For Kadhi Mixture
-1½ cups curd (dahi)
-4 tbsp besan (gram flour)
-Salt to taste
-3/4tsp turmeric (haldi)
-1½ tsp chilli powder (mirch)
-5 cups water
For 1st Tempering:
-5 tbsp oil (tel)
-2 dry red chillies (sookhi lal mirch)
-3 bay leaves (tej patta)
-1/2tsp fenugreek seeds (methi dana)
-1/2 tsp asafoetida (heeng)
-2 tsp mustard seeds (sarson)
-4-5 cloves (laung)
-2 tbsp coriander seeds (dhaniya)
-2 tsp cumin seeds (jeera)
-2 tsp fennel seeds (saunf)
-2 sprigs curry leaves
-1 green chilli, chopped (hari mirch)
-2 tsp ginger, chopped (adrak)
For 2nd Tempering (optional)
-2 tbsp ghee
-1 tsp Kashmiri chilli powder
- Take curd in a bowl, to that add gram flour, turmeric, salt and red chilli powder. Whisk it together to remove any lumps.
- Pour water to make a thin batter and mix well. Keep this mixture aside.
- Heat some oil in a pan, add dried red chillies, bay leaf, fenugreek seeds and asafoetida.
- Add mustard seeds, cloves, coriander seeds cumin, curry leaves, green chillies, ginger and fennel seeds. Cook it in a low flame.
- 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.
- Sprinkle dried fenugreek and lower the flame.
- 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.
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