:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/qQvmb0wjPX9nkUVgtDaA/90cf0263a221e3c72e3ea5f927c375.png "Delicious Turmeric Yogurt Kadhi Recipe")
Delicious Turmeric Yogurt Kadhi Recipe
Kadhi is a mouth-watering, yogurt-based Indian dish, common in Northern and Western regions of India. It consists of a thick, tangy gravy made from yogurt and chickpea flour (also known as besan), traditionally served with pakoras or rice.
Ingredients
For Kadhi:
- 1 Cup Yogurt (Sour)
- 2 tbls Chickpea Flour (Besan)
- 2 cups water
- 1⁄2 teaspoon turmeric powder
- salt to taste
For Tempering:
- 2 tbls Ghee or Oil
- 1⁄2 teaspoon Mustard seeds
- 1⁄2 teaspoon cumin seeds
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon Asafetida (Hing)
- 71⁄2 Curry Leaves
- 21⁄2 Dry Red Chilies
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Directions
In a large mixing bowl, whisk together yogurt, chickpea flour, turmeric powder, and salt until smooth.
Add water to this yogurt mixture gradually, whisking continuously to avoid any lumps.
Transfer this mixture to a saucepan and bring it to boil over medium heat, stirring occasionally.
Lower the heat, cover the saucepan and let it simmer for 15-20 minutes, stirring occasionally.
Now, prepare the tempering. Heat ghee or oil in a small pan over medium heat.
Once the oil is hot, add mustard seeds, cumin seeds and fenugreek seeds. When they start to splutter, add the hing, curry leaves, and dry red chilies.
Saute for a minute until the chilies change color.
Pour this tempering over the simmered kadhi, mix well, cover, and let it simmer for another 10 minutes.
Serve hot, garnished with fresh coriander leaves if desired.
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TammersDelicious Turmeric Yogurt Kadhi Recipe
Kadhi is a mouth-watering, yogurt-based Indian dish, common in Northern and Western regions of India. It consists of a thick, tangy gravy made from yogurt and chickpea flour (also known as besan), traditionally served with pakoras or rice.
In a large mixing bowl, whisk together yogurt, chickpea flour, turmeric powder, and salt until smooth.
Add water to this yogurt mixture gradually, whisking continuously to avoid any lumps.
Transfer this mixture to a saucepan and bring it to boil over medium heat, stirring occasionally.
Lower the heat, cover the saucepan and let it simmer for 15-20 minutes, stirring occasionally.
Now, prepare the tempering. Heat ghee or oil in a small pan over medium heat.
Once the oil is hot, add mustard seeds, cumin seeds and fenugreek seeds. When they start to splutter, add the hing, curry leaves, and dry red chilies.
Saute for a minute until the chilies change color.
Pour this tempering over the simmered kadhi, mix well, cover, and let it simmer for another 10 minutes.
Serve hot, garnished with fresh coriander leaves if desired.
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