Difference between revisions of "Kadhi"
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{{recipesummary|Indian curry|4-6|15 minutes|2}} | {{recipesummary|Indian curry|4-6|15 minutes|2}} | ||
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'''[[w:Kadhi|Kadhi]]''' also known as <i>Karhi</i> or <i>Gujarati Kadhi</i> is a sweet yogurt curry, normally eaten with unleavened flat bread called [[w:Roti|Roti]] and [[w:Sabzi|Sabzi]] in [[w:India|India]]. | '''[[w:Kadhi|Kadhi]]''' also known as <i>Karhi</i> or <i>Gujarati Kadhi</i> is a sweet yogurt curry, normally eaten with unleavened flat bread called [[w:Roti|Roti]] and [[w:Sabzi|Sabzi]] in [[w:India|India]]. | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 2 cups [[ | + | * 2 cups [[Chickpea|Chickpea]] flour (Besan) |
| − | *1 1/2 cups Curds/[[ | + | *1 1/2 cups Curds/[[Yogurt|Yogurt]](dahi) |
*1 tsp ginger-green chilli paste | *1 tsp ginger-green chilli paste | ||
*2 Curry leaves (kadi patta) | *2 Curry leaves (kadi patta) | ||
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*1/2 tsp [[w:Cumin|Cumin]] seeds (Jeera) | *1/2 tsp [[w:Cumin|Cumin]] seeds (Jeera) | ||
| − | *1/2 tsp [[ | + | *1/2 tsp [[Mustard|Mustard]] seeds ( Rai / sarson) |
*A pinch [[w:Asafoetida|Asafoetida]] (Hing) | *A pinch [[w:Asafoetida|Asafoetida]] (Hing) | ||
*1 Red chilli, broken into pieces | *1 Red chilli, broken into pieces | ||
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[[Category:Indian curry|{{PAGENAME}}]] | [[Category:Indian curry|{{PAGENAME}}]] | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Cheap | + | |
| − | [[Category:Gluten-free | + | [[Category:Cheap Recipes|{{PAGENAME}}]] |
| + | [[Category:Gluten-free Recipes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:40, 9 May 2012
| Kadhi | |
|---|---|
| Category: | Indian curry |
| Servings: | 4-6 |
| Time: | 15 minutes |
| Difficulty: |  |
| Curry
Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called Roti and Sabzi in India.
Ingredients
- 2 cups Chickpea flour (Besan)
- 1 1/2 cups Curds/Yogurt(dahi)
- 1 tsp ginger-green chilli paste
- 2 Curry leaves (kadi patta)
- 2 tbsp sugar
- 2 tbsp chopped coriander (dhania)
- Salt to taste
For tempering
- 1/2 tsp Cumin seeds (Jeera)
- 1/2 tsp Mustard seeds ( Rai / sarson)
- A pinch Asafoetida (Hing)
- 1 Red chilli, broken into pieces
- 2 tsp Ghee (clarified butter)
Procedure
- Mix the gram flour, curds and 3 teacups of water. Beat.
- Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
- Boil whilst stirring for a while.
- Prepare the tempering by heating the Ghee and frying the cumin and Mustard seeds until they turn brown.
- Add the asafoetida and red chilli.
- Add the tempering to the kadhi and boil for a few minutes.
- Sprinkle Coriander on top and serve hot.
Notes and variations
- This is the basic Chickpea curry/soup. But, you can make its variations with Bitter Gourd, Pakora, Spinach and more.
- Best served when hot.
Warning
- This sweet yogurt curry is popular in Gujarat but in northern India, it is considered too sweet. So, prepare a variation depending on your guests' preference for spice.
