Kadhi is a combination of yogurt and gram
flour, which is very popular side dish in western belt in India like
Maharashtra, Gujarat, Rajasthan and Punjab. I had spent few years in
Maharashtra, so I was able to learn some Maharashtrian dish from my friends
there. And this Kadhi recipe is one of them from the list. I found this dish very
tasty and easy to make as well as healthy. Sometimes my little one refuses to eat
yogurt, but she happily eats it as she likes Kadhi. So we both are happy.
In Maharashtra I saw this is just a combination of yogurt and gram flour or besan. But in Punjab it is little different, they generally put pakoras (fritters) in kadhi. While making kadhi, the measurement of gram flour is very important. Do not put too much of besan, this will affect the taste. For the ingredients required for tempering, I did not mention measurement because this will depend on your taste.
In Maharashtra I saw this is just a combination of yogurt and gram flour or besan. But in Punjab it is little different, they generally put pakoras (fritters) in kadhi. While making kadhi, the measurement of gram flour is very important. Do not put too much of besan, this will affect the taste. For the ingredients required for tempering, I did not mention measurement because this will depend on your taste.
Ingredients:
Yogurt – 125 gms
Gram flour / besan – 1 tbsp
Water – 125 ml
Turmeric powder – 1 pinch (optional)
Paprika powder – ¼ tsp (optional)
Salt
For tempering:
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Chopped green chilli
Chopped coriander leaves
Curry leaves – 8/10
Dry red chilli – 2 pcs
Chopped onion – 1 tbsp
Chopped garlic – 1 tsp
Oil/ghee - 2 tbsp
Recipe:
First take a mixing bowl and mix yogurt,
besan and water. Whisk then and add salt, turmeric powder and chilli powder.
You can use electric blender for good result, I personally like to use this
option. Blending mixture should be smooth, don’t allow it to form lump.
Now take a heavy bottom pan and pour this
mixture and keep it in medium flame. Continuously stir it otherwise it will be
stuck in the pan and also will start forming lump.
When it starts thickening or you see it
starts bubbling, this means your curry is ready. Take it out from the flame and
add some chopped coriander leaves.
Now 2nd step for tempering:
Take a pan and heat oil or ghee.
Put cumin and mustard seeds.
Allow them to crackers and add dry red
chilli.
Wait a few moment and add curry leaves,
chopped onion and garlic and sauté them.
Add chopped green chilli.
Just sauté it and when they will start to
change colour take out from flame.
Immediately pour into Kadhi.
Your Kadhi is now ready. Serve
hot with rice or roti.
Do not forget to let me know how it turns out at your end. Happy cooking.
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