Dahi Kadhi


Summer is here and what better way to cool off than dahi kadhi! It can be had with plain white steamed rice or khichdi or by itself. One can even add onion fritters (Kanda Bhajiya) to it. One can even drink kadhi by itself as a soup. It is excellent for those who have poor digestion.Some people have it everyday as a regular practice for good digestion. Have a look at its recipe.

Ingredients (4 Servings) :
  • Onions - 2
  • Garlic - 1 Bulb
  • Fenugreek (Methi) seeds - 1 Tbsp
  • Green Chillies - 3-4
  • Curry leaves - 4-5 stems
  • Cumin Seeds (Jeera) - 1 Tbsp
  • Mustard Seeds (Rai) - 1 Tbsp
  • Ginger Paste - 1/2 Tsp
  • Coriander Leaves - 1 Cup
  • Curd (Dahi) - 1/2 Cup
  • Gram Flour (Besan) - 2 Tbsp
  • Turmeric Powder - 1/2 Tsp
  • Sugar - 1-2 Tbsp 
  • Oil - 4-5 Tbsp
  • Salt to taste
Method :
  • Heat oil in a utensil and add finely chopped garlic and fry them till they are brownish.
  • Now, add finely chopped green chillies, cumin seeds, fenugreek seeds and mustard seeds to it and let them fry for a minute. Now, add the curry leaves and finely chopped onions to it.
  • Add salt and sugar to the mixture and fry them till the onions soften.
  • Add ginger paste and turmeric powder to it and let them fry for a minute.
  • Now, add the finely chopped coriander leaves to it and immediately add 3 cups of water to it. Bring it to a boil.
  • In the meanwhile, mix curd and gram flour to a smooth paste in another utensil and add 1/4th cup water to bring it to a runny consistency.
  • Lower the flame of the kadhi mixture and gradually add the curd mixture to it, stirring it continuously. See to it that lumps aren't formed.
  • Boil it on low flame for 2-3 minutes, covering it with a lid.
  • Now turn off the stove and serve after minimum half and hour so that the flavour gets absorbed.
Tip - If you want the kadhi to have a strong taste, fry a few more finely chopped garlic and mix it with the kadhi or avoid using gram flour and keep it watery. 


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