Kadhi, or karhi, is a popular dish mainly consumed in South Asia. It consists of a thick gravy or soup based on gram flour, and it may contain vegetable fritters called pakora, which include dahi (yogurt) for a sour taste. It is often eaten with cooked rice or roti. Varieties of kadhi include those from Rajasthan, Maharashtra, Gujarat, Punjab, and Sindh, all of which are located in present-day India and Pakistan.
Kadhi is generally considered a staple everyday food in many parts of India and is thought to aid in digestion. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha, or rice. Gujarati and Rajasthani kadhi differ from the Uttar Pradesh variety. Gujarati kadhi is a little sweeter than the other variants because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras, and its consistency is slightly thinner. Gujarati kadhi may be made from buttermilk, which gives it a smoother texture compared to yogurt. Variations of this basic dish include the addition of certain vegetables, notably bhindi (okra); kadhi containing okra is known as bhinda ni kadhi. In Punjab, kadhi is a simple and quick winter meal. Unlike the rest of India, yogurt is not added — full-fat buttermilk is used instead. Depending on the region, kadhi is commonly tempered with red chili peppers, cumin, coriander seeds, asafoetida, and fenugreek seeds.
LETS GET COOKING:
Course : Main dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Curd - 1 cup
Gram flour - 1/2 cup
Turmeric powder - 1 tsp
Sugar - 1 tsp
Salt - 1 tsp
Ginger-green chili paste - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dried red chili - 2
Hing - 1/4 tsp
Curry leaves - 1 string
Oil - 1 tsp
In a mixing bowl, take curd, gram flour, salt, sugar and turmeric powder and beat it well, add required water and beat again
Add oil in tadka pan, once oil is heated add mustard seeds, cumin seeds, dried red chili, curry leaves and hing and mix
Now add the tadka into beaten curd and mix
Keep the curd in low flame and boil, until it forms slightly formyl and off the flame
Serve hot with rice or chapathi
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