In continuation with last few posts on food to be eaten during fasts, here’s a recipe for Kadhi. Kadhi is a North Indian dish made with buttermilk and tempered with spices.
Everyone has a different approach to making kadhi, here’s how I make it. I like the consistency to be really thick. Unlike the usual kadhi made with gram flour, since I made this during Navratris, this one is with rajgira flour and added peanut powder to give the kadhi a smooth creamy texture.
Prep Time : 5 minutes
Cooking Time : 20 minutes
1 cup full fat yoghurt
4-5 cups water
3 tsp rajgira aata / Amarnath grain flour
1/4 cup powdered penut powder
5 tsp oil
10 curry leaves
2 green chillies finely chopped
2 tsp coriander powder
1 tsp cumin seeds
1 tsp cumin powder
a pinch of turmeric (optional)
Rock salt to taste
In a bowl, whisk yoghurt and add rajgira flour and rock salt to taste with water and mix well.
Add turmeric if you use turmeric during fasting.
On medium heat, take oil in a wok and add cumin seeds followed by curry leaves and green chillies. Let them sizzle for a minute.
Add peanut powder and roast it well on low heat for 2 minutes.
Add coriander and cumin powder and mix it well.
Add the yoghurt mixture to the wok and keep stirring it till the mixture thickens.
This should take 10-15 minutes. Take off heat and serve with rajgira roti and potato sabzi.
I once had 2 boiled potatoes on hand. I just diced them and shallow fried on a pan, seasoned them and added the potatoes to this kadhi. The result was good enough!
Garnish with roasted cumin powder and serve with a smile!