Kadhi
Ingredients:
For dahi mixture
2 cups yogurt
2 tablespoons besan (gram flour)
2 tbsp desiccated coconut
1 cup water
Spices:
1 teaspoon turmeric powder
1 teaspoon Methi
1 teaspoon mustard seeds
1 small sliced onions
1 sprig curry leaves
1 tbsp Ginger garlic green chilli paste
Salt to taste
Water as needed
Oil for cooking
Coriander leaves for garnishing
Method
For dahi mixture, add dahi, besan and desiccated coconut then gradually add water, whisk well to avoid any lumps.
In a vessel, heat oil, then add mustard seeds, methi and curry leaves. Let them splutter. Add onions. Cook it until golden brown. Then add ginger garlic green chilli paste mix and cook well. Add turmeric and fry everything for few seconds until spices release its aroma. Then add the kadhi mixture into the tempered spices.
Bring the mixture to a boil, stirring continuously. Reduce heat and simmer for 10-15 minutes, or until the desired thickness is reached. Garnish with Coriander Leaves. Serve with khichdi and coconut chutney.
Kadhi is a beloved Indian dish, known for its creamy, tangy, and flavorful taste. It's typically made by simmering yogurt with gram flour (besan), Indian spices, and herbs until it forms a thick, delicious gravy.
Key Characteristics of Kadhi:
- Base: Yogurt is the primary ingredient, providing the tangy flavor.
- Thickener: Gram flour (besan) is added to give the kadhi its creamy texture.
- Spices: A blend of Indian spices like cumin, coriander, turmeric, and red chili powder enhance the flavor.
- Regional Variations: Kadhi is enjoyed across India, with each region having its own unique twist on the recipe.For example, Punjabi kadhi is often thicker and richer, while Gujarati kadhi is sweeter and thinner.
Common Accompaniments:
- Rice: Kadhi is most commonly served with steamed rice.
- Roti: It also pairs well with various Indian bread like roti, naan, or paratha.
- Pakoras: Deep-fried fritters (pakoras) are often served alongside kadhi, adding a crispy texture.
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