Kadhi
is a curd based gravy preparation made primarily in the Indian states like Gujarat,
Rajasthan, Maharashtra and Punjab. This gravy is somewhat similar to 'more kuzhambu' made in southern India, hence, I have categorized it along with other more kuzhambu recipes. I had developed a taste for khadi many
years ago, when we happened to dine in a newly started restaurant serving
Gujarathi-Rajasthani fare. Since then I have tried various kadhi recipes with
success and this one is my favorite. Kadhi can be served with either rice or
chapattis and is easy to make. Let’s check how simple it actually is…
Ingredients – For the dumplings:
Bengal
gram flour – ½ teacup or 100 ml measure
Kashmiri
chilli powder – ½ teaspoon
Turmeric
powder – ¼ teaspoon
Asafoetida
– ⅛ teaspoon
Gingelly
oil – 1 tablespoon
Salt
– to taste
Water – as needed
For kadhi:
Fresh
curds – 2½ teacups or 500 ml measure
Ginger – 1” piece
Green
chilli – 2-3 no, adjust to taste
Bengal
gram flour or besan – 3 tablespoons
Powdered
jaggery or sugar – 1 tablespoon
Salt
– to taste
For seasoning:
Oil
– 1 teaspoon
Dried
red chilli – 2 no
Mustard
seeds – ½ teaspoon
Cumin
seeds – ½ teaspoon
For garnishing:
Coriander
leaves – chopped, 1 teaspoon
Curry
leaves – a few
Method – How to make the dumplings: Mix besan, salt, turmeric powder, Kashmiri chilli powder and
asafoetida together in a bowl. Add water little by little to make firm dough
(Figure 1).
Figure 1: Dough for dumplings |
Figure 2: Cut the dough into thin slices |
Figure 3: Kadhi |
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Figure 4: Kadhi with Besan Dumplings |
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