Kuddi (Spiced Yogurt Sauce)
Kuddi is a tangy, lightly sweet yogurt gravy that takes about 15 minutes from start to finish. Also known as kadhi, it relies on a spoonful of besan to give the yogurt body, while grated ginger and fresh green chilli add warmth. The last step matters most: jeera seeds fried in butter and stirred in at the end give the sauce its toasted, nutty aroma. Spoon it over rice or serve it alongside pakora.
Instructions
Put the yogurt, chickpea flour, sugar, salt, grated ginger and chopped green chilli into a pot and stir until the mixture is smooth.
Set the pot over heat and bring it to a boil, stirring all the time so the yogurt does not separate and the chickpea flour does not settle and catch.
Taste the sauce and add more sugar or salt if it needs it. The flavor should be sour, salty and sweet in balance.
Melt the butter in a small pan and fry the jeera seeds in it until they are fragrant.
Stir the seeds and butter into the kuddi and serve it with pakora, rice or roti.
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