🍲 Uttarakhand Jholi Kadhi

4 servings · prep 10 min · cook 30 min

Ingredients

• 500 ml slightly sour plain yogurt
• 4 tbsp chickpea flour
• 750 ml water
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 garlic cloves
• 1 piece of ginger
• 2 green chillies
• 2 tbsp ghee
• Cilantro leaves
• Salt

Method

1. Whisk the yogurt with the chickpea flour COLD, until not a single lump remains: this is the only moment you can get rid of them.
2. Thin with the water, add the turmeric and salt.
3. Bring to a simmer stirring CONSTANTLY for the first 5 minutes — otherwise the yogurt splits and the sauce turns grainy.
4. Simmer 20 min over low heat: the kadhi should thicken and lose the raw taste of the flour.
5. In a small pan, crackle the cumin, mustard, garlic and ginger in the ghee, then pour that sizzle into the kadhi.
6. Add the split chillies and the cilantro. Serve with rice.

Adapted from Get Curried (YouTube)

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