Directions
Kadhi is prepared in almost every state of india. And being a punjabi myself we feel ke kadi chawal to hamari invention hai. Lekin food historian ki mani jaye to kadhi shayad pehli baar Rajasthan mein bani.
Aur shayad pehle besan ki jagah makki ka aat istemal hota tha.
Kadi comes from the word kadhna, slow cooking on low heat to thicken and bring out flavour.
Ingredients
For Kadhi Mixture
Dahi (Curd) – 1½ cups
Besan (gram flour) – 4tbsp
Salt – to taste
Haldi (turmeric) – – ¾ tsp
Mirch (Chilli) Powder – 1½ tsp
Water – 5cups
For 1st Tempering
Tel (oil) – 5tbsp
Sookhi lal mirch (Dry red Chilli) – 2nos
Tej patta (Bayleaf) – 3nos
Methi dana (fenugreek) – ½ tsp
Heeng (asafoetida) – ½ tsp
Sarson (Mustard seeds) – 2tsp
Laung (Cloves) – 4-5nos
Dhaniya Coriander seeds – 2tbsp
Jeera (cumin) – 2tsp
Saunf (fennel seeds) – 2tsp
Curry leaves – 2 sprigs
Hari mirch (green chillies) chopped – 1no
Adrak (ginger) chopped – 2tsp
For 2nd Tempering (optional)
Ghee – 2tbsp
Kashmiri Chilli powder – 1tsp
Steps
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1
Done
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For Kadhi MixtureStep 1: Take curd in a bowl, to that add gram flour, turmeric, salt and red chilli powder. Whisk it together to remove any lumps. Step 2: Pour water to make a thin batter and mix well. Keep this mixture aside. |
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2
Done
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For 1st TemperingStep 3: Heat some oil in a pan, add dried red chillies, bay leaf, fenugreek seeds & asafoetida. Add mustard seeds, cloves, coriander seeds cumin, curry leaves, green chillies, ginger and fennel seeds. Cook it in a low flame. Step 4: Add the batter to the pan and pass it through a sieve. Give it a quick boil and reduce the curry on a low flame. Step 5: Sprinkle dried fenugreek and lower the flame. |
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3
Done
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For 2nd Tempering (optional)Step 6: In a small pan heat ghee and add red chilli powder to it. Pour this on top of the kadhi and your rajasthani kadi is ready. |
