After being given some drumsticks, home grown by a friend, Drumstick Kadhi was on the menu.
Kadhi is a slow cooked yogurt or buttermilk dish, thickened with besan (chana flour, chickpea flour) which is later tempered with spices. In Indian recipes the terms “curd”, “buttermilk” and “yoghurt” are used almost interchangeably.
You can use Western buttermilk especially if you are after that little sour tang that buttermilk provides. If you are using yoghurt, look for unsweetened natural yoghurt, eg Greek Yoghurt or yoghurt from your Indian grocery, and thin it a little.
Similar recipes include Drumstick Sambar with Lime.
Yoghurt and Kadhi
Prep time: 10 mins
Cooking time: 20 mins
Serves: 3 – 4 people, depending how you use it
1.5 cup yoghurt
2 cups water
2 Tblspns chickpea flour (besan)
salt to taste
0.5 tspn sugar (use white if you can, to maintain the beautiful colour of the dish)
1 – 2 drumsticks cut into 10cm pieces
1 Tbsp ghee
0.5 tspn brown mustard seeds
0.5 tspn cumin seeds
large pinch asafoetida
0.5 tspn turmeric powder
0.5 tspn of fenugreek seeds
2 sprigs curry leaves
2 green chilies, slit near the tail, so they do not burst in the oil
2 tspn ginger, grated
Beat the yoghurt, water and chickpea flour until there are no lumps and it is slightly aerated.
Heat the oil in a saucepan. Add the mustard seeds and allow them to pop. Add the cumin, asafoetia and fenugreek seeds with the green chillies. Cook for a moment then add the turmeric powder and ginger, then finally the curry leaves. As they sizzle, add the drumstick pieces and 0.25 cup water. Cover and simmer until the drumsticks are tender.