Kadhi is a very popular dish originating from the Indian subcontinent. It consists of a thick gravy based on flours mixed with yogurt to give it a bit of sour taste. It is often eaten with boiled rice or roti. Here are 4 different kadhi recipes which are suitable for navratri fast.
Ingredients
For Kadhi
- 1 cup sour Yogurt
- 3/4 tsp Jeera/cumin
- 1/2 inch piece Ginger
- 2-Green chilies, minced
- Curry Leaves-7-8
- Salt to taste
- 2 tbsp Ghee
- 11/2 cup water or as needed
4 Optional Styles
- Kuttu Ki Kadhi
- Add 1/2 cup Kuttu flour to above ingredients
- Rajgira ki Kadhi
- Add 1/2 cup Rajgira/Amaranth flour to above ingredients
- Peanut Kadhi – made with roasted peanut powder
- To Rajgira kadhi recipe
- 1/4 cup ground roasted skinless peanuts
- Add prepared tadka and garnish with coriander leaves.
- Makhane and Moongphali ki Kadhi – made with ghee roasted Phool Makhana (Lotus Seeds) , roasted in ghee and
- Prepare Rajgira Kadhi recipe
- 1/2 cup ghee roasted makhana
- 2 tablespoons steamed Raw Peanuts (Moongphali) a
- Add prepared tadka and garnish with coriander leaves.
For Tempering
- 1 tsp Ghee
- 1/4 to 1/2 tsp red chili powder
Method
- Whip together Yogurt, flours, salt, and 1/2 cup water
- Heat Ghee, add Jeera, when it crackles add ginger and green chilies
- Stir for few minutes, then add curry leaves.
- Add the yogurt/flour paste and mix well for a few minutes.
- Add 1 cup water and salt as needed
- Bring to a boil, Add Pakore and simmer for additional 15 minutes.
- Continue stirring, If after adding Pakore the kadhi thickens, add more water.
- After 15 minutes of simmer, remove from stovetop and add tempering.
For Tempering
- In hot ghee, add lal mirch/Red chili powder.
- Pour on top of hot kadhi
- Enjoy
Notes
Serve with steamed samvat rice (also known as barnyard millet)/sabudana kichdi and a side cucumber raita or salad.