- Fresh buttermilk- 2 cups
- Bengal gram flour (besan)- 1 tbsp
- Pure ghee or oil- 1 tbsp (I preffer to use ghee, it tastes awesome and authentic.)
- Ginger paste or finely grated- 1 tsp
- Garlic paste or crushed- 1 tsp (optional)
- Green chillies, chopped- 2 to 3
- Curry leaves- 1 string
- Turmeric powder- ½ tsp
- Asafoetida (Hing)- ¼ tsp
- Mustard seeds- ½ tsp
- Cumin seeds- ½ tsp or Cumin powder- ½ tsp
- Sugar- 1 tsp or to taste
- Salt to taste
- Fresh coriander, finely chopped- 2 tbsp
Crush chilli and cumin seeds coarsely.
Combine besan and little buttermilk in a bowl and whisk together till become smooth paste.
Mix this beasan paste with buttermilk. Add Buttermilk in a wok.
Add chopped coriander, salt and sugar and start stirring on low-med heat.
Switch off the gas when you see bubbles on sides of wok.
Serve hot with rice or khichadi.
Tips and variations:
- Do not use readymade ginger-garlic paste, use homemade.
- If chilli are hot or you don't like spicy kadhi, just cut chillies and use.
- You can use cumin powder instead of cumin crush.
- You can omit garlic.
- My mom's Konkani recipe is little different. Grind 2 tbsp of fresh grated coconut along with ginger, garlic, chilli, cumin seeds. Heat ghee in a wok. Add mustard seed. When the splattering starts, add curry leaves, hing, turmeric powder and this coconut paste. Saute for few seconds on low heat. Rest of recipe is same. Besan is optional.
- If buttermilk is not available, Combine 1 cup of sour curd and 1 to 1½ cup of water, bit together.
- My mother in law use fenugreek seeds (methi dana) with other ingredients in tempering. This is also quite good.