Chhattisgarhi Dubki Kadhi Sour Yogurt Curry Pakora-Less

Method

1. 1

   Understand dubki kadhi: Unlike Haryanvi or Rajasthani kadhi which are thick and served with pakora fritters, Chhattisgarhi dubki kadhi is intentionally thin and watery — almost like a flavoured broth. It is poured over steamed rice in large quantities as the liquid component of the rice meal. The word dubki means dunking or dipping — this thin kadhi is what the rice is "dunked" in.

2. 2

   Make the yogurt-besan mixture: In a bowl, whisk together 1.5 cups sour yogurt and 3 tbsp besan thoroughly until absolutely smooth with no lumps. Add 1/2 tsp turmeric and 1 tsp red chilli powder and salt. Add 3 cups water and whisk well. The mixture should be very thin and watery — much thinner than regular kadhi.

3. 3

   Cook on low heat with constant stirring: Pour the mixture into a pot. Place on medium heat. Stir continuously as it heats — stopping the stirring will cause lumps to form. Once it starts to boil, reduce heat to low and simmer for 15 to 20 minutes, stirring every 2 to 3 minutes.

4. 4

   No thickening: Dubki kadhi should remain thin and watery throughout cooking — do not cook it down to a thick consistency. Add more water if it seems to be thickening too much.

5. 5

   Season: Taste and adjust salt and sourness. If not sour enough add 1 tsp lemon juice.

6. 6

   Make the tempering: Heat 1 tbsp oil in a small pan on medium-high heat. Add cumin seeds and mustard seeds. Wait for them to pop. Add grated ginger, slit green chillies, dried red chillies, curry leaves and asafoetida. Let them sizzle for 30 seconds.

7. 7

   Add tempering: Pour the hot tempering into the simmering kadhi. Stir.

8. 8

   Simmer together: Simmer the kadhi and tempering together for 5 more minutes on low heat.

9. 9

   Consistency check: The finished dubki kadhi should be thin enough to pour freely from a ladle. It should be tangy, mildly spiced and aromatic.

10. 10

    Serve: Serve in a bowl alongside rice. Pour generously over the rice like a sauce.