Dec 15, 2010

Rajasthani Kadhi ( without pakodas )



Rajasthani Kadhi ( without pakodas )

Recipe credit - Nita Mehta

Serves: 4 - 5

You will need

2 cups sour curd
14 teaspoon level besan ( gram flour )
3/4 teaspoon turmeric powder
1 1/2 teaspoon salt
1/4 teaspoon each mustard seeds & jeera
2 pinches hing ( asafoetida )
1/2 - inch ginger, finely chopped
3 - 4 green chillies, chopped
1/4 - 1/2 teaspoon red chilli powder
3 tablespoon oil
1 tablespoon oil or ghee
10 - 12 curry leaves

Method

Mix together curd, salt, turmeric powder & 4 cups water. Beat well and sieve.

Heat oil or ghee. Add mustard seeds and jeera. When they brown, add hing. Fry for 1 minute.

Add green chilli, ginger and curry leaves. Fry for 1 minute, add red chilli powder. After a few seconds, add curd mixture.

Go on stirring till it boils. lower heat and simmer till the consistency of kadhi is reached ( not too thin or thick ).

For extra tadka ( seasoning ) - optional

Heat 1 tablespoon ghee, add 1/4 teaspoon mustard seeds and 1/4 teaspoon jeera. When brown, add 1/4 teaspoon red chilli powder. Fry for 1/2 minute and pour over the kadhi. Garnish with fresh chopped coriander leaves. Serve hot with rice.

2 comments:

Priya said...

Such a delectable kadhi, very tempting..

Priya Sreeram said...

yummy !