Yogurt Curry / Kadhi

Rajasthani, Gujarati, Punjabi simple curd curry.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       3 Cup
       Chickpea flour(Besan)                           4 Tablespoon
       Green Pea                                               1/3 Cup
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon
       Oil                                                          2 Teaspoon
       Curry Leaves                                         2 small Bunch (OPTIONAL)
       Kasturi Methi                                        1/2 Teaspoon
      Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix whole curd, turmeric powder, chickpea flour, asafetida, salt and whisk for 5 minutes until there where no lumps. Check Curd should have thin consistency, if required you can add little water .

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add Curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the green pea and curd mixture and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil. Now add Kasturi methi or Cilantro.

Serve hot with Phulka or rice.

NOTE:

• If you're curd is sour then you Kadhi is more delicious so check before using you curd.
• Continue stirring require when you pour curd into hot pan as it may separate the water and curd so stirring is crucial .
• You can replace green pea with bhajiya/pakora, badi and mangodi. 
• Simple don't include any vegetable or bhajiya or badi or mangodi.
• You can also add topping of onion once it's cooked.