Hyderabadi Dahi ki Kadhi

Rich and creamy curry with fritters made with curd (dahi) and Bengal gram flour (besan).

Ingredients

For Kadhi

• 250gms sour curd (dahi)
• 2tbsp gram flour (besan)
• 4-5 garlic cloves
• Green chillies (as per taste)
• ½tsp coriander powder
• ½tsp turmeric powder
• Salt (as per taste)
• 500-800ml water

For Gram Flour Fritters

• 250gms gram flour (besan)
• 1 small onion (sliced)
• 1tsp ginger garlic paste
• ⅓tsp turmeric
• Chilli powder (as per taste)
• Salt (as per taste)
• ½tsp cumin seeds
• Few curry leaves (chopped)

For Tempering

• 80-100ml oil
• 1-2tsp cumin seeds
• ½tsp mustard seeds
• 1-2 dry red chillies
• 3-4 curry leaves
• 1-2 garlic cloves

Method of Preparation

1. Grind together ingredients for kadhi base, strain, add water, and cook.
2. Allow it to boil and adjust consistency with water if too thick.
3. Add a curry leaf twig while boiling.
4. Make the fritter mix, fry in hot oil until crisp golden brown, and add to the kadhi.
5. Temper the kadhi and cover the lid.

Tips

• If sour curd is not available, add a small piece of tamarind while boiling the kadhi.
• Accompaniments include fried mutton (talava gosht), shammi, kheema and vegetable curries.

Serving Suggestions

• Serve with plain rice, roti, or paratha.