Ingredients with Measurements:
- 1 cup gram flour (besan)
- 2 cups yogurt (dahi)
- 2 tablespoons tamarind paste (saunth)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon fenugreek seeds (methi)
- 1 teaspoon turmeric powder (haldi)
- 1 teaspoon red chili powder (lal mirch)
- 2 tablespoons oil
- Salt to taste
- Water as required
Special equipment needed: None
Step-by-step instructions:
a. In a mixing bowl, whisk the yogurt until smooth.
b. Add gram flour, turmeric powder, red chili powder, and salt to the yogurt and mix well.
c. Add water to the mixture and whisk until it becomes a smooth batter.
d. Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
e. Add the tamarind paste to the pan and cook for 2-3 minutes.
f. Add the yogurt mixture to the pan and stir continuously to avoid lumps.
g. Cook the kadhi on low flame for 15-20 minutes or until it thickens.
h. Serve hot with rice or chapati.
10 minutes for preparation, 20 minutes for cooking
5. Temperature: Low flame
Serving size: 4-6 people
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 17g
- Protein: 8g
Substitutions for ingredients:
- Tamarind paste can be substituted with lemon juice or mango powder (amchur).
- Gram flour can be substituted with cornflour or rice flour.
Variations:
- Vegetables like okra, eggplant, or potato can be added to the kadhi for a more wholesome meal.
- For a non-vegetarian version, chicken or fish can be added to the kadhi.
Tips and tricks:
- Whisk the yogurt well to avoid lumps in the kadhi.
- Cook the kadhi on low flame to avoid curdling.
Storage instructions:
- Store the leftover kadhi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the kadhi in a pan on low flame or in a microwave for 1-2 minutes.
Presentation ideas:
- Serve the kadhi in a bowl with a sprinkle of fresh coriander leaves.
Garnishes:
- Fresh coriander leaves or chopped onions can be used as garnish.
Pairings:
- Serve the kadhi with steamed rice or chapati.
Suggested side dishes:
- Aloo bhindi fry or baingan bharta can be served as side dishes.
Troubleshooting advice:
- If the kadhi becomes too thick, add water to adjust the consistency.
- If the kadhi curdles, add a pinch of baking soda and stir well.
Food safety advice:
- Make sure to cook the kadhi on low flame to avoid any foodborne illness.
Food history:
- Saunth ki kadhi is a popular dish from the northern region of India.
Flavor profiles:
- The kadhi has a tangy and sour flavor with a hint of sweetness from the tamarind.
Serving suggestions:
- Serve the kadhi as a main course for lunch or dinner.
Related Categories
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Region: Indian