MyMusingsSangSpeak-Pet Puja - Kadhi

Kadhi(Dahiwali)

Kadhi is an unassuming recipe, and forms a part of majority Indian cuisines like the Rajasthani, Gujarati, Punjabi, Maharashtrian and Sindhi. All cuisines have their different methods for making kadhi, some may use buttermilk, some use curds and the Sindhi Kadhi is made of gram flour, Punjabi Kadhi has pakodas in it and so on. The tempering ingredients differ for different types of Kadhi and some may have a sweet sour taste or plain spicy taste. I make my Kadhi with curds and I like the sweet sour flavouring.

Kadhi is easy to make and quick fix when you are tired of eating daily daals. It tastes best with plain rice and Moong Daal Khichdi.

Ingredients

Curds – 300 Gms

Gram Flour – 2 tablespoons

Water – 3 cups

Oil – 2 tablespoons

Curry Leaves – 10-12

Cinnamon – 1 stick

Fenugreek seeds (Methi) – 10-12

Cloves – 3-4

Black Pepper – 3-4

Cumin – ½ teaspoon

Mustard - ½ teaspoon

Coriander seeds – 7-8

Ginger Garlic Paste – ½ teaspoon

Turmeric Powder – ¼ teaspoon

Red Chillies – 2 -3 whole

Asafoetida – A pinch (generous)

Sugar – 1 teaspoon

Salt – To taste

Method

Mix curds, gram flour, water, salt, sugar, turmeric powder and ginger garlic paste well to form a smooth, homogenized mixture. Heat oil in a thick bottomed pan on a medium flame and add fenugreek seeds, cloves, black pepper and cinnamon. Once these ingredients crackle, then add coriander seeds, mustard, cumin, asafoetida, red chillies and curry leaves. Now add the curd mixture and cover the utensil for about a minute so that all the flavour of the tempering is retained. One very important tip is to keep stirring the mixture continuously so that the curd and water do not separate. It takes about 5-6 minutes to Kadhi to come to a boil. Also, take care not to burn the ingredients while tempering. Boil for about 3- 4 minutes and Kadhi(Dahiwali) is ready to be savoured. Kadhi tatstes good when served hot.