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	Dahi Imli Kadi
	Curd and Tamarind Curry

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Serves : 6

Time : 110 minutes

Ingredients

2/3 cup (60 g)		Bengal gram flour
2 cups (480 g)		sour curd (beaten)
5½ cups (1.3 litres)		water
1 tsp		turmeric powder
½ tsp		red chilli powder
2		green chillies (chopped)
1 tsp		ginger (finely chopped)
2 sprigs		curry leaves
1 tbsp + 1 tsp		salt
1 tbsp		sugar
2 tbsp		vegetable oil
½ tsp		fenugreek seeds
½ tsp		mustard seeds
¾ tsp		cumin seeds
12 g		tamarind (soaked in ½ cup hot water for 15 minutes and pulp extracted)
2 medium (200 g)		potatoes (peeled and cut lengthwise into 1 cm x ¾ cm thick pieces)
2 tbsp		coriander leaves (chopped)
tempering
1 tbsp		ghee
1 tsp		red chilli powder

Recipe

1.	Sift gram flour into a large bowl. Add curd. Mix till smooth. Gradually add water, stirring constantly. Add turmeric and chilli powders, green chillies, ginger, curry leaves, salt and sugar. Stir.
2.	Heat oil in the Bowl on medium-high heat for about 2 minutes. Add fenugreek seeds. Stir for a few seconds. Add mustard seeds. When crackling, add cumin seeds. Stir for a few seconds. Step 3 must follow immediately.
3.	Stir curd mixture and pour into the Bowl. Add tamarind pulp, potatoes and coriander leaves. Stirring constantly, bring to boil.
4.	Reduce heat to low. Simmer, stirring occasionally, till kadi thickens and potatoes are cooked (about 1½ hours).
5.	To make tempering: Heat ghee in a pan on medium heat for about 1 minute. Remove from heat. Add chilli powder and pour over kadi. Stir. Serve hot with rice.

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