1tablespoonSinghare ka atta (Water chestnut flour)
½teaspoonRed chili powder
Rock salt (sendha namak)to taste
1tablespoonCilantro or coriander leaveschopped finely.
1Dried red chilies
Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl. Whisk it really well until yogurt is smooth.
Now add water and whisk again to mix.
Take this mixture into a saucepan (or patila) and turn the heat on medium. Keep stirring very frequently until it comes to a simmer to avoid curdling. And let it simmer for 5-8 minutes or until thickens.
At the end of the simmering process, heat the oil/ghee in a small tadka pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Then add dried red chili and curry leaves, fry for 30-40 seconds.
Immediately add this tempering to the simmering kadhi and mix well.
Lastly, garnish with chopped cilantro.
If using fat-free or low-fat yogurt then increase the amount of flour. The flour helps to thicken the kadhi.
Use sour yogurt to make kadhi, it gives nice taste and flavor. If your yogurt is not sour then add few drops of lemon juice (lime juice) at the end.
How to make your yogurt sour? Remove the required amount in a bowl, keep it covered on the countertop for 4-5 hours. This time may vary depending on the weather. If the climate is cold then you may need more hours, if the climate is hot then it may get sour in about 2 hours only.