How to Autumn Appetizing Kadhi

Leila Chandler

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How to Autumn Appetizing Kadhi Delicious, fresh and tasty.

Kadhi. The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed. My husband makes the khichdi, I make the kadhi.

It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste.

It is often eaten with boiled rice or roti.

The Punjabi kadhi is different from the other regional variations of kadhi.

You can cook Kadhi using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kadhi

You need of buttermilk.
Prepare of besan/ gram flour.
You need of Salt.
You need of Sugar.
Prepare of grated ginger.
Prepare of For Tadka.
It’s of Ghee/oil.
You need of Jeera.
Prepare of Hing.
Prepare of Methi Seeds.
You need of green chillies.
It’s of dry red chillies.

Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency.

The ingredients used to make the kadhi in all the versions are more or less the same.

Few tips for making best Punjabi Kadhi.

This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice.

Kadhi step by step

In a pan take buttermilk, besan, salt sugar, ginger grated and boil..
In a tadka pan take oil add jeera,hing, green chillies, curry leaves,red chillies,methi seeds..
Pour tadka to the kadhi mixture.serve hot..

You can make adjustments to the basic recipe as per your liking.

Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves.

The consistency of a kadhi should be thick enough to coat the back of a ladle.

Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.

Gujarati kadhi is a very famous Gujarati preparation and is often cooked.