Kadhi

Kadhi

#kadhi#buttermilkitem#besanitem#liquidfordinner

Ingredients: 2 cups curd, 1 cup gram flour/ besan, 2 tsp mustard seeds, 1 tsp fenugreek seeds, 1 tsp asafoetida, 2 tsp fennel seeds, 2 cloves and cardamom each, 4 red dry chillies (or 1 finely chopped green chilly), 5-6 curry leaves, 1/2 tsp of turmeric powder, 1 tsp sugar, salt to taste, finely chopped coriander, 1 tsp ghee

Preparation Time: 15 min

Recipe:

1.      Take a cooking vessel, add the curd and churn/ beat it well. Add 5 cups of water to it and mix well again. Now add the flour and again mix it well to remove the lumps formed (you can use a blender to do this).      Add salt, turmeric powder and sugar to this and leave it aside.

2.      Take a small pan and heat it. Add ghee for seasoning. Add mustard seeds, asafoetida, fennel seeds, fenugreek seeds, cloves and cardamom, curry leaves and red chillies to this. Everything will pop. The timing is important in order to ensure the seasoning doesn’t burn nor does it taste raw. Each of the items must change color!

3.      Pour this seasoning in the buttermilk and flour mixture kept in another vessel.

4.      Boil this for 5- 10 minutes with constant stirring else the curd forms fine granules and the whey remains. Stir continuously in one direction till the mixture boils. Allow it to boil for 5 minutes at least so that the taste of each of the spice gets absorbed in it.

5.      Kadhi is ready to be served hot and garnished with coriander. Coriander tastes very good with kadhi.

Tips: You can as well add a tsp of ginger paste in winters. This is great for throat.