Hi Guys & Gals. I made the critical error of cooking a new recipe for a dinner party tonight. I am cooking the North Indian Kadhi but Im finding the flavour of the Yogurt really overpowering and quite tart. Any ideas how to tame this down. I have some potatoes, sweet yams and peas in there as this is going to be a vegetarian dish for one of my guests, but at the moment I feel it needs something, just not sure what. Any help would be great.

Hello Troy

Kadhi is supposed to be tart. We Indians often make it from yoghurt which has been left out to mature and become very Tart. i sometimes add lemon, if I find that it is not tart enough.

If you want to make it less tart, I would suggest that you dissolve 1-2 tablespoon of besan (gram/chickpea flour) in a cup of water, bring the kadhi to boil again and add the besan to it, a little at a time. Bring to boil again and simmer until you get the correct, custard like consistency. This will probably take 4-5 minutes.

Let me know if it works.

Mamta

PS if you have run out of besan, you can use plain flour.

Thanks Mamta.

I think I will leave it as it is intended. I dare not take the chance of splitting it as it has a beautiful consistancy atm.

There are six of us coming for dinner tonight and 5 dishes being served, so this tart dish may compliment the other dishes and who knows, just because I find it too tart the other guests might think it is perfect.

I didnt have besan and had to use plain flower, but I was wondering if I ground some almond or walnut that I have here and mix it through might give it a nuttier flavour?

BTW - Great Website

Hello Troy

You have to promote it for what it is, a North Indian family favourite for Sundays, special occasions and a must on a certain day in the pre-wedding week. It is loved by children and adults alike. I have met only few North Indians who do not love it and these include my 'British' children, unfortunately ;-)!

I have never made it with plain flour, so don't know how different the taste is. Chickpea flour gives it a slightly ?roasted? and nutty flavour.

I wouldn?t waste any almonds and walnuts on it, they will be lost in the strong flavour of mature yoghurt. Just give it a nice ?Tarka?, as shown in the recipe and the picture. Do not worry if you do not have curry leaves, all Indians do not use them. Traditionally, it is always eaten with plain boiled rice.

Hope you have a lovely evening.

Mamta

Thank you so much.