KADI SAUCE

Kadi Sauce image

Provided by Vikram Sunderam

Yield Makes 2 1/2 cups

Number Of Ingredients 13

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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

Steps:

In a small saucepan, combine the yogurt, gram flour, water, turmeric, ginger, and green chile. Cook over medium heat, stirring constantly, until the mixture comes to a boil, 10 to 12 minutes. (Once the sauce comes to a boil, it is stabilized and the yogurt is no longer in danger of breaking.) Continue to cook, stirring occasionally, until the sauce thickens and coats the back of the spoon, about 15 minutes. Remove from the heat.
In a small skillet, heat the oil over medium heat until it shimmers. Add the mustard seeds and let them crackle. Stir in the Kashmiri chilies, curry leaves, and asafetida. Scrape all of the pan's contents into the yogurt sauce. Stir in the sugar and salt. If not using immediately, let cool. Store in an airtight container in the refrigerator for up to 2 days.