Sunday, May 20, 2012

Maharashtrian Kadhi

Time 15 min
Curd 1 cup
Water 2 cup
Gram flour (Besan) 2 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Sugar 1tsp
Asafoetida 1/4 tsp
Fenugreek seeds 1/4 tsp
Curry leaves 1tsp
Garlic cloves 3-4
Green chilies 2-3
Ginger 1/2 inch
Oil 2tsp
Coriander to garnish

First chop the ginger, garlic and chilies into small pieces.
In a vessel add water to the curd and whisk well which turn curd into the buttermilk, then keep this aside.
In a separate vessel, take besan and add little water to it to make a smooth paste.

Actual method
Heat the oil in kadai. Add mustard seeds, Cumin seeds, fenugreek seeds, curry leaves, chopped ginger garlic chilies paste, turmeric powder. After seeds are popped out immediately add little water (1tsp) so that it will not get burn. Then add the buttermilk in the kadai stir well. Pour the besan paste in the kadai and again stirr well.  Keep kadai on low flame for 10 min. Garnish with coriander and serve hot.

At the time of lunch or dinner u can add small bhajis to kadhi and eat. Njoy.

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