Vegetable Kadhi

Vegetable Kadhi. What is vegetable kadhi? Vegetable Kadhi is basically a yogurt vegetable curry or stew. Of course, we need the rest of the must use spices (Drumstick Sambar & Pavakkai Puli Kulambu) for an Indian stew, wouldn't you agree? Right. After all, without spices, how can our Indian stews or curries be taste perfected? Vegetable Kadhi (Navaratan Korma) for your information can also be regarded as Mor Kuzhambu/Curry (Mor Kuzhambu) or even buttermilk curry. Yogurt (Creamy Avocado Yogurt Dip, Mor Rasam, Bengali Yogurt Fish Curry & Cucumber Yogurt Salad) definitely is the central ingredient. Other than that, you can go ahead and use other suitable vegetables (Vegetable Biryani, Mulligatawny Soup, Tari Wale Aloo & Mushroom Soup) or maybe you like to opt for a plain kadhi and if you are asking me, you can adjust the amount of yogurt as per your wish or taste for the burst of natural sourness. Some people may even prefer to add some coconut milk, but that is something subjective to where Vegetable Kadhi originated from (Sodhi). Vegetable Kadhi? Thick, creamy, fab and simply splattering on your tastebuds yogurt vegetable stew.

Ingredients

1/2 carrot - diced

1 potato - diced

1 eggplant - diced

1 1/2 tsp turmeric powder

1 tbsp coriander powder

1 tsp cumin powder 

A pinch of  asafetida powder 
1 1/2 cup yogurt (whisk to remove lumps)

Salt for taste 

Tempering

2-3 dried red chillies - cut into pieces

3-4 sprigs curry leaves

1 tsp black mustard seeds

1 tbsp ghee

Method

Simmer carrot, potato, eggplant, spices and salt with 1/2 a litre of water. 

Cook to soften the veggies.

Heat ghee and quick fry the tempering ingredients.

Tip into the curry and stir. 

Off the heat and combine in whisked yogurt.