Buttermilk is a most common probiotic drink and good for overall gut health. Ayurveda often recommends buttermilk to enhance digestion. This recipe includes seasoning the buttermilk with a tadka (tarka) which is spiced hot oil/ghee. This preparation is often consumed during or instead of the meal rather than after.
The recipe here is good for all doshas, however, it can be modified based on the particular dosha. Add black pepper corns to pacify vata dosha or ajwain seeds to pacify kapha dosha.
Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 1 person
- 1 1/2 cup Curd (unsweetened plain whole milk yoghurt)
- 3 cups of cold water (can increase the quantity based on required consistency)
- 1 T grated ginger
- ½ T grated garlic
- ½ T finely chopped green chilli
- 5 to 6 fresh curry leaves
- ½ t Asafoetida / Hing
- 1T ghee (preferably cow’s ghee)
- ½ tsp cumin seeds
- Turmeric (optional)
- 1 T Chickpea flour
- ½ T sugar (modify the quantity based on the sourness of the yoghurt)
- Salt to taste (Preferably Himalyan Salt)
- 1 Dried red chili pepper
- 1T chopped cilantro
- In a blender mix curd, water, ginger, garlic, green chillies and chickpea flour and blend in to a smooth liquid consistency
- Pour this mixture in a soup pot and bring to a gentle simmer.
- The mixture will start thickening as the chickpea flour begins to cook
- In a separate pan heat ghee and add cumin seeds
- Once the cumin seeds change colour add asafoetida, turmeric, curry leaves and dried red chilli
- Turn off the flame under the ghee mixture and pour it over the buttermilk mixture in soup pot
- Bring to a boil and reduce the flame.
- Add sugar and salt. Mix. Turn off the flame and keep it covered for 5 mins.
- Add chopped cilantro mix and serve hot
Kadhi can be had by itself or with Kitchari or plain rice
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