ingredients

2 cups Thick Yogurt (Curd) (Originally 'curd made from 0.5 seer milk'. Ensure it is thick and strained of excess water.)
4 tablespoons Ghee (Originally '5 tolas'. Used for frying the tempering.)
1 medium Onion (Originally '5 tolas'. Finely chopped.)
1 teaspoon Ginger (Originally '0.5 tola'. Minced or crushed.)
2 cloves Garlic (Originally '5 val'. Minced or crushed.)
2 whole Green Chilies (Large size, finely chopped.)
1/2 cup Fresh Cilantro (Coriander leaves) (Originally 'leaves of 3 bunches'. Chopped.)
1 teaspoon Cumin seeds (Heaping teaspoon. Coarsely crushed.)
1 teaspoon Black pepper (Ground.)
1 1/2 teaspoons Salt (Or to taste.)
1 teaspoon Turmeric powder

Instructions

1Take the yogurt and ensure any excess water is drained off so it is thick. Place the yogurt in a serving bowl.
2Peel and finely chop the onion. Peel and crush/mince the ginger and garlic. Wash and finely chop the green chilies and cilantro leaves.
3Heat the ghee in a pan. Add the chopped onions and fry until they turn a pale red/golden color. Add the ginger and garlic and sauté briefly. Then add the green chilies, cilantro, crushed cumin, and black pepper. Fry everything together for a minute until aromatic. Stir in the salt.
4Immediately pour the hot fried mixture (including the ghee) over the prepared yogurt in the serving bowl. Sprinkle the turmeric powder on top. Using a spoon, very gently fold the mixture into the yogurt; do not whisk or churn vigorously, as the yogurt should not become thin or broken. Do not heat or cook this mixture further. Serve immediately with Pulao or Khichdi.