DSC_0005 (1024x683) kadhi

 

Ingredients:
1 Cup Yogurt
¼ Cup Chickpea flour
2-3 garlic cloves
½ Inch ginger
½ Tsp cumin seeds
½ Tsp mustard seed
2 dry red chillies/ 1-2 green chillies finely chopped
Pinch of Asefoetida
5-6 curry leaves/Kadhi patta
1 Tbsp Oil
2 ½-3 Cups water
coriander leaves for garnishing
Pinch of Kasuri methi (optional)
1-2 Tsp Jaggery/ Sugar (optional)

Method:
Whisk yogurt, chickpea flour together and make smooth paste(make sure there is no lumps). Make ginger garlic paste in mortar and pestle.
In a pot, heat oil, add mustard seeds and let it splutter. Add cumin, ginger garlic paste and red chillies. Add kadhipatta, turmeric and asefoetida, stir well. Add curd- chickpea flour batter, add 2 ½ cup water, stir well and let it boil on high. When it comes to top, lower the heat. And let it shimmer till cheakpea flour gets cooked and kadhi thickens a bit (stir occasionally). The consistency should not be too thick or too thin.
Garnish with coriander leaves and Serve hot with rice, roti, khichadi, pakore.

Tip:
1) If kadhi becomes too thick add ½ Cup water.
2) If you like sweet taste you can add more jaggery/sugar.

kadhi DSC_0014 (1024x683)

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