Ingredients with Measurements:
- 1 cup besan (gram flour)
- 2 cups yogurt
- 3 cups water
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp salt
- 2 tbsp oil
- 1 tbsp ginger-garlic paste
- 2-3 dried red chilies
- 1 tbsp chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, whisk together besan, yogurt, and water until smooth.
2. In a pan, heat oil and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
3. Add ginger-garlic paste and dried red chilies. Sauté for a minute.
4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. Pour the besan-yogurt mixture into the pan and stir continuously.
6. Cook on medium heat for 20-25 minutes or until the kadhi thickens.
7. Garnish with chopped coriander leaves.
30-35 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 15g
- Protein: 8g
Substitutions for ingredients:
- Instead of besan, you can use cornflour or rice flour.
- Instead of yogurt, you can use buttermilk.
Variations:
- You can add pakoras (fritters) to the kadhi.
- You can add vegetables like okra, potatoes, or onions to the kadhi.
Tips and tricks:
- Stir the kadhi continuously to avoid lumps.
- Adjust the consistency of the kadhi by adding more or less water.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
- Store the leftover kadhi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the kadhi on medium heat in a pan or microwave.
Presentation ideas:
- Serve the kadhi in a bowl with steamed rice or roti.
Garnishes:
- Chopped coriander leaves
Pairings:
- Steamed rice or roti
Suggested side dishes:
- Papad or pickle
Troubleshooting advice:
- If the kadhi is too thick, add more water.
- If the kadhi is too thin, cook it for a few more minutes.
Food safety advice:
- Make sure the yogurt is fresh and not sour.
Food history:
- Kadhi is a popular dish in North India and is made in different variations in different regions.
Flavor profiles:
- Tangy, spicy, and savory
Serving suggestions:
- Serve hot with steamed rice or roti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian