Recipe: at dinner Kadhi

Recipe: at dinner Kadhi Delicious, fresh and tasty.

Kadhi. My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recipe as written. The kadhi should become thicker and brighter in color and look like a creamy soup.

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.

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.

You can have Kadhi using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kadhi

1. You need of curds/dahi.

2. You need of besan.

3. You need of ginger paste.

4. Prepare of green chilli paste.

5. You need of water.

6. It’s of mustard seeds.

7. It’s of jeera.

8. It’s of methi seeds.

9. You need of curry leaves.

10. Prepare of hing.

11. Prepare of sugar.

12. It’s of Salt.

13. Prepare of ghee.

14. It’s of cinnamon stick.

15. It’s of cloves.

16. You need of red dry chilli.

17. It’s of green chilli silted.

18. It’s of Coriander.

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

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

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.

Kadhi step by step

1. In a mixing bowl whisk the curds with besan and 2cups of water till it is smooth..

2. Add the ginger and green chillies paste and mix well. Keep aside..

3. Heat a no stick pan on a medium flame. Add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, hing, cloves and cinnamon stick and dry roast for about 30 seconds..

4. Add the besan curds mixture and continue stirring till it comes to a boil..

5. Add the sugar and salt mix well. Simmer for 6 to 8 minutes..

6. Serve hot garnished with coriander leaves..

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

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

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.