Kadhi, like dal, is made in various different ways across India. Some use only yogurt, while some add coconut to it, but the most common and basic way to make it is by adding besan to yogurt along with a medley of herbs and spices. I make kadhi almost every week and it is a very relieving alternative to the regular daily dal. I keep surprising my family by using different add-on's in my kadhi. The one's that are most commonly used are pakodis, chillis, lauki koftas, mangodi, papad, boiled parwal, boiled raw bananas, palak, dill leaves, gatte(rajasthani besan dumplings) and sometimes a medley of mixed boiled vegetables like carrots, beans, cauliflower, peas and potatoes. No matter what I add to it, my basic recipe for Kadhi is always constant. The spice level is adjusted depending on the occasion it is made for and the add-on that goes in it. So here is the recipe for it:
1.5 cups dahi(a little sour yogurt is best)
1/3 cup besan
4 cups water
Masalas to be added to the strained dahi mix:
1/4 tsp haldi,
1/2 tsp red chilli powder,
1 tsp coriander powder
1/4 tsp hing,
1/4 tsp methi powder
1/2 tsp sugar
salt to taste
For the tadka:
1 tsp oil
3-4 cloves
1/2 tsp rai seeds
a small pinch whole methi seeds
12 curry leaves
3-4 green chillies, chopped
1" ginger, cut in juliennes
For garnishing:
1/2 cup boondi
2 tbsp Coriander leaves
Method:
1. Strain dahi and besan with the help of water and keep aside. Keep an extra cup of water to adjust the consistency of the kadhi.
2. Heat oil in a large vessel. Add the cloves, rai and methi seeds allowing each to cook for a while before adding the next.
3. Add the curry leaves, green chillies and ginger and fry for a minute. Now add a cup of water and bring it to a boil.( this allows the spices to cook and release their aroma)
4. Now stir the dahi-besan mix well and add it to the boiling tadka, stirring it constantly till it comes to a boil. Once the kadhi starts boiling, reduce the flame and let it simmer for 20 minutes. If the kadhi becomes too thick, add more water.
5. Taste to check the seasonings and to make sure that the raw smell of besan is gone. Once done, add boondi and coriander leaves to garnish.
Note: There are numerous add-ins that can change the look and flavor of Kadhi. In this kadhi, boondi is to be added in the last minute as it softens up very quickly. Boiling it for long can disintegrate the boondis
During winters, I like to add garlic to my kadhi. To add garlic to the recipe above, fry 2 tbsp of chopped garlic along with green chillies and ginger.
Enjoy with roti, rice, khichdi.
***Please do not hesitate to ask me if something not clear in the recipe above***.
Ingredients:
To be mixed and strained together1.5 cups dahi(a little sour yogurt is best)
1/3 cup besan
4 cups water
Masalas to be added to the strained dahi mix:
1/4 tsp haldi,
1/2 tsp red chilli powder,
1 tsp coriander powder
1/4 tsp hing,
1/4 tsp methi powder
1/2 tsp sugar
salt to taste
For the tadka:
1 tsp oil
3-4 cloves
1/2 tsp rai seeds
a small pinch whole methi seeds
12 curry leaves
3-4 green chillies, chopped
1" ginger, cut in juliennes
1/2 cup boondi
2 tbsp Coriander leaves
Method:
1. Strain dahi and besan with the help of water and keep aside. Keep an extra cup of water to adjust the consistency of the kadhi.
2. Heat oil in a large vessel. Add the cloves, rai and methi seeds allowing each to cook for a while before adding the next.
3. Add the curry leaves, green chillies and ginger and fry for a minute. Now add a cup of water and bring it to a boil.( this allows the spices to cook and release their aroma)
4. Now stir the dahi-besan mix well and add it to the boiling tadka, stirring it constantly till it comes to a boil. Once the kadhi starts boiling, reduce the flame and let it simmer for 20 minutes. If the kadhi becomes too thick, add more water.
5. Taste to check the seasonings and to make sure that the raw smell of besan is gone. Once done, add boondi and coriander leaves to garnish.
During winters, I like to add garlic to my kadhi. To add garlic to the recipe above, fry 2 tbsp of chopped garlic along with green chillies and ginger.
Enjoy with roti, rice, khichdi.
***Please do not hesitate to ask me if something not clear in the recipe above***.
Wow, so many ideas! I want to go rustle up a kadhi right now. :)
ReplyDeleteHi Pradnya, Thank you for stopping by. I just realised that none of my replies have not been posted here so far. So, did you finally make some Kadhi?
ReplyDeleteSangeeta, are mangodi fried and added at the end or do they need to boil with the kadhi a bit? Do you add garlic to the mangodi kadhi?
ReplyDeleteRavum
Hello Ravum,
ReplyDeleteMangodi is usually fried seperately in a tadka of oil, hing and jeera and once it turns pink, it is boiled with water.It is then added to the kadhi which is cooked half way through. Even though in typical rajasthani style mangodi kadhi, garlic is not added, I don't mind having some in my kadhi. The prime flavor however, comes from hing.
Sangeeta.
Finally got a chance to make this kadhi today, and it was SOOOOO delicious! Another 5 star recipe from you. Thanks so much.
ReplyDeleteIs this is traditional Rajasthani style of kadhi?
Thank you for the apreciation! I am glad it came out well. Yes, this is one way of making kadhi in Rajasthan. Another very common way of making it is by boiling only the dahi besan mixture and cooking it to perfection. The add-in(Boiled vegetabes, steamed papad etc) is mixed in and a tadka is given thereafter with the additional usage of deghi lal mirch for a beautiful red color.
ReplyDelete