Jhoi (Kumaoni Curd Kadhi)
A tangy Kumaoni yogurt kadhi thickened with gram flour, tempered with mustard seeds and fenugreek, lighter and less spiced than its Rajasthani cousin.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Heavy pot
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 11 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 140 kcal
Instructions
- 1
Whisk the curd, gram flour, turmeric and water together. Make sure the mixture is completely smooth with no lumps.
- 2
Heat the mustard oil in a heavy pot until it smokes lightly. Turn the heat down.
- 3
Add the mustard seeds and fenugreek seeds. Let them crackle in the oil.
- 4
Add the dried red chilli and curry leaves. Fry them for a few seconds.
- 5
Pour in the whisked curd mixture. Stir continuously so the sauce does not split.
- 6
Bring the mixture to a gentle boil. Keep stirring frequently.
- 7
Turn down the heat. Simmer gently for 12–15 minutes until the kadhi (spiced yoghurt curry) thickens slightly.
- 8
Stir in the salt. Simmer for another 2–3 minutes.
- 9
Take the pot off the heat once the raw besan (gram flour) smell goes away.
- 10
Serve hot with steamed rice.
Chef's tips
Keep stirring constantly once the curd is added so it does not split. Use slightly sour curd for the best authentic tang.
Ingredient substitutions
- curry leaves → omit if unavailable
Storage
Refrigerate for up to 1 day; flavour and texture decline quickly.
Reheating
Reheat gently on low heat, stirring constantly and without boiling hard.
Common mistakes to avoid
- •Boiling the curd too hard, which makes it split
- •Forgetting to stir while pouring in the curd mixture
Serving suggestions
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