Yogurt Kadhi (No-Cook Variation)
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
More recipes using Yogurt
Yogurt Kadhi (Dahi ni Kadhi)
This traditional Parsi-Gujarati Yogurt Kadhi is a rich, savory soup characterized by its creamy texture and delicate balance of spices. Unlike flour-thickened versions, this recipe relies on thick, whisked yogurt and a generous tempering of ghee, onions, and aromatic spices like cumin and coriander for body and flavor. Best served warm with Khichdi or rice, it offers a comforting, tangy taste that is both simple to prepare and deeply satisfying.
Quick Curd Method
This unique historical method produces a rich, thick curd almost instantly by combining strained yogurt with boiled milk. Unlike traditional fermentation which takes hours, this technique uses a high proportion of concentrated curd solids mixed with warm milk to create a dense, creamy texture immediately. The result is a luxurious, velvety dairy staple perfect for eating plain or using as a base for desserts like Shrikhand.
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.
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