Hi Mamta

I am planning to try to make north indian kadhi for the first time. I have eaten it many times in India though. I see that you have mentioned sour yogurt and I also understand the need of it as I like that slight sour tinge to the dish myself.

Here in US, I dont know where to get sour yoghurt. Is there some way I can make plain yoghurt sour ( like adding sour cream, lemon juice or something like). Let me know your opinion.

Thanks !!

The best way to do this is to buy an 'active' youghurt and leave it in a warm place to 'mature', say for 1/2 to a full day. Make sure that you check in between, so it doesn't go over the top.

When making Kadhi, make sure that you use normal yoghurt, not skimmed yoghurt, because that tends to curdle more esily when cooked.

Mamta