Khati mithi kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat, stirring continuously, until the kadhi thickens.
• STEP 4.In a separate pan, heat ghee and add dried red chilies, curry leaves, and asafoetida. Pour this tempering over the kadhi.
• STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid lumps.
• Cook the kadhi on low heat to prevent it from curdling.
• Adjust the sweetness and tanginess of the kadhi by adding more or less sugar and lemon juice.

Storage and Serving

• Khati mithi kadhi is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi gently on the stovetop or in the microwave before serving.