Kadhi Recipe
10-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Kadhi:
2 cups plain yogurt (preferably sour)
3 tbsp gram flour (besan)
4 cups water
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
For Tempering:
2 tbsp ghee or oil
1 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
5-6 curry leaves
2 dry red chilies
1 inch ginger, finely chopped
2 green chilies, slit
For Garnish:
Fresh coriander leaves, chopped
1 tsp dried fenugreek leaves (kasuri methi), crushed
Instructions:
Prepare the Kadhi Mixture:
The in a bowl, whisk the yogurt until smooth.
Add gram flour, turmeric powder, red chili powder, and salt. Mix well to ensure no lumps.
Gradually add water to this mixture, stirring continuously to form a homogeneous liquid.
Cook the Kadhi:
Transfer the mixture to a large pot. Cook on medium heat, stirring occasionally, until the Kadhi comes to a boil.
Reduce the heat and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking.
Prepare the Tempering:
In the small pan, heat ghee or oil.
Add mustard seeds and let them pop.
Add cumin seeds, asafoetida, curry leaves, dry red chilies, chopped ginger, and green chilies. Sauté for a minute until fragrant.
Add Tempering to Kadhi:
Pour the tempering over the simmering Kadhi.
Mix well and simmer for another 5 minutes.
Garnish:
Finally, add chopped coriander and crushed kasuri methi.
Stir well and turn off the heat.
Serve:
Serve the Kadhi warm with steamed rice or as a soup.
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