Methi kadhi

Hi friends,

Craving for more kuzhambu or something hot at the same time ,soft for your stomach. This is a wonderful recipe to satiate your craving.

Kadhi recipe also varies state to state. So I will not able to pinpoint what state recipe I am following as I follow my own instincts.

Today , a small addition to the kadhi is home grown micro methi leaves.

This is a simple recipe and this tastes good with khichdi , phulka and even with plain rice.

Add some fried onion pakoda on top of kadhi , just before serving, it reaches another dimension.

Ingredients

Curd - 1 cup

Besan - 3 tbsp

Salt

Green chilly -1

Ginger - 1 inch piece chopped

Turmeric powder - 1 tsp

Chilli powder - 1 tsp

Ghee/ oil

In a bowl add curd, salt ,besan , turmeric powder and chilli powder. Whisk it well till there are no lumps.

In a kadai ,add ghee or oil and add mustard seeds, jeera and hing. Once it is fried, add green chilli and ginger.

Now add the besan curd mixture to the kadai and start whisking ,keeping the kadai at medium flame throughout.

Once it starts cooking, we can see the mixture getting smooth and it starts to thicken.

Now lower the flame and let it simmer for 3 to 4 minutes.

Once kadhi has reached a gravy like consistency , switch it off and serve it hot with rice or phulkas.

I added methi leaves ,when I added the chilli and ginger.

Please try it with my earlier post, palak khichdi.

Jairam kitchen