Gujarati Kadhi (Yogurt Curry with Cumin and Curry Leaves)

This is a very simple, thin curry. It's basically just a sauce. There's no meat, no legumes, no vegetables, no cheese. It's nice over rice, but definitely not the most substantial of meals. Having an extra bit of dal and/or some sort of vegetable dish on the side would help make it a more balanced meal.

Gujarati Kadhi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 c. plain yogurt
• 2 c. water
• 2 Tbsp. chickpea flour (besan)
• 1 Tbsp. sugar
• 1 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. bishop's weed
• 1/2 tsp. fenugreek seeds
• 2 Tbsp. ghee
• 2 tsp. cumin seeds
• 5 dried red Thai, cayenne, or arbol chilies, stems removed
• 12 fresh or frozen curry leaves
• 2 Tbsp. chopped fresh cilantro

Directions

1. Whisk water into yogurt.
2. Sprinkle in the chickpea flour, whisking thoroughly to avoid lumps.
3. Stir in sugar, salt, turmeric, bishop's weed, and fenugreek seeds.
4. Bring to a simmer, whisking occasionally, and cook until thickened (~15 minutes).
5. Meanwhile, melt ghee over medium-high heat.
6. Add cumin seeds and chilies and coo for 15-30 seconds.
7. Remove from heat and add curry leaves.
8. Once the yogurt mixture has thickened, add the ghee mixture and simmer for another 5 minutes.
9. Sprinkle with cilantro and serve.