This is a simple version of kadhi sauce – there are different varieties which can be made with chili, cumin, cinnamon, cloves, dried pomegranate seeds or fresh coriander. I’m told that the appeal of kadhi sauce is the tanginess from the fresh yoghurt it’s made with. I usually make this with low fat yoghurt.
A number of different dishes are made with kadhi sauce. Kadhi chawal (rice with kadhi sauce) is widely eaten throughout India. It is also eaten with deep fried dumplings and fritters made of chickpea flour or ground dal. I often make kadhi sauce to go with kofta, instead of tomato sauce and it’s nice with upma, a dish which is a bit like polenta.
I haven’t tried making this with plant-based yoghurt but I suspect it would work well. You could also try making kiri hodi, a Sri Lankan sauce which is similar but made with coconut milk.
1 tablespoon chickpea flour
360ml water or whey
1/4 teaspoon turmeric
6 Curry leaves
- Put the chickpea flour, water and yoghurt in a bowl or jug and whisk until smooth.
- Heat a teaspoon of oil in a medium sized saucepan and fry the curry leaves and turmeric. The turmeric will become fragrant and the curry leaves will crackle.
- Pour the chickpea flour batter into the saucepan, stir, add a few twists or a pinch of black pepper and heat over a medium flame. Leave to simmer over a low heat, stirring/whisking regularly, as it thickens. It will probably take 15 – 20 minutes to thicken.