Kadi Sauce

Name: Kadi Sauce
Yield: Makes 2 1/2 cups
Ingredients: 2 cups whole- milk yogurt; 2 tablespoons gram flour (besan); 2 cups water; 1/2 teaspoon ground turmeric; 2 teaspoons finely chopped fresh ginger; 1 teaspoon finely chopped fresh Thai green chile; 2 tablespoons canola oil; 1 teaspoon black or brown mustard seeds; 2 large dried Kashmiri chiles, halved; 10 (1 1/2-inch) fresh curry leaves (more if smaller); 1/4 teaspoon asafetida; 1 tablespoon sugar; 1 1/2 teaspoons salt

By Vikram Sunderam

October 1, 2017

This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour. There is also a Northern Indian version, which is spicier and even more sour. They never add sugar to their kadi as Gujaratis do.