Simple Kadi (Yogurt Curry)
Yogurt curries are ubiquitous all over India, but are made differently depending on the region; some are sweet-tart with fruits or sugar while others are hot and spicy without even a hint of sweetness. In South India yogurt curries are thickened with a coconut masala and called Mor Kuzhambu , Kootu/Curry , or Pulisseri , etc but in the North and West, it is typically made with besan (garbanzo flour) and called Kadi which may include vegetables or pakodas . And depending on the amount of Besan you use, the kadi can be thick or thin. It is a great way to use up old soured yogurt and leftover pakodas; addition of pakodas also can cause the kadi to thicken quite a bit as they absorb a goodly amount of the moisture. Buttermilk can also be used to make Kadi but less water may be required as buttermilk is typically not very thick. Here is a recipe for mild Simple Kadi. This Kadi may be a North Indian type. It is based on my recollection of a Kadi made by Rema who grew up in the New...