Desify Thai: Lemongrass Kadhi

Don’t be surprised if you find the Thai Ginger or Galangal right beside your humble local ginger or the imported sweet tamarind lying among the indigenous fruits. You can stir up the Red or green Thai curry in your kitchen in a jiffy now days. It isn’t a task to find the ingredients from the most popular South East Asian cuisine- Thai.

Thai cuisine offers a lip smacking, appetite satiating and delectably versatile array of vegetarian and non vegetarian delicacies. The subtle herbs and spices infused taste makes the Thai noodles and rice irresistible. While the cuisine has been influenced largely by the Chinese, Indian and Persian cuisines, each dish has an original personality very different from its patrons.

After trying a hand at Thai, how about cooking the Thai ingredients the Indian way?

Lemongrass Kadhi


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1 cup sour full fat curd

2 cups water

1/2 cup finely chopped lemongrass (woody base not needed)

2 tablespoon gram flour

2 tablespoon canola oil

1/4 teaspoon turmeric

1/4 teaspoon red chili powder

1/4 teaspoon coriander powder

1 teaspoon salt

1 teaspoon mustard seeds

1/4 cup curry leaves

1-2 dry red chilies

1/2 teaspoon fenugreek seeds

1/2 teaspoon cumin

a pinch of asafoetida


  1. In a bowl, whisk together curd and gramflour and add 1 cup water. Mix well, no lumps should be formed.
  2. Heat the above mix in a wok on low flame and stir continuously till gram flour gets cooked and the consistency of the mixture thickens a bit (neither too thick nor too thin). Use water if it is too thick. This would take about 7-8 minutes. Remove the wok and keep it aside.
  3. In another wok, heat canola oil and add mustard seeds, cumin, asafoetida and red chilies for tempering. Once the seeds start crackling, add curry leaves.
  4. Add lemongrass to this mix in the wok.
  5. Add the spices-turmeric, red chili powder, coriander powder and salt. Stir well.
  6. Now add curd-gramflour mix to crackling spice mix in the wok. Keep stirring for about 30 seconds and switch the flame off.
  7. Serve hot with rice or roti.

Tip: You can add ‘pakodas’ to this recipe if you like the ‘Punjabi version’ of the recipe.

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