Kadhi. The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed. Kadhi or karhi is a dish originating from the Indian subcontinent.
Ingredients of Kadhi
- You need 1 litre of buttermilk.
- You need 4 tsp of gram flour.
- You need 1 of onion sliced.
- You need 3 of green chilli.
- You need 5-6 of curry leaves.
- It's 3 tsp of mustard oil.
- Prepare 1/4 tsp of cumin seeds.
- You need to taste of salt.
- Prepare 1 tsp of turmeric powder.
- It's 1/2 tsp of red chilli powder.
- It's 1/2 tsp of coriander powder.
- It's 1 cup of mix pakoda.
Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency. The ingredients used to make the kadhi in all the versions are more or less the same. Few tips for making best Punjabi Kadhi. Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.
Kadhi step by step
- In a jug add buttermilk and gram flour and beat it nicely.keep it aside.In a kadhai add mustard oil and cumin seeds.then add curry leaves and green chilli.add onion and cook for two minutes..
- Now add all the spices and mix well.add buttermilk into the masala..
- Stir it continuously till it become boiling.keep flame on medium.boil it for ten minutes.now add pakode and cook again for five minutes.kadhi is ready to serve..
- Serve hot with rice or chapati..
Gujarati kadhi is a very famous Gujarati preparation and is often cooked. This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice. You can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves. The consistency of a kadhi should be thick enough to coat the back of a ladle.